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Ikan Bakar Recipe – American Recipe
Ikan Bakar is a traditional Indonesian grilled fish dish known for its smoky aroma and bold spicy flavor. This classic recipe features whole fish marinated in a rich blend of garlic, turmeric, chili, coriander, and sweet soy sauce, then grilled until perfectly charred and tender. The marinade creates a flavorful coating that enhances the natural taste of the fish while adding a delicious caramelized finish.
A beloved seafood dish in Indonesia cuisine, Ikan Bakar is commonly served with steamed rice, sambal, and fresh vegetables. Its balance of smoky, savory, and slightly sweet flavors makes it a favorite for family meals and outdoor gatherings. This authentic Ikan Bakar recipe is perfect for anyone looking to explore vibrant Southeast Asian seafood dishes at home.
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
Ikan Bakar Ingredients:
- 1 whole fish, cleaned and scored
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tsp turmeric powder
- 1 tsp chili paste
- 1 tbsp sweet soy sauce
- 1 tbsp lime juice
- 1 tbsp oil
- Salt to taste
- Black pepper to taste
- Fresh coriander for garnish
- Lime wedges for serving
Ikan Bakar Instructions:
Clean and pat dry the fish thoroughly.
Make shallow cuts on both sides of the fish.
Mix garlic, onion, turmeric powder, chili paste, sweet soy sauce, lime juice, oil, salt, and black pepper.
Rub the marinade evenly over the fish.
Let the fish marinate for at least 20 minutes.
Preheat a grill or charcoal grill over medium heat.
Place the fish on the grill carefully.
Cook the fish on both sides until lightly charred.
Brush extra marinade over the fish while grilling.
Continue grilling until the fish is fully cooked and tender.
Remove from the grill and rest briefly.
Garnish with fresh coriander and serve with lime wedges.
Recipe Notes :
Use firm whole fish like snapper or mackerel for best results.
Marinate the fish well for deeper flavor.
Brush with sweet soy sauce while grilling for caramelization.
Grill over medium heat to avoid sticking and burning.
Serve hot with rice, sambal, and lime wedges.
