Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Infuse 10 strands of saffron threads in 2 tablespoons of hot water for 15 minutes to release its color and aroma.

2. 2

   Blend 2 shallots, 3 cloves garlic, 2 cm fresh ginger, 2 cm fresh galangal, 2 cm fresh turmeric, and the white part of 1 stalk lemongrass into a smooth paste.

3. 3

   In a bowl, combine the blended spice paste with the saffron infusion, 1 tablespoon tamarind paste mixed with 2 tablespoons hot water, 1 tablespoon palm sugar, 1 teaspoon salt, 0.5 teaspoon black pepper, and 1 kaffir lime leaf, bruising it lightly.

4. 4

   Make several deep slashes on both sides of the 700 grams whole red snapper and generously rub the marinade paste all over the fish, ensuring it gets into the slashes; let it marinate for at least 30 minutes.

5. 5

   Preheat a charcoal grill to medium-high heat, then lightly grease the grill grates with 3 tablespoons of coconut oil to prevent sticking.

6. 6

   Place the marinated red snapper on the hot grill and cook for 10 to 15 minutes per side, turning occasionally, until the fish is cooked through and flaky, basting with any leftover marinade.

7. 7

   Serve the 700 grams Ikan Bakar Saffron Kunyit immediately with a wedge of lime and steamed jasmine rice for a delightful Indonesian meal.