Ikan bakar
Ikan bakar, from above
Non vegSulawesi

Ikan bakar

Whole fish brushed with chilli and sweet soy, grilled over coconut husk fire. The beach, on your plate.

50 minTime
36 gProtein each
mediumSpice
Grilled by the sea1 chapter · 1 min read

Make it your way

Grandma's wayWhole fish, sweet soy and chilli.
The original
318kcalsame
36 gproteinsame
1 gfibresame
50minutessame

Ikan bakar.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish2 whole pomfret or snapper, about 1 kg, cleaned and scored
Shallots4
Garlic4 cloves
Fresh red chillies (fresh red chiles)2
Turmeric (ground turmeric)½ tsp
Ginger2.5 cm
Cashews3 candlenuts, or cashews
Lemon juice1½ tbsp lime juice
Kecap manis3 tbsp
Cooking oil (vegetable oil)1½ tbsp
Jaggery1 tsp
Salt1 tsp

Method

4 steps
  1. 1Rub fish with lime juice and salt; rest 10 minutes.
  2. 2Grind shallots, garlic, chilli, turmeric, ginger and candlenuts. Fry in oil until fragrant, then stir in kecap manis and jaggery.
  3. 3Coat the fish inside and out with half the paste and grill over medium hot coals or a grill, turning once.
  4. 4Brush with remaining paste and grill a final minute each side until cooked through at the bone.
Serve it like this

Lay the fish on a banana leaf with lime halves, cucumber, sambal terasi and a pile of steamed rice alongside.

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Make it a meal

What goes with Ikan bakar: a bread or rice, a side, something to drink and something sweet.

Bread or rice Nasi campur Bali75 min
Bread or rice Methi thepla40 min
On the side Sambal terasi25 min
On the side Sayur asem40 min
To drink Sol kadhi40 min
Something sweet Klepon40 min
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