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.
Chef Yossie
Traditional Indonesian Recipe
Interactive Cooking Guide
Master Indonesian grilling techniques with step-by-step guidance for perfect charred fish
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.
Equipment needed:
Chef's Tip:
Make cuts at a 45-degree angle across the thickest part of the fish. Don't cut too deep or the fish may fall apart.
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.
Equipment needed:
Chef's Tip:
If using mortar and pestle, pound garlic and ginger first (hardest ingredients), then add softer ones. The paste should be smooth and fragrant.
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.
Equipment needed:
Chef's Tip:
The marinade should be thick enough to cling to the fish. If too thin, add more oil or sambal. Taste and adjust seasoning.
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.
Equipment needed:
Chef's Tip:
Use your hands to massage the marinade in - get messy! The longer you marinate, the more flavorful the fish will be.
Remove fish from refrigerator 30 minutes before grilling to bring to room temperature. Prepare charcoal grill or preheat gas grill to medium-high heat.
Equipment needed:
Chef's Tip:
Room temperature fish cooks more evenly. For charcoal, coals are ready when you can hold your hand 6 inches above for 3-4 seconds.
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.
Equipment needed:
Chef's Tip:
Banana leaves should just wilt and turn bright green. Don't char them. If unavailable, well-oiled foil works as substitute.
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.
Equipment needed:
Chef's Tip:
Resist the urge to flip early! The fish will release naturally when ready. Moving too soon causes sticking and tearing.
Important:
Keep a water bottle nearby for flare-ups. The marinade can cause flames.
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.
Equipment needed:
Chef's Tip:
Support the fish with one spatula while flipping with the other. The skin should be charred but not black, and the flesh should flake easily.
Important:
Be gentle when flipping - whole fish can break apart easily.
Brush fish with any remaining marinade during the last few minutes of cooking for extra flavor and moisture.
Equipment needed:
Chef's Tip:
This adds a final layer of flavor and helps keep the fish moist. Don't brush too early or the sugars will burn.
Remove from grill and let rest for 2-3 minutes. Serve immediately with steamed rice, fresh vegetables, sambal, and lime wedges.
Equipment needed:
Chef's Tip:
The brief rest allows juices to redistribute. Serve immediately while skin is still crispy for best texture contrast.
🛒 Perfect Ingredients for This Recipe
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Lalapan (Fresh Raw Vegetables)
Traditional fresh vegetables that perfectly accompany grilled fish
📚 Learn More About Indonesian Cuisine
Indonesian Seafood Culture: From Coast to Kitchen
Explore Indonesia's rich maritime culinary traditions and how fresh seafood shapes the cuisine
Grilling Techniques from Indonesian Masters
Learn traditional Indonesian grilling methods that create perfect charred flavors
Indonesia's Grilled Fish Tradition
Ikan Bakar represents one of Indonesia's most beloved cooking methods, found from the beaches of Bali to the streets of Jakarta. This isn't just grilled fish - it's a celebration of Indonesia's maritime heritage, where fresh catch meets ancient spice knowledge passed down through generations of coastal communities.
The magic lies in the marinade: a complex blend of aromatics that penetrates the fish, creating layers of flavor that complement rather than mask the natural seafood taste. When grilled over charcoal, the sugars in the marinade caramelize, creating a beautiful char while the fish stays moist and flaky inside.
Regional Indonesian Styles
Javanese Style
- • Sweet soy sauce (kecap manis) for caramelization
- • Palm sugar adds subtle sweetness
- • Served with lalapan (fresh vegetables)
- • Accompanied by sambal terasi
Balinese Style (Jimbaran)
- • Extra lemongrass and kaffir lime leaves
- • Served on beach with tables in the sand
- • Accompanied by plecing kangkung (spicy water spinach)
- • Fresh sambal matah (raw shallot sambal)
Health Benefits of Ikan Bakar
High-Quality Protein: Fresh fish provides complete proteins essential for muscle development and repair. Grilling preserves these proteins while adding minimal fat compared to frying methods.
Omega-3 Fatty Acids: Especially in oily fish like mackerel, these essential fats support heart health and brain function. The Indonesian preparation method preserves these beneficial oils.
Antioxidant Spices: The marinade is packed with anti-inflammatory compounds from turmeric, ginger, galangal, and fresh herbs. These spices not only add flavor but provide health benefits.
Low Carb, High Flavor: This dish is naturally low in carbohydrates while being incredibly satisfying and flavorful, making it perfect for various dietary approaches.
Traditional Indonesian Serving
The Complete Experience: Ikan Bakar is traditionally served on a banana leaf with steamed white rice, fresh cucumber slices, tomato wedges, and lettuce. The contrast of hot, spicy fish with cool, crisp vegetables is essential to the experience.
Sambal Selection: Different regions prefer different sambals. Sambal bali complements the grilled flavors with its aromatic spice blend, while fresh sambal oelek provides clean heat that doesn't compete with the fish's natural flavors.
Eating Style: Indonesians typically eat with their hands, using the fresh vegetables and rice to balance each bite of spicy fish. The lime is essential - squeeze it over everything for brightness that cuts through the rich, smoky flavors.