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Ikan Bakar

Name: Ikan Bakar
Prep time: PT20 minutes
Cook time: PT15-20 minutes
Total time: PT35-40 minutes (plus optional marinating time)
Yield: 4
Cuisine: Indonesia
Ingredients: 1 kg Whole fish (e.g., snapper, sea bass, tilapia) (Cleaned and scaled, with gills removed.); 3 tbsp Kecap manis (sweet soy sauce) (This is a crucial ingredient for the glaze; regular soy sauce will not yield the same result.); 100 g Sambal terasi (shrimp paste chili sauce) or other sambal (Adjust to your spice preference. Can be homemade or store-bought.); 2 Lime (1 for juice, 1 for serving.); for wrapping undefined Banana leaf (Optional, but adds a subtle aroma. If using, wilt slightly over a flame or in hot water to make it pliable.); 1 tbsp Vegetable oil (For brushing the fish.); to taste undefined Salt; to taste undefined Pepper

Indonesian Grilled Fish

A classic Indonesian dish featuring a whole fish marinated in a sweet and savory glaze, then grilled to perfection. Often served with a fiery sambal and fresh vegetables, it's a staple in Indonesian seafood restaurants.

準備時間20 minutes

調理時間15-20 minutes

合計時間35-40 minutes (plus optional marinating time)

分量4

難易度Easy

2件の編集· Feb 8

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🧂 材料

1 kg Whole fish (e.g., snapper, sea bass, tilapia)(Cleaned and scaled, with gills removed.)
3 tbsp Kecap manis (sweet soy sauce)(This is a crucial ingredient for the glaze; regular soy sauce will not yield the same result.)
100 g Sambal terasi (shrimp paste chili sauce) or other sambal(Adjust to your spice preference. Can be homemade or store-bought.)
2 Lime(1 for juice, 1 for serving.)
for wrapping Banana leaf(Optional, but adds a subtle aroma. If using, wilt slightly over a flame or in hot water to make it pliable.)
1 tbsp Vegetable oil(For brushing the fish.)
to taste Salt
to taste Pepper

👨‍🍳 作り方

1
Prepare the fish: Rinse the whole fish inside and out and pat it thoroughly dry with paper towels. Make 2-3 deep diagonal scores on each side of the fish, cutting down to the bone. This helps the marinade penetrate and ensures even cooking.
⏱️ 5 minutes
2
Make the marinade: In a small bowl, whisk together the kecap manis, the juice of 1 lime, and a pinch of salt and pepper. If you like a spicier marinade, you can add a tablespoon of sambal here.
⏱️ 2 minutes
3
Marinate the fish: Rub the marinade all over the fish, making sure to get some into the scores and the cavity. Let it marinate for at least 15-20 minutes at room temperature, or longer in the refrigerator for deeper flavor (up to 1 hour).
⏱️ 20 minutes (minimum marinating time)
4
Prepare for grilling: If using banana leaves, lightly grease the inside of the leaves. Place the marinated fish on the prepared leaves. If not using banana leaves, lightly grease the grill grates.
⏱️ 5 minutes
5
Grill the fish: Preheat your grill to medium-high heat (around 200-230°C / 400-450°F). If using charcoal, wait until the coals are covered in gray ash. Place the fish (wrapped in banana leaf or directly on the grates) onto the hot grill. Grill for 7-10 minutes per side, or until the fish is opaque, flakes easily with a fork, and the skin is slightly charred and crispy. Brush with a little oil during grilling if it seems dry.
⏱️ 15-20 minutes
6
Serve: Carefully remove the fish from the grill. Serve immediately with the remaining sambal on the side, lime wedges for squeezing, and a side of fresh, crisp vegetables (lalapan) such as cucumber, cabbage, and long beans.
⏱️ 2 minutes

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💡 プロのコツ

✓Using charcoal provides the best smoky flavor, which is traditional for Ikan Bakar.
✓Ensure your grill is hot before placing the fish to prevent sticking and achieve a good sear.
✓Don't overcook the fish; it should be moist and flaky.
✓Lalapan (raw vegetables) is essential for balancing the richness and spice of the dish.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Use different types of whole fish like mackerel, bream, or even pompano.
Experiment with different sambal varieties, such as sambal matah (raw shallot and lemongrass sambal) or sambal hijau (green chili sambal).
For a quicker version, you can grill fish fillets instead of a whole fish, adjusting the cooking time accordingly.