Ikan Bakar (Indonesian Grilled Fish)

🧂 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving