Ingredients:

500/600gr Baby Snapper (boned)
20gr fish marinade
20gr Bumbu kuning
30gr Sambal metunu
1 pc Lemo Bali (or regular lime)
1 tbsp fried garlic
1 tbsp. Tumis Saos
Salt and pepper

Methods:

Marinate the fish in the fish marination (recipe below). Place the pre-marinated fish onto a hot grill, brush on the bumbu kuning on each side, season with salt and pepper. Grill for 1 minute before brushing on the next marinate, sambal metunu (acts as a glaze) and let the fish cook out. Meanwhile, quickly stir fry the vegetables and water spinach. Arrange the vegetables on a plate, place fish on top and garnish with lemo Bali and fried garlic. Serve with a small serving of the marinades

FISH MARINATION for Whole Snapper

Finely chop all ingredients and saut— with coconut oil until golden, blend with fish stock and season with salt and pepper

Ingredients:

1 kg shallot
1 kg garlic
0.25kg hot chili
0.25 kg candlenut (or macadamia nut)
0.5 ltr fish stock/kuah pindang
0.5 ltr coconut oil
100 gr coriander
50 gr Kencur
Salt and pepper to taste

BUMBU KUNING MARINADE for Whole Snapper

Finely chop all ingredients and saut— with coconut oil until golden, season with salt and pepper

Ingredients:

200 gr turmeric
100 gr lemon grass
400 gr shallots
100 gr garlic
50 gr kencur
5 gr kemiri/candlenut (or macadamia nut)
25 gr ginger
6 pcs hot chili
1 lt coconut oil
Salt and pepper

SAMBAL METUNU MARINADE for Whole Snapper

Grill or roast all ingredients until aromatic (including shrimp paste but not lemon juice), season with lemon juice, salt and pepper.

Ingredients:

600 gr Shallot, whole
400 gr red chili, whole
600 gr tomatoes, whole
100 gr garlic, whole
1 lt coconut oil
20 gr shrimp paste
5 pcs Hot chili
Lemon juice
Salt and pepper

TUMIS SAOS for Whole Snapper

Saut— garlic and shallots, add chopped chili, combine all ingredients and pour in vegetables

Ingredients:

10 gr sliced garlic
10 gr sliced shallots
10 gr julienned red chili
1 tsp Raja rasa
1 tsp Oyster sauce
1 tsp Sesame oil
1 gr chopped hot chili Salt and pepper

VEGETABLES for Whole Snapper

Heat oil in wok, add sliced garlic, shallot, hot chili and water spinach, diced vegetables. Season with salt and pepper

Ingredients:

75gr Kangkung/water spinach
25gr carrot, diced
25gr green beans, diced
25gr zucchini, diced
25 gr baby corn, round sliced
10 gr red chili, julienned
10 gr shallot, sliced
11Ô2 tsp oyster sauce
1 tsp Raja rasa
5 gr hot chili, chopped
10 gr garlic, sliced
1 tsp sesame oil
Salt and pepper