Ikan Bakar
This quick ikan bakar is fragrant with lemongrass, turmeric, garlic, and lime, then gently charred inside a banana leaf until juicy and tender. A bright sambal matah of shallot, chili, and lime cuts through the richness, making the fish taste fresh, spicy, and deeply savory.
Ingredients
Fish and spice paste
- 2 fillets (about 350 g total)white fish fillets, skin-on if possible
- 3 clovesgarlic cloves
- 15 gfresh turmeric
- 1 stalklemongrass, white part only, finely sliced
- 1red chili
- 10 gshrimp paste
- 1 tbsp (15 ml)lime juice
- 1 tbsp (15 ml)coconut oil
- 1/2 tspsea salt
Sambal matah
- 1 small (30 g)shallot, very thinly sliced
- 1/2 stalklemongrass, white part only, very finely sliced
- 1red chili, thinly sliced
- 1 tbsp (15 ml)lime juice
- 1 tbsp (15 ml)coconut oil
- 1/4 tspsea salt
For wrapping and serving
- 1 large piece, about 30 x 30 cmbanana leaf
- 2 wedgeslime wedges
Instructions
- 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.
- 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
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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •Firm fish such as snapper, barramundi, sea bass, or cod work best because they hold together on the grill.
- •If banana leaf is unavailable, grill the fish directly on a well-oiled grill pan or wrap it in baking paper for the oven; the flavor will be slightly less aromatic but still good.
- •For beginner-friendly prep, use a small blender or mini chopper for the spice paste.
- •Shrimp paste is traditional and adds deep savory flavor; briefly toast it in a dry pan for 30 seconds before blending if you want a mellower aroma.
Background
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.
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