Ikan Bakar — Banana Leaf Grilled Whole Snapper

Ingredients

• 2 lb whole Whole Snapper, scored to the bone
• 2 cups Eggplant, cut into thick planks
• 8 dried red chilies, soaked
• 6 shallots
• 4 cloves garlic
• 2 stalks lemongrass
• 1 inch galangal
• 1 tbsp belacan (toasted shrimp paste)
• 2 tbsp tamarind paste
• 2 tbsp palm sugar
• 3 tbsp neutral oil
• 2 large banana leaves, softened over a flame
• 2 limes, halved
• 1 tsp salt

Method

1. Blend the chilies, shallots, garlic, lemongrass, galangal, and belacan into a paste, then fry it in the oil for 10 minutes until darkened and the oil separates. Stir in the tamarind, palm sugar, and salt and cool.
2. Slather the sambal into the scored cuts and inside the cavity of the Whole Snapper, and rub some over the Eggplant planks. Marinate 20 minutes.
3. Pass the banana leaves briefly over a flame until they turn glossy and pliable — this stops them cracking when you fold them.
4. Lay the Whole Snapper on a leaf on a medium-hot grill, cover, and cook 10 minutes. Flip the whole parcel with two spatulas and cook another 8–10 minutes until the flesh at the spine flakes and reads 145°F (63°C).
5. Grill the Eggplant alongside directly over the coals until charred and tender.
6. Squeeze lime over everything and serve straight off the leaf with rice and extra sambal.