Grilled Snapper with Spicy Herb Sauce

Ingredients

• 1 whole fresh snapper (ikan bawal), cleaned and gutted
• 3 segments of kencur (a type of aromatic ginger root)
• 15 bird’s eye chilies (cabe rawit), or to taste
• 1 clove garlic
• 3 shallots, thinly sliced
• 1 ripe tomato
• Brown sugar (to taste)
• Salt
• Fresh basil leaves (kemangi)

Instructions

1. Grill the Snapper:

   • Begin by grilling the whole snapper until it is cooked through and has a nice char. Set it aside to keep warm.

2. Prepare the Spice Paste:

   • In a mortar and pestle, grind the bird’s eye chilies, garlic, kencur, and a pinch of salt until you achieve a smooth paste. Adjust the amount of chilies according to your heat preference.

3. Combine the Ingredients:

   • Slice the shallots and the ripe tomato. In a mixing bowl, combine the shallots, tomato, and brown sugar. Add the spice paste to this mixture.

4. Create the Sauce:

   • Pour hot water over the combined ingredients in the bowl, stirring well to blend the flavors. Ensure the sugar dissolves completely and the mixture is well incorporated.

5. Finish the Dish:

   • Add a handful of fresh basil leaves to the sauce and taste for seasoning, adjusting with more salt or sugar if needed.

6. Assemble the Dish:

   • Gently pour the prepared sauce over the grilled snapper. Allow the fish to soak in the flavors for a few minutes before serving.

7. Serve and Enjoy:

   • Your Seruwit Bawal is now ready to be enjoyed! Serve it with steamed rice or as a flavorful accompaniment to your favorite side dishes.

This recipe brings together the smoky flavor of grilled fish with a fragrant and spicy herb sauce, making it a delightful and unique addition to any meal. Enjoy the harmony of tastes and the freshness of ingredients in this traditional Indonesian dish!