Ikan Tasi

Name: Ikan Tasi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Timorese
Ingredients: 2 whole reef fish (grouper or snapper), cleaned and scored; 2cm fresh turmeric, grated; 1 tsp coarse sea salt; Coconut husk charcoal; 6 red bird-eye chilies; 3 cloves garlic; Juice of 3 limes; 1 tsp salt for sambal

Ikan Tasi (ee-KAHN TAH-see)

Grilled Ocean Fish with Sambal

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 284 kcal

Freshly caught reef fish scored, rubbed with salt and turmeric, grilled over coconut husk charcoal, and served with a fiery sambal of pounded chilies and lime.

Nutrition & Info

Protein 40.0g

Carbs 4.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

charcoal grill tongs mortar and pestle

Presentation Guide

Vessel: flat plate or banana leaf

Garnishes: lime wedges, fresh chili

Accompaniments: steamed rice, ai manas, modo tahan

Ingredients

2 whole reef fish (grouper or snapper), cleaned and scored
2cm fresh turmeric, grated
1 tsp coarse sea salt
Coconut husk charcoal
6 red bird-eye chilies
3 cloves garlic
Juice of 3 limes
1 tsp salt for sambal

Instructions

1
Rub fish inside and out with turmeric and sea salt. Let marinate for fifteen minutes.
2
Light coconut husk charcoal and let burn until coals are white-hot with no flame.
3
Place fish on grill rack over the hot coals. Grill for five minutes per side until skin is crispy and charred.
4
Meanwhile, pound chilies, garlic, and salt in a mortar. Add lime juice and mix well to make sambal.
5
Remove fish from grill when flesh flakes easily at the thickest part.
6
Serve immediately on a plate with the sambal on the side for dipping.

💡

Did You Know?

Timorese fishermen traditionally use coconut husk as grilling fuel because it burns hot and imparts a subtle sweetness to the fish.

Chef's Notes

Equipment Tips

charcoal grill
tongs
mortar and pestle

Garnishing

lime wedges, fresh chili

Accompaniments

steamed rice, ai manas, modo tahan

The Story Behind Ikan Tasi

Ikan tasi is the most primal expression of Timorese coastal cooking: fresh fish, fire, and chili. The fishing communities along the north and south coasts of Timor have grilled their catch this way since long before any outside contact. The use of coconut husk charcoal is both practical and flavorful, and the simple turmeric-salt rub enhances rather than masks the fresh ocean flavor of the fish.

🕐 Traditionally enjoyed lunch and dinner in coastal areas 📜 Origins: Ancient coastal Timorese

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