Ingredients:

  • 4 shallots, peeled (about 100g / 3.5 oz)
  • 4 cloves garlic, peeled (about 12g / 0.4 oz)
  • 2 inch ginger, peeled and roughly chopped (about 25g / 0.9 oz)
  • 2 inch galangal (or ginger), peeled and roughly chopped (about 25g / 0.9 oz)
  • 1 inch fresh turmeric, peeled and roughly chopped (about 12g / 0.4 oz) (or 1 tsp ground turmeric)
  • 1-2 red chillies, deseeded if desired, roughly chopped (adjust to taste)
  • 1 teaspoon coriander seeds
  • ½ teaspoon black peppercorns
  • ½ teaspoon shrimp paste (belacan or terasi), toasted (optional, but adds great depth)
  • 1 tablespoon vegetable oil
  • 1 tablespoon tamarind paste
  • 1 teaspoon brown sugar or palm sugar
  • ½ teaspoon salt (or to taste)
  • 4 whole fish (e.g., snapper, sea bass, mackerel), about 200-250g (7-9 oz) each, gutted and scaled
  • 2 tablespoons vegetable oil, for grilling
  • Lime wedges, for serving

Instructions:

  1. Combine all the Spice Paste ingredients (except oil) in a food processor and blend until smooth. Alternatively, pound with a mortar and pestle.
  2. Heat the oil in a pan over medium heat. Add the spice paste and sauté for 5-7 minutes, or until fragrant and the oil separates slightly.
  3. Score the fish on both sides. Rub the spice paste all over the fish, inside and out. Marinate in the refrigerator for at least 1 hour, or up to 2 hours.
  4. Preheat the grill to medium heat. Lightly oil the grill grates to prevent sticking.
  5. Place the marinated fish on the grill. Cook for 6-8 minutes per side, or until the fish is cooked through and flakes easily with a fork. Baste with any remaining marinade during the last few minutes of grilling.
  6. Serve immediately with lime wedges and your choice of sides.