📝 About This Recipe
Transport your senses to the bustling night markets of Malaysia and Indonesia with this authentic Ikan Bakar. This dish features a whole fish marinated in a complex, aromatic spice paste, then grilled over high heat to achieve a perfect char that seals in the succulent, flaky meat. It is a masterclass in balancing heat, sweetness, and acidity, embodying the vibrant soul of Southeast Asian Halal seafood cuisine.
🥗 Ingredients
Main Ingredients
- 1 kg Whole Snapper or Sea Bass (cleaned, scaled, and gutted with skin scored)
- 2-3 large pieces Banana Leaves (softened over a flame for wrapping)
- 1 piece Lime (juiced for initial seasoning)
The Spice Paste (Rempah)
- 8-10 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 5-6 pieces Fresh Red Chilies (deseeded for less heat if preferred)
- 8 pieces Dried Chilies (soaked in hot water until soft)
- 2 stalks Lemongrass (white parts only, sliced)
- 1 inch Turmeric (fresh root or 1 tsp powder)
- 1 inch Ginger (peeled)
- 3 pieces Candlenuts (can substitute with macadamia nuts)
Seasoning and Glaze
- 1 tablespoon Tamarind Paste (concentrate)
- 2 tablespoons Palm Sugar (finely grated)
- 1 teaspoon Salt (to taste)
- 4 tablespoons Cooking Oil (for frying the paste)
- 2 tablespoons Sweet Soy Sauce (Kecap Manis) (for basting)
👨🍳 Instructions
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1
Pat the fish completely dry with paper towels. Rub the inside and outside with lime juice and a pinch of salt. Set aside for 15 minutes.
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2
In a food processor or traditional stone mortar, blend all 'Spice Paste' ingredients into a smooth, fine paste. Add a splash of oil if needed to help the blending process.
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3
Heat 4 tablespoons of oil in a wok or skillet over medium heat. Sauté the spice paste for 8-10 minutes until the oil separates (pecah minyak) and the paste turns a deep, dark red.
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4
Stir in the tamarind paste, palm sugar, and salt. Cook for another 2 minutes, then remove from heat and let the paste cool slightly.
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5
Reserve 2 tablespoons of the cooked paste and mix it with the Kecap Manis in a small bowl for basting later.
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6
Generously coat the fish with the remaining spice paste, ensuring you get it into the scored slits and the cavity of the fish.
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7
Lay out the softened banana leaves. Place the fish in the center and wrap it snugly, securing the ends with toothpicks or kitchen twine.
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8
Preheat your grill (charcoal is best for flavor, but a gas grill or griddle pan works) to medium-high heat.
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9
Place the wrapped fish on the grill. Cook for about 8-10 minutes on the first side. The banana leaf will char, providing a smoky aroma.
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10
Carefully flip the fish. Open the top of the banana leaf slightly and brush the fish with the reserved Kecap Manis glaze.
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11
Continue grilling for another 8-10 minutes. To check for doneness, ensure the thickest part of the fish flakes easily with a fork.
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12
During the last 2 minutes, you can open the leaf fully to let the flames directly touch the fish for a slightly charred finish.
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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 fresh fish with clear eyes and firm flesh; the quality of the fish is the star of this dish. If you don't have banana leaves, use parchment paper followed by a layer of aluminum foil to lock in moisture. Don't rush the frying of the spice paste—it must be 'pecah minyak' (oil separating) to ensure the raw spice taste is gone. For an extra kick, add a few bird's eye chilies to the paste if you prefer a spicier profile. Always oil your grill grates before placing the fish to prevent any sticking, even when using leaves.
🍽️ Serving Suggestions
Serve with hot steamed jasmine rice to soak up the spicy juices. Include a side of 'Air Asam' (a dip made of tamarind, sliced onions, and chilies). Pair with fresh cucumber slices and tomato wedges to provide a cooling contrast to the heat. Serve with a cold glass of Iced Lemon Tea or fresh Coconut Water. Add a side of stir-fried morning glory (Kangkung Belacan) for a complete Southeast Asian feast.