Main ingredients

  • 1 whole snapper
  • 2 sprigs lemon basil
  • 1 piece Balinese lime (any lime will do), halved
  • Sambal matah
  • Sambal kecap manis

Marinade I

  • 1 clove garlic
  • 1 knob turmeric
  • 1 knob ginger
  • Juice of 1 lime

Marinade II

  • 2 cloves garlic
  • 1 knob turmeric
  • 1 cup butter/margarine

Marinade III

  • 8 pieces shallots
  • 1 clove garlic
  • 1/4 cup candlenut
  • 1/3 cup red curly chilli, chopped
  • 1 knob ginger
  • 1 teaspoon shrimp paste
  • Salt to taste
  • Palm sugar to taste (but quite sweet)
  • 1/3 cup small red chilli, chopped
  • 1/3 cup water
  • 3 tablespoons tamarind juice


  • Take the snapper and open it up from the back so it butterflied.
  • Blend your “Marinade I” until smooth, then rub the fish thoroughly with it. This is to take the smell away of the insides.
  • Prepare the “Marinade II” by softening butter/margarine and blend all the ingredients to a fine paste.
  • Then combine and blend the ingredients from your “Marinade III” list together to create third paste.
  • Make sure your BBQ is hot and there are no yellow flames.
  • Place your fish in a wire mesh with the first marinade and grill for 3 minutes each side.
  • Then add the second marinade of butter and lightly spread onto fish.
  • Put it back on the grill and cook for another 5 minutes, turning a couple of times.
  • Finally take it off the grill and apply the last marinade. Brush this on evenly and not too thick, otherwise the paste will be raw.
  • Put the fish back on the grill and cook until the skin is nicely caramelized and served with sambal matah and kecap manis.



  • 8 pieces shallots
  • 2 stalks lemongrass
  • 3 pieces red birds eye chilli, seeds intact
  • 1/2 teaspoon dried shrimp paste
  • 3 pieces Balinese lime, juiced
  • 2 tablespoons coconut oil


  • Finely chop shallots, lemongrass and chillies.
  • Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
  • Use your fingertips to lightly mix together with the oil. Serve immediately.



  • 1 piece shallot, peeled and diced
  • 1/2 cup small green chillies, chopped
  • 1 cup sweet soy sauce
  • 1 lime, juiced


Simply combine the chopped chillies, soy sauce and lime juice together. This can be kept in airtight container in the refrigeration for several days to use as desired.

45 Minutes
1-2 Portions