📝 About This Recipe
Transport your senses to the golden sands of Bali with this iconic Ikan Bakar Jimbaran. This dish is defined by its signature 'Bumbu Bali'—a rich, aromatic spice paste infused with smoky candlenuts and savory shrimp paste that caramelizes beautifully over an open flame. The result is a perfectly charred exterior with succulent, tender flesh that captures the true essence of Indonesian seaside dining.
🥗 Ingredients
The Fish
- 800 grams Whole Snapper or Sea Bass (cleaned, scaled, and butterflied (Kerapu or Kakap))
- 2 tablespoons Lime juice (from fresh limes)
- 1 teaspoon Salt
Jimbaran Spice Paste (Bumbu)
- 10 pieces Shallots (peeled)
- 6 cloves Garlic
- 3-5 pieces Red Bird's Eye Chilies (adjust to heat preference)
- 5 pieces Candlenuts (toasted)
- 2 cm Ginger (fresh)
- 2 cm Turmeric (fresh or 1 tsp powder)
- 1 teaspoon Terasi (Shrimp Paste) (toasted)
- 1 teaspoon Coriander powder
- 4 tablespoons Vegetable oil (for blending and sautéing)
The Basting Sauce
- 4 tablespoons Kecap Manis (Sweet Soy Sauce) (Indonesian brand preferred)
- 2 tablespoons Margarine or Butter (melted)
- 1 tablespoon Oyster Sauce
👨🍳 Instructions
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1
Pat the fish dry with paper towels. Rub the entire fish, including the cavity, with lime juice and salt. Let it marinate for 15 minutes to remove any fishy odors.
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2
Prepare the spice paste by placing shallots, garlic, chilies, toasted candlenuts, ginger, turmeric, and terasi into a blender or mortar and pestle. Process until a smooth paste forms, adding a splash of oil if needed.
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3
Heat 2 tablespoons of oil in a pan over medium heat. Sauté the spice paste until fragrant and the oil begins to separate from the paste (about 5-7 minutes). Remove from heat.
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4
In a small bowl, combine the sautéed spice paste with the kecap manis, melted margarine, and oyster sauce. This is your signature Jimbaran basting sauce.
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5
Prepare your grill. For the most authentic flavor, use charcoal with coconut husks, but a gas grill or cast-iron grill pan also works well. Aim for medium-high heat.
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6
Lightly grease the grill grates to prevent sticking. Place the fish on the grill. If using a fish basket, it makes flipping much easier.
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7
Grill the first side for about 5-6 minutes without any sauce yet to firm up the skin.
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8
Flip the fish carefully. Generously brush the grilled side with the prepared spice mixture using a pastry brush or a bruised lemongrass stalk.
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9
Flip again after 4 minutes and brush the other side heavily with the sauce.
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10
Continue flipping and basting every 2-3 minutes until the fish is cooked through and the sauce has caramelized into a dark, sticky, and slightly charred glaze.
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11
Check for doneness by seeing if the flesh flakes easily with a fork near the bone. Total grilling time is usually 15-20 minutes depending on the thickness.
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12
Transfer the fish to a serving platter and give it one final light brush of the sauce for a glossy finish.
💡 Chef's Tips
Use a fish grilling basket to keep the fish intact; flipping a whole fish directly on the grates can be tricky. Always toast your candlenuts and shrimp paste (terasi) beforehand to unlock their deep, nutty, and savory aromas. If you can't find candlenuts, Macadamia nuts make an excellent substitute for that signature creamy texture in the paste. Do not skip the margarine in the basting sauce; it provides the 'gloss' and helps the spices stick to the fish skin. For a truly authentic touch, use a bruised stalk of lemongrass as a brush to apply the sauce while grilling.
🍽️ Serving Suggestions
Serve alongside 'Sambal Matah' (Balinese raw shallot and lemongrass relish) for a refreshing contrast. Accompany with a plate of warm steamed jasmine rice and 'Plecing Kangkung' (water spinach with chili shrimp paste). Pair with a cold Bintang beer or a fresh young coconut water to balance the spicy flavors. Include fresh cucumber slices and cabbage leaves on the side as 'Lalapan' to cleanse the palate.