📝 About This Recipe
Transport your senses to the shores of Bali with this authentic Ikan Bakar, a masterpiece of Indonesian coastal cuisine. A whole sea bass is marinated in a rich, aromatic 'Bumbu' spice paste of lemongrass, galangal, and turmeric, then kissed by the intense heat of charcoal for a perfect smoky char. The result is succulent, flaky white fish infused with sweet, spicy, and earthy notes that represent the soul of the archipelago.
🥗 Ingredients
The Fish
- 1 kg Whole Sea Bass or Red Snapper (cleaned, scaled, and butterflied (kupu-kupu style))
- 1 piece Lime (juiced to neutralize fishiness)
- 1 teaspoon Salt
Bumbu Spice Paste (The Marinade)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic
- 3-5 pieces Red Bird's Eye Chilies (adjust for heat preference)
- 4 pieces Candlenuts (toasted; can substitute with macadamia nuts)
- 2 cm Fresh Turmeric (peeled and sliced)
- 2 cm Ginger (peeled)
- 1 tablespoon Coriander Powder
- 4 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 3 tablespoons Coconut Oil (for blending and basting)
Sambal Kecap (Dipping Sauce)
- 1/2 cup Kecap Manis
- 3 pieces Shallots (finely sliced)
- 5 pieces Bird's Eye Chilies (thinly sliced)
- 1/2 piece Tomato (deseeded and diced)
- 1 wedge Lime (for a final squeeze)
👨🍳 Instructions
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1
Pat the fish completely dry with paper towels. Make 3 diagonal shallow slashes on both sides of the fish to allow the marinade to penetrate.
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2
Rub the fish inside and out with lime juice and salt. Set aside for 15 minutes, then pat dry again to remove excess moisture.
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3
Prepare the Bumbu: In a blender or mortar and pestle, combine shallots, garlic, chilies, candlenuts, turmeric, ginger, and coriander. Process into a smooth paste using a little coconut oil if needed.
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4
In a small bowl, mix the blended spice paste with the Kecap Manis and 2 tablespoons of coconut oil.
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5
Generously coat the fish with the spice paste, ensuring it gets into the slashes and the cavity. Let it marinate for at least 30 minutes in the refrigerator.
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6
While the fish marinates, prepare your charcoal grill. You are looking for medium-high heat. If using a gas grill, set it to 400°F (200°C).
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7
Make the Sambal Kecap by mixing the sweet soy sauce, sliced shallots, sliced chilies, and diced tomatoes in a small ramekin. Set aside.
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8
Lightly grease a fish grilling basket (clamshell style) to prevent the skin from sticking, which is the secret to a professional finish.
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9
Place the fish in the basket and set it over the hot coals. Grill the first side for about 8-10 minutes.
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10
Carefully flip the fish. Baste the grilled side with any remaining marinade or a mix of Kecap Manis and oil.
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11
Grill the second side for another 7-8 minutes until the skin is charred and the meat is opaque and flakes easily with a fork.
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12
During the last 2 minutes of cooking, give both sides a final baste to create a sticky, caramelized glaze.
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13
Remove from heat and let the fish rest for 5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Use real charcoal (preferably coconut shell charcoal) for the most authentic smoky flavor. Always toast your candlenuts in a dry pan before blending to release their oils and remove bitterness. If the fish sticks to the grill, don't force it; wait another minute for the skin to crisp and release naturally. Ensure the fish is at room temperature before it hits the grill to ensure even cooking. Substitute sea bass with tilapia or snapper if needed, but always choose a firm-fleshed fish.
🍽️ Serving Suggestions
Serve alongside a mound of steamed jasmine rice to soak up the juices. Add a side of 'Plecing Kangkung' (water spinach with chili shrimp paste) for a traditional pairing. Provide extra lime wedges and fresh cucumber slices to cleanse the palate. A cold Bintang beer or an iced lemongrass tea perfectly complements the spicy, smoky flavors.