Ikan Bakar

Nutrition · per serving

Steps

1. 1

   Preheat a grill pan, barbecue, or oven grill to medium-high heat. If using banana leaf, quickly pass it over the heat for a few seconds until pliable so it will not crack when folded.

   1 large piece, about 30 x 30 cm banana leaf
2. 2

   Make the spice paste: finely crush or blend the garlic cloves, fresh turmeric, 1 stalk lemongrass, 1 red chili, shrimp paste, 1 tbsp lime juice, 1 tbsp coconut oil, and 1/2 tsp sea salt into a rough paste. If crushing by hand, slice everything first so it breaks down faster.

   3 cloves garlic cloves15 g fresh turmeric1 stalk lemongrass, white part only, finely sliced1 red chili10 g shrimp paste1 tbsp (15 ml) lime juice1 tbsp (15 ml) coconut oil1/2 tsp sea salt
3. 3

   Pat the fish dry, then rub the spice paste all over the fillets. Wrap loosely in the banana leaf. If you do not have string or skewers, simply fold the leaf around the fish seam-side down. Let it sit for 5 minutes while you prepare the sambal.

   2 fillets (about 350 g total) white fish fillets, skin-on if possible1 large piece, about 30 x 30 cm banana leaf
4. 4

   Make the sambal matah by combining the shallot, 1/2 stalk lemongrass, 1 red chili, 1 tbsp lime juice, 1 tbsp coconut oil, and 1/4 tsp sea salt. Toss well and lightly scrunch with clean fingers or a spoon to soften the aromatics. Set aside.

   1 small (30 g) shallot, very thinly sliced1/2 stalk lemongrass, white part only, very finely sliced1 red chili, thinly sliced1 tbsp (15 ml) lime juice1 tbsp (15 ml) coconut oil1/4 tsp sea salt
5. 5

   Grill the wrapped fish for 5-6 minutes on the first side and 4-5 minutes on the second side, until the banana leaf is lightly charred and the fish is just cooked through. The flesh should flake easily and reach an opaque center; avoid overcooking or it will dry out. If using an oven grill, place the parcel on a tray and turn once halfway through.

   2 fillets (about 350 g total) white fish fillets, skin-on if possible1 large piece, about 30 x 30 cm banana leaf
6. 6

   Open the banana leaf carefully to release steam. Transfer the fish to plates, spoon the sambal matah over the top, and serve immediately with lime wedges for squeezing over.

   2 fillets (about 350 g total) white fish fillets, skin-on if possible1 large piece, about 30 x 30 cm banana leaf2 wedges lime wedges

Origin & History

Ikan bakar, meaning "grilled fish," is a beloved preparation found across Indonesia, with many regional versions using different spice pastes and grilling methods. Banana leaves are often used to perfume and protect the fish, while fresh sambals provide contrast with heat, citrus, and aromatics. The dish reflects Indonesia’s strong coastal food traditions and love of layered spice.