Ikan Bakar, meaning “grilled fish” in Indonesian, is a beloved dish across the archipelago, celebrated for its smoky, charred flavors and vibrant marinades. Typically prepared with fresh whole fish, Ikan Bakar is marinated in a blend of spices, often including turmeric, lemongrass, and chili, then grilled over charcoal to achieve a crispy exterior while keeping the flesh tender and juicy. It’s commonly served with sambal and steamed rice, making it a staple in coastal regions where seafood is abundant. This recipe uses a whole fish for authenticity, but you can adapt it with fillets if preferred. Below is a detailed, step-by-step guide to making Ikan Bakar at home, capturing the essence of Indonesian flavors.
Ingredients (Serves 2-4)
For the Fish:
- 1 whole fish (1-1.5 lbs/500-700g), such as snapper, tilapia, or mackerel, cleaned, gutted, and scaled
- 1 tsp salt (for cleaning the fish)
- Juice of 1 lime (for cleaning the fish)
For the Marinade (Bumbu):
- 3 shallots, roughly chopped
- 3 cloves garlic
- 2-3 red chilies (adjust to taste)
- 1 tsp ground turmeric (or 1-inch fresh turmeric, peeled)
- 1 tsp ground coriander
- 1-inch piece ginger, peeled
- 1 stalk lemongrass, white part only, finely chopped
- 1 tsp shrimp paste (terasi), toasted (optional, for umami)
- 1 tsp palm sugar (or brown sugar)
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 tbsp lime juice (or tamarind paste dissolved in 2 tbsp water for a tangier flavor)
For Grilling:
- Banana leaves (optional, for wrapping and grilling)
- 2 tbsp vegetable oil (for brushing)
- 1-2 tbsp kecap manis (Indonesian sweet soy sauce, for basting)
For Serving:
- 2 cups steamed white rice
- Sambal kecap (recipe below)
- 1 cucumber, thinly sliced
- 1 tomato, sliced
- Lime wedges
- Fresh cilantro or basil, for garnish
For Sambal Kecap (Dipping Sauce):
- 2-3 red chilies, finely chopped
- 1 shallot, finely chopped
- 2 tbsp kecap manis
- 1 tbsp lime juice
- 1 tbsp water (to dilute, optional)
Step-by-Step Recipe
Step 1: Prepare the Fish
- Clean the Fish: Rinse the whole fish under cold water. Rub the fish inside and out with 1 teaspoon of salt and the juice of 1 lime to remove any fishy odor. Let it sit for 5 minutes, then rinse again and pat dry with paper towels.
- Score the Fish: Using a sharp knife, make 3-4 diagonal slits on each side of the fish, about ½-inch deep. This helps the marinade penetrate and ensures even cooking. Set the fish aside.
Step 2: Make the Marinade (Bumbu)
- Blend the Marinade: In a food processor or mortar and pestle, combine the shallots, garlic, red chilies, ground turmeric, ground coriander, ginger, lemongrass, shrimp paste (if using), palm sugar, and salt. Blend or pound into a smooth paste. If the mixture is too dry, add 1-2 tablespoons of water to help it blend.
- Sauté the Paste: Heat 2 tablespoons of vegetable oil in a small skillet over medium heat. Add the spice paste and sauté for 3-5 minutes, stirring frequently, until fragrant and the raw smell disappears. The paste should darken slightly and release a rich aroma. Remove from heat and stir in the lime juice (or tamarind mixture). Let the marinade cool slightly.
Step 3: Marinate the Fish
- Coat the Fish: Rub the marinade all over the fish, making sure to get it into the slits, the cavity, and under the skin if possible. Reserve about 2 tablespoons of the marinade for basting later.
- Marinate: Place the fish in a dish, cover, and let it marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor. If you’re short on time, 30 minutes will suffice, but longer marination yields better results.
