Ikan Bakar Jimbaran (Jimbaran Grilled Fish)

Ingredients:

• 1 whole fish (e.g., Snapper, Gourami, Pomfret), approx. 800g - 1 kg, cleaned and scored
• 1 lime or lemon
• 1 tsp salt
• 4 tbsp vegetable oil, divided

For the Basting Paste:

• 8-10 shallots
• 5 cloves garlic
• 5-7 large red chilies (adjust to taste)
• 3-4 bird's eye chilies (optional, for spicier)
• 2 cm fresh ginger
• 2 cm fresh turmeric (or 1 tsp turmeric powder)
• 3-4 candlenuts, roasted
• 1/2 tsp roasted shrimp paste (terasi/belacan)
• 1 tbsp tamarind pulp, mixed with 2 tbsp warm water and strained
• 2 tbsp palm sugar, grated
• 1 tsp salt, or to taste

Instructions:

1. Clean the fish thoroughly. Make 2-3 diagonal scores on both sides of the fish. Rub the fish all over with lime/lemon juice and 1 teaspoon of salt. Set aside for 15 minutes.
2. Prepare the Basting Paste: In a food processor or mortar and pestle, grind shallots, garlic, red chilies, bird's eye chilies (if using), ginger, turmeric, roasted candlenuts, and roasted shrimp paste into a fine paste.
3. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Sauté the ground spice paste until fragrant and cooked through, about 5-7 minutes.
4. Add the strained tamarind water, grated palm sugar, and 1 teaspoon of salt to the pan. Cook, stirring constantly, until the paste thickens and the oil separates, about 5-10 minutes. Let the paste cool slightly.
5. Take about 2-3 tablespoons of the prepared paste and mix it with the remaining 2 tablespoons of fresh vegetable oil; set this mixture aside for basting during grilling.
6. Generously rub the remaining paste all over the fish, including inside the cavities and into the scores. Marinate for at least 30 minutes at room temperature, or preferably 1-2 hours in the refrigerator.
7. Prepare a charcoal grill (or preheat a gas grill to medium-high heat). Ensure the grates are clean and oiled to prevent sticking.
8. Place the marinated fish on the hot grill. Grill for 10-15 minutes on each side, or until cooked through and nicely charred. During grilling, frequently baste the fish with the reserved basting paste, turning it occasionally to ensure even cooking and charring.
9. Once cooked, carefully remove the fish from the grill. Serve hot with steamed rice and your favorite Indonesian sambal.