This recipe replicates the famous smoky, sweet, and spicy grilled fish served along the beachfront restaurants in Jimbaran, Bali. The key is the unique paste that combines the richness of Balinese spices with the sweetness of kecap manis (sweet soy sauce).

Ingredients

A. Main Ingredients:

• 1 medium-sized whole Giant Trevally (Ikan Kwee) (approx. 600g–800g), cleaned and scaled
• 1 lime, cut in half (for cleaning)
• Pinch of salt

B. The Base Spice Paste (Bumbu Halus):

• 5 shallots
• 3 cloves garlic
• 5 candlenuts (kemiri)
• 5 curly red chilies (or 3 red bird’s eye chilies for hotter paste)
• 2 cm ginger (jahe)
• 2 cm turmeric (kunyit)
• 1 tsp coriander powder
• 1/2 tsp shrimp paste (terasi), toasted (optional, for depth)
• 3 tbsp cooking oil (for blending/grinding)

C. The Jimbaran Glaze (Bumbu Oles):

• 1/4 cup sweet soy sauce (kecap manis)
• 2 tbsp melted butter or margarine
• 1 tbsp tamarind paste dissolved in a little hot water (optional, for tang)
• 2 tbsp of the cooked Base Spice Paste (Bumbu Halus)

Instructions

1. Prep the Fish:
   • Wash the fish thoroughly. Using a sharp knife, make 3–4 deep diagonal scores on both sides of the fish.
   • Rub the fish all over with lime juice and a pinch of salt. Set aside for 15 minutes, then pat dry.
2. Make the Base Spice Paste:
   • Grind or blend all ingredients for the Base Spice Paste until smooth.
   • Heat 2 tbsp of oil in a small pan. Sauté the paste until fragrant, cooked through, and the oil separates (about 5–7 minutes). This step is essential to remove the raw taste of the spices.
3. Marinate (Optional but Recommended):
   • Take half of the cooked spice paste and rub it all over the fish, making sure to push it into the scored cuts. Marinate for at least 30 minutes in the refrigerator.
4. Prepare the Grill & Glaze:
   • Prepare your charcoal grill or preheat a grill pan to medium-high heat.
   • In a small bowl, mix the Jimbaran Glaze ingredients: sweet soy sauce, melted butter, tamarind water, and the remaining cooked Base Spice Paste.
5. Grill and Baste:
   • Brush the grill grates lightly with oil to prevent sticking.
   • Place the fish on the grill. Grill each side for about 7–10 minutes (depending on thickness).
   • When the fish is nearly done (the meat is starting to flake), begin basting generously with the Jimbaran Glaze. Turn the fish frequently, basting each side until the glaze is thick, slightly charred, and caramelized.
6. Serve:
   • Transfer the grilled fish to a serving plate. Squeeze fresh lime juice over the fish just before serving.
   • Traditionally served with warm rice, fresh chili paste (Sambal Terasi), and sliced cucumber/tomato.