Barbecued Whole Fish

While attending a dinner at the U.S. Embassy in Jakarta I had the pleasure to meet the chef in charge of the dinner's main course - Barbecued Whole Fish. He was kind enough to share the simple recipe with me.



  1. Clean and scale the fish, dry with towel inside and out.
  2. Process the onion, garlic, galangal, and lemon grass until fine, then mix in chili powder. Rub about ½ half of the mixture over the first, inside and out, and let stand while preparing the sauce.
  3. Heat oil and gently fry the remaining mixture for 2-3 minutes on medium heat. Add coconut milk and all other ingredients and cook, stirring constantly until sauce thickens.
  4. Pre-heat a grill to 350 degrees. Cook the fish on a greased grill while basting it with the sauce for 10 minutes, then turn over and continue to cook while basting until the fish his done. Test by poking with a knife to ensure that the flesh is white.
  5. Remove carefully off the grill and place on a large platter with the remaining sauce poured over the top.

Serves: 4

Wine Pairing

Esser® Vineyards  Pinot Noir

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