Ikan Bakar (Charcoal-Grilled Spiced Fish)

Name: Ikan Bakar (Charcoal-Grilled Spiced Fish)
Total time: 50 min
Yield: 2
Cuisine: Indonesian
Ingredients: 700 g Whole fish — snapper, sea bass, tilapia or mackerel — cleaned and scored; 5 Shallots; 4 Garlic cloves; 4 Red chillies; 3 cm Fresh turmeric; 2 cm Ginger; 2 Candlenuts; 1 tbsp Tamarind paste; 1 tsp Salt; 4 tbsp Kecap manis (sweet soy sauce); 2 tbsp Lime juice; 3 tbsp Coconut oil; 1 sheet Banana leaf; 4 tbsp Sambal and lime wedges, to serve

A whole fish rubbed with a shallot-chilli-turmeric paste, basted with kecap manis as it grills over charcoal, and served with sambal and a squeeze of lime. What separates it from any other grilled fish is the bumbu on it and the sweet soy that caramelises on the skin.

Pinagmulan

Recipe ni Indonesian home kitchens · 🏺 Traditional · Indonesian household cooking

Indonesia · fish over charcoal — An ownerless everyday dish, so no cook is credited. The cited article confirms ikan bakar as Indonesian and Malay charcoal-grilled fish or seafood distinguished by its bumbu, kecap manis and sambal, often cooked in a banana leaf, and ranked among the world's best seafood dishes by TasteAtlas in 2024. The paste, the baste, the heat test, timings and quantities are this book's own.

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D's Kitchen Spice N' Pans Belmond

⏱ 50 min🍽 2 na serving🔥 360 kcal🇮🇩 Indonesia🌶️🌶️

HalalPescatarianWalang gatas

Mga hakbang

Blend the shallots, garlic, chillies, turmeric, ginger, candlenuts, tamarind and salt with 1 tablespoon of the oil into a paste. Fry it in the remaining oil 5 minutes until fragrant and darker, then cool.
Rub the paste all over the fish and deep into the cuts. Leave 20 minutes.
Mix the kecap manis and lime juice for the baste.
Heat a charcoal grill to medium — you should be able to hold your hand over it for 4 seconds. Lay the banana leaf on the grate and the fish on the leaf.
💡 Medium, not fierce. The paste has sugar and turmeric in it and blackens fast; the fish needs 8 minutes a side to cook to the bone.
Grill 8 minutes, brush with the baste, turn carefully with two spatulas, brush again, and grill 8 minutes more, basting once more, until the flesh at the bone is opaque and the skin is charred at the edges.
Serve on the leaf with sambal, lime and rice.

💡 Mga tip

No charcoal: a very hot cast-iron griddle or the grill setting of an oven, 20 cm from the element, with the same timings.
Ikan bakar Jimbaran in Bali is served on the beach with three sambals; ikan bakar in Manado comes with dabu-dabu, a raw tomato-chilli relish. The fish is the same.