Ikan bakar (Indonesian grilled fish)
Whole fish brushed with a spice paste and sweet soy sauce, then grilled over charcoal until smoky and sticky. Served with sambal and lime.
- 45 min25 prep · 20 cook
- MediumDifficulty
- 360 kcalper serving
Ingredients
- Whole sea bream or snapper, cleaned2
- Shallots4
- garlic4 cloves
- Red chillies3
- Ground turmeric1 tsp
- Grated ginger1 tbsp
- Kecap manis (sweet soy sauce)4 tbsp
- Limes2
- Vegetable oil3 tbsp
- Sambal oelekto taste
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Score the fish deeply on both sides and rub with salt and the juice of one lime.
- 2
Blend the shallots, garlic, chillies, turmeric and ginger into a paste and fry it in the oil until fragrant.
- 3
Stir the kecap manis into the paste and let it cool slightly.
- 4
Brush the fish all over with the paste, inside the cuts too, and leave to marinate.
- 5
Grill over medium coals or on a hot griddle, basting with more paste, until charred and cooked through.
- 6
Serve with rice, lime wedges and sambal on the side.
Tips and questions
- Can I cook it without a barbecue?
- Yes, under a hot oven grill or on a griddle pan. Line the tray with foil, as the sweet soy glaze can burn.
- How do I stop the fish sticking to the grill?
- Oil the clean, hot grill well, or use a fish basket or banana leaf. Turn it only once.
Enjoy your meal!
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