Grilled Malaysian Sambal Snapper in Banana Leaf with Coconut Rice

Rinse the jasmine rice and cook it with the coconut milk, an equal measure of water, and a pinch of salt until fluffy; keep warm while you grill.

Serves 4

Ingredients

• 4 whole red snapper fillets, about 6 ounces each
• 4 large banana leaf pieces, softened over the flame
• 6 dried red chilies, soaked and drained
• 4 shallots, peeled
• 3 garlic cloves
• 1 stalk lemongrass, tender core only
• 1 tablespoon shrimp paste (belacan)
• 1 teaspoon tamarind paste
• 2 tablespoons vegetable oil
• 1 teaspoon palm sugar or brown sugar
• 2 cups jasmine rice
• 1 cup coconut milk
• 1 lime, cut into wedges

Instructions

1. Rinse the jasmine rice and cook it with the coconut milk, an equal measure of water, and a pinch of salt until fluffy; keep warm while you grill.
2. Blend the soaked chilies, shallots, garlic, lemongrass, shrimp paste, and tamarind into a coarse sambal paste.
3. Heat the oil in a pan and fry the sambal over medium heat for 6 to 8 minutes until fragrant and darkened, stirring in the palm sugar to balance the heat.
4. Pat the snapper fillets dry and slather both sides generously with the cooked sambal.
5. Lay each fillet on a softened banana leaf, fold into a neat parcel, and secure with a soaked toothpick or a strip of leaf.
6. Grill the parcels over medium coals for 5 to 6 minutes per side, until the leaf chars and perfumes the fish and the flesh flakes easily.
7. Open the parcels at the table so the fragrant steam escapes just before eating.
8. Serve the sambal snapper over the warm coconut rice with lime wedges for squeezing.
9. Ikan bakar, or grilled fish, is a beloved street food across Malaysia's coastal night markets, where a banana-leaf wrap traps smoke and moisture around a fiery sambal; the coconut rice cools the palate and turns a simple fillet into a full island supper.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 40g
• Fat: 20g
• Carbohydrates: 52g
• Fiber: 3g
• Sugar: 5g
• Sodium: 740mg