Ikan Saboko

Rinse the fish under cold water and pat dry thoroughly. Score the skin diagonally on both sides, making cuts about two centimetres apart and deep enough to reach the bone, which allows the marinade to penetrate evenly during cooking.

Combine the tamarind water, half the lime juice, one tablespoon of oil, and a generous pinch of salt in a bowl. Rub this mixture thoroughly over the fish and into the scored cuts. Marinate for twenty to thirty minutes at room temperature.

Prepare the chilli sauce by pounding the red chillies and garlic cloves in a mortar and pestle until they form a coarse, rough paste. Stir in the remaining lime juice, diced onion, and salt to taste, creating a pungent and fiery condiment.

Preheat a charcoal grill or stovetop grill pan to medium-high heat and brush the grates lightly with oil. Place the marinated fish on the grill and cook for six to eight minutes on the first side without moving, until the skin is golden and crispy.

Carefully flip the fish using a wide spatula and grill the second side for five to six minutes until the flesh is opaque and flakes easily when tested with a fork. Brush lightly with remaining oil during cooking to keep the skin from drying out.

Transfer the grilled fish to a serving platter and scatter fresh basil leaves over the top. Serve immediately with the chilli sauce on the side and steamed corn on the cob, allowing diners to spoon the sauce over each bite of fish.