Indonesian Grilled Fish with Sambal Matah (Ikan Bakar Sambal Matah)

Pat the whole fish dry with paper towels. Make 2-3 diagonal slits on each side of the fish.

In a small bowl, combine the strained tamarind paste, turmeric powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup vegetable oil. Rub this marinade all over the fish, ensuring it gets into the slits and cavity. Let it marinate for at least 15 minutes.

Prepare the Sambal Matah: In a medium bowl, combine the thinly sliced shallots, lemongrass, bird's eye chilies, and lime leaves. Pour 2 tablespoons of hot vegetable oil over the mixture and stir well. Add the lime juice and a pinch of salt, then mix thoroughly.

Preheat a grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

Grill the marinated fish for 8-10 minutes per side, or until the fish is cooked through and flakes easily with a fork. The skin should be nicely charred and crispy.

Carefully transfer the grilled fish to a serving platter. Spoon the fresh Sambal Matah generously over the top of the fish.

Serve immediately with steamed white rice and a side of fresh vegetables, if desired.