Main course

Ikan Bakar

Whole sea fish, scored, coated in a tamarind-soy spice sauce, and grilled to a smoky crust.

What you’ll need

• whole sea fish: 1400 g
• kecap manis: 100 ml
• tamarind paste: 45 g
• shallots: 150 g
• garlic: 20 g
• red chiles: 50 g
• vegetable oil: 45 ml
• salt: 10 g

How to make it

1. Ask the fishmonger to scale, gut, and remove the gills. Rinse the cavity, dry thoroughly, and make 3-4 shallow slashes on each side.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.