Step 4: Prepare for Grilling
- Preheat the Grill: If using a charcoal grill (preferred for authentic flavor), light the charcoal and let it burn until you have hot, glowing coals with a light layer of ash. If using a gas grill, preheat to medium-high heat (about 400°F/200°C). Alternatively, you can use an oven broiler (see tips below).
- Prepare Banana Leaves (Optional): If using banana leaves, cut them into large pieces and briefly pass them over an open flame or dip in hot water to make them pliable. This step adds aroma and prevents the fish from sticking to the grill.
- Set Up the Fish: If using banana leaves, place the marinated fish on a piece of banana leaf, fold the sides to create a loose packet, and secure with toothpicks or kitchen twine. If grilling directly, place the fish on a grill basket or directly on the grill grates.
Step 5: Grill the Fish
- Oil the Grill: Brush the grill grates with vegetable oil to prevent sticking. If using a grill basket, lightly oil it as well.
- Grill the Fish: Place the fish (or banana leaf packet) on the grill over medium heat. Grill for 5-7 minutes per side, depending on the size of the fish, until the skin is charred and crispy and the flesh is opaque and flakes easily. If using banana leaves, the leaves will char slightly, imparting a smoky aroma.
- Baste the Fish: Mix the reserved marinade with 1-2 tablespoons of kecap manis. Brush this mixture over the fish halfway through grilling on each side to add a glossy, caramelized finish.
- Check Doneness: The fish is done when the flesh near the bone is opaque and a fork inserted into the thickest part flakes easily. The internal temperature should reach 145°F (63°C). Be careful not to overcook, as the fish can dry out.
Step 6: Make Sambal Kecap (Dipping Sauce)
- Mix the Ingredients: In a small bowl, combine the chopped red chilies, shallot, kecap manis, lime juice, and water (if using). Stir well and adjust with more lime juice or kecap manis to taste. Set aside.
Step 7: Serve the Ikan Bakar
- Prepare the Plate: Transfer the grilled fish to a serving platter. If it was grilled in banana leaves, you can serve it as is or unwrap it for presentation.
- Arrange the Sides: Serve with steamed white rice on the side, along with sliced cucumber, tomato, and lime wedges for freshness.
- Add Sambal Kecap: Place the sambal kecap in a small bowl for dipping or drizzle a little over the fish.
- Garnish: Sprinkle with fresh cilantro or basil for a pop of color and flavor.
- Serve Immediately: Enjoy the Ikan Bakar hot, encouraging diners to squeeze lime juice over the fish for an extra zing.
Tips for Success
- Fish Selection: Freshness is key for Ikan Bakar. Choose a firm, white-fleshed fish like snapper, tilapia, or mackerel. If whole fish isn’t available, use fillets, but reduce the grilling time to 3-4 minutes per side.
- Grilling Alternatives: If you don’t have a grill, you can use an oven broiler. Preheat the broiler to high, place the fish on a foil-lined baking sheet, and broil for 5-7 minutes per side, basting as directed. Alternatively, a grill pan on the stovetop works well over medium-high heat.
- Banana Leaves: These add an authentic smoky aroma but aren’t mandatory. If unavailable, grill directly or wrap the fish in aluminum foil to retain moisture.
- Spice Adjustments: Adjust the chili quantity to your preference. For a milder flavor, remove the seeds from the chilies.
- Make Ahead: The marinade can be prepared a day in advance and stored in the refrigerator. You can also marinate the fish up to 4 hours ahead.
- Serving Variation: For a more complete meal, pair with a side of lalapan (fresh vegetable platter) including raw cabbage, green beans, and basil, often served with sambal.
Serving Suggestion
Ikan Bakar is perfect for a tropical-inspired meal, especially when paired with a refreshing drink like es jeruk (iced orange juice) or es teh manis (sweet iced tea). Add a side of acar (Indonesian pickled vegetables) for extra crunch and tang. This dish is a fantastic way to bring the flavors of Indonesia to your table
