OVERVIEW:

The fragrance of seasoned fresh fish sizzling over charcoal is almost irresistible. This dish captures the essence of Balinese grilling techniques.

INGREDIENTS:

1 kg (2 lb) whole snapper, cleaned
2 tbsp freshly squeezed lime juice
1 tsp salt
½ tsp crushed black pepper
1 cup seafood spice paste
Oil to brush fish

PREPARATION:

1. With a sharp knife, cut four slits about 2 cm (¾ in) deep on both sides of the fish. This allows the seasoning to penetrate better and ensures even cooking.
2. Season the outside with lime juice, salt, and pepper. Fill the inside of the fish with seafood spice paste. For best flavor, allow the fish to marinate for several hours if possible.
3. Brush the outside of the fish with a bit of seafood spice paste and oil. Place the fish on a charcoal grill and cook over medium heat. Turn the fish frequently, brushing it with additional seafood spice paste and oil as it cooks.
4. Serve with Sambal Tomat, Sambal Matah, and white rice.