Blackened snapper with colo colo sambal

The deep seas surrounding the Spice Islands in Eastern Indonesia have the best fish you could hope to eat anywhere. Malukun people know that only the simplest cooking is needed for spectacular results. Fresh from the water, whole red snappers are grilled, usually over coconut embers, until charred and smoky-sweet. A wonderfully vibrant tomato sambal is spooned over for a fresh kick.