Ikan Bakar (Indonesian Grilled Fish)
Indonesia's beloved grilled fish dish featuring whole fish marinated in aromatic spices and grilled over charcoal until perfectly smoky. Served with fresh sambal and steamed rice, this healthy Indonesian classic showcases the perfect marriage of fire, spice, and fresh seafood.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 whole fish (800g each) - red snapper, sea bass, or mackerel, cleaned and scaled
- 3 tablespoons Spice Island Sambal Bali
- 4 shallots, finely chopped
- 6 cloves garlic, minced
- 3cm piece fresh ginger, grated
- 2cm piece galangal, grated (optional)
- 2 stalks lemongrass, finely sliced
- 4 kaffir lime leaves, finely shredded
- 1 tablespoon tamarind paste
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon palm sugar or brown sugar
- 2 tablespoons coconut oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons lime juice
- Steamed white rice
- Fresh sambal bali or sambal oelek
- Cucumber slices
- Tomato wedges
- Fresh lettuce leaves
- Lime wedges
- Fried peanuts (optional)
- Banana leaves for grilling (optional but traditional)
Instructions
- 1
Clean fish thoroughly and pat dry. Make 3-4 diagonal cuts on each side of the fish, cutting about 1cm deep. This helps the marinade penetrate and ensures even cooking.
- 2
In a food processor or mortar and pestle, blend shallots, garlic, ginger, galangal (if using), lemongrass, and kaffir lime leaves into a smooth paste. Add a little water if needed.
- 3
In a large bowl, combine the spice paste with sambal bali, tamarind paste, sweet soy sauce, palm sugar, coconut oil, salt, white pepper, and lime juice. Mix well to form a thick marinade.
- 4
Rub the marinade all over the fish, inside and out, making sure to work it into the cuts. Place in a dish, cover, and marinate for at least 1 hour, preferably 2-3 hours in the refrigerator.
- 5
Remove fish from refrigerator 30 minutes before grilling to bring to room temperature. Prepare charcoal grill or preheat gas grill to medium-high heat.
- 6
If using banana leaves, quickly pass them over the flame to soften, then use to wrap the fish loosely. This prevents sticking and adds subtle flavor.
- 7
Oil the grill grates well to prevent sticking. Place fish on the grill and cook for 8-10 minutes on the first side without moving.
- 8
Carefully flip the fish using two spatulas or tongs. Grill for another 8-10 minutes until the skin is charred and crispy, and fish flakes easily when tested.
- 9
Brush fish with any remaining marinade during the last few minutes of cooking for extra flavor and moisture.
- 10
Remove from grill and let rest for 2-3 minutes. Serve immediately with steamed rice, fresh vegetables, sambal, and lime wedges.