Ikan Bakar

Embark on a culinary journey with Ikan Bakar, a mouthwatering grilled fish recipe renowned for its bold Indonesian flavors. This dish features a tender whole fish, such as snapper or sea bass, marinated with a fragrant blend of turmeric, lemongrass, red chilies, garlic, and galangal, then coated in a luscious tamarind and palm sugar spice paste. Wrapped in banana leaves for an optional aromatic touch, the fish is perfectly grilled to achieve a smoky, caramelized glaze that enhances every bite. With just 30 minutes of preparation and a touch of exotic simplicity, this dish is a perfect centerpiece for your next barbecue or family dinner. Serve it hot alongside steamed rice and sambal for a complete and authentically delicious experience that’s sure to impress. Keywords: Ikan Bakar recipe, Indonesian grilled fish, spicy grilled fish, tamarind glaze, lemongrass marinade, banana leaf grilling.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 2-3 lb fish whole fish (such as snapper or sea bass), cleaned and scaled
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 pieces lemongrass stalks, finely chopped
• 3 pieces red chilies, chopped
• 3 pieces shallots, chopped
• 4 pieces garlic cloves, chopped
• 1 tablespoon galangal, chopped
• 2 tablespoons tamarind paste
• 1 tablespoon palm sugar
• 2 tablespoons vegetable oil
• 2 large leaves banana leaves for wrapping (optional)

Directions

Step 1

Rinse the whole fish under cold running water and pat dry with paper towels. Make diagonal slashes on both sides of the fish to allow the marinade to penetrate the flesh.

Step 2

In a small bowl, mix together turmeric powder and salt. Rub this mixture all over the fish, ensuring even coverage. Set aside.

Step 3

In a food processor, combine lemongrass, red chilies, shallots, garlic, galangal, tamarind paste, and palm sugar. Blend until a smooth paste forms.

Step 4

Heat vegetable oil in a saucepan over medium heat. Add the spice paste and cook for 5-7 minutes, stirring constantly until fragrant and the oil starts to separate from the paste.

Step 5

Generously coat the fish with the cooked spice paste, ensuring it gets into slashes and overall surface.

Step 6

If using banana leaves, wrap the fish with the leaves to enclose it completely. Secure with toothpicks or kitchen twine.

Step 7

Preheat the grill to medium-high heat.

Step 8

Place the wrapped fish on the grill and cover. Grill for 8-10 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Step 9

Remove the fish from the grill. Unwrap from banana leaves if used, and transfer to a serving platter.

Step 10

Serve hot with steamed rice and a side of sambal (spicy chili sauce) if desired.

Nutrition Facts

Serving size	1455 grams (1455.0g)

Amount per serving	% Daily Value*
Calories	1776

Total Fat 54.90g	70%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 16.80g
Cholesterol 567mg	189%
Sodium 2905mg	126%
Total Carbohydrate 57.20g	21%
Dietary Fiber 5.80g	21%
Total Sugars 38.00g
Protein 259.10g	518%

Vitamin D 2835IU	14175%
Calcium 382mg	29%
Iron 14mg	75%
Potassium 4372mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 58.9%

Carbs: 13.0%