Ikan Sumpit Panggang

Spit-Grilled Fish with Tamarind & Torch Ginger Glaze

In the early mornings on Brani, fishermen would return with speared fish, sun still low over the water, fires already crackling. Ikan sumpit—named after the blowpipe-like spearfishing tool—were grilled over coconut husks, wrapped in banana leaves, and glazed with sour tamarind, fresh turmeric, and torch ginger. A dish of flame, patience, and salt air, cooked without a clock—only by smell and memory.

“Dulu kami tak ada dapur moden. Tapi pakai daun pisang, arang, dengan kelapa sawit saja dah cukup.”

—Mak Ngah Kamaliah, Telok Saga resident

Ingredients (Serves 2–3)

• 1 whole rabbitfish (ikan baronang) or mackerel, scaled and gutted

• 2 tbsp tamarind pulp + ¼ cup warm water

• 1 tbsp grated turmeric (or ½ tsp powder)

• 1 tbsp finely chopped torch ginger bud

• 1 tbsp coconut oil

• 2 cloves garlic, minced

• 1 tsp palm sugar

• ½ tsp sea salt

• Banana leaves (or foil) for wrapping

• Optional: sambal belacan or smoked sambal on the side

Instructions

1. Soak banana leaves in hot water to soften.

2. In a small pan, sauté garlic and turmeric in coconut oil until fragrant. Add tamarind water, sugar, salt, and chopped bunga kantan. Simmer into a sticky glaze.

3. Score fish diagonally. Rub glaze all over and inside the cavity.

4. Wrap fish tightly in banana leaf and secure with skewers or string.

5. Grill over medium charcoal or on an open flame (about 5–6 mins per side), until leaf is charred and the fish is just cooked.

6. Serve unwrapped at the table, letting the smoke aroma rise.

Sambal Pairing

• Sambal Kerisik Hitam for smoky sweetness

• Sambal Raja Laut for intensity