Ikan Bakar
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.
🧂 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 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
👨🍳 Instructions
- 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
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.