Ikan Panggang Pacak - spicy fried / grilled fish from Sumatra

Ingredients

• 500 gred snapper
• 1lime, juiced
• 1 tspsalt
• 100 mlcoconut milk
• 10red chillies
• 5shallots
• 5 clovesgarlic
• 2tomatoes
• 3 cmturmeric
• 2 cmginger
• 3 cmgalangal
• 1 tspsalt

Instructions

1. 1

   Season the fish

   Score the fish, then rub it with the lime juice and 1 teaspoon of salt. Leave it to rest for 30 minutes.

2. 2

   Make the marinade

   Pound or grind the chillies, shallots, garlic, tomatoes, turmeric, ginger, galangal and remaining 1 teaspoon of salt into a paste. Mix the paste with the coconut milk.

3. 3

   Grill the fish

   Rub the marinade over the fish and grill it slowly over a charcoal fire until cooked.

What is Ikan Panggang Pacak?

Ikan Panggang Pacak is a Sumatran-style grilled fish dish, with ikan meaning fish and panggang referring to grilling or roasting. Its flavour comes from a fresh spice paste mixed with coconut milk and cooked onto the fish.

This version uses red snapper and a lime-and-salt rest before grilling. Scoring the fish helps the marinade reach its surface and cuts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The snapper provides most of the protein, while the coconut milk contributes much of the dish’s fat. The chillies and aromatics add flavour, and serving the fish with rice adds the main source of carbohydrates to the plate; pair it with vegetables for a more balanced meal.

Building the marinade

Chillies and aromatics: pounding the chillies, shallots, garlic, tomatoes, turmeric, ginger and galangal into a paste gives the coating an even texture.

Coconut milk: mixing it into the paste softens the spice mixture and helps it cling to the fish. Stir until the paste is evenly combined.

Preparing the snapper

Scoring: make cuts across the fish before seasoning, taking care not to cut it into pieces. This gives the lime and marinade more surface to reach.

Resting: allow the fish to sit with the lime juice and salt for the full 30 minutes before adding the marinade.

Grilling gently

A charcoal fire is specified for this recipe, and the fish should cook slowly rather than over fierce heat. Turn or handle it carefully so it stays intact as it cooks.

The recipe gives no exact grilling time, so use the fish’s doneness as your cue: the flesh should be cooked through and separate easily.

Serving the fish

Serve the fish as soon as it is cooked, with rice to take up the spiced coconut coating. A simple vegetable side can add freshness alongside the rich marinade.

Take care when lifting the fish from the grill, as it may be tender and the scored sections can break apart.

Recipe notes & tips

• Score the fish before applying the lime and salt.
• Pound or grind the aromatics until they form a paste.
• Mix the coconut milk thoroughly into the spice paste.
• Let the fish rest for the full 30 minutes after seasoning.
• Grill over charcoal slowly and handle the fish gently.

Variations

• Adjust the heat: use fewer red chillies for a milder marinade.
• Try another fish: choose a similar firm fish that can hold together on the grill.
• Add lime at the table: serve extra lime wedges for a sharper finish.
• Use a grill pan: cook the fish slowly in a grill pan if charcoal is unavailable.
• Serve with vegetables: add a simple vegetable side alongside the fish and rice.

Common mistakes to avoid

• Skipping the scoring: score the fish before seasoning so the marinade can reach the cuts.
• Rushing the rest: leave the fish with lime and salt for the full 30 minutes.
• Leaving the paste coarse: pound or grind the aromatics into a cohesive mixture.
• Grilling too fiercely: cook the fish slowly over the charcoal fire as directed.
• Handling roughly: turn and lift the fish carefully to help keep it intact.

How to store

Refrigerate leftover cooked fish in a covered container and eat within 2 days. Reheat gently until hot throughout, taking care not to dry out the fish.

Frequently asked questions