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Indonesian ikan bakar, grilled sambal-glazed white fish fillet on a banana leaf with cucumber, lime wedges, fried shallots, sliced chili, and a bowl of sambal kecap on a dark slate surface

Indonesian Grilled Sambal Fish (Ikan Bakar)

Ikan bakar, Indonesian grilled fish coated in a fried sambal and kecap manis glaze that chars into a smoky, sticky crust. 40g protein per serving, ready in about 40 minutes, served with a bright sambal kecap dipping sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 360
Ingredients Method

Ingredients
  

  • 4 firm white fish fillets skin on, about 200 g / 7 oz each, such as snapper, barramundi, or sea bass
  • 1 tsp salt
  • 2 tbsp neutral oil for the pan or grill grates
  • 6 shallots peeled, about 120 g, for the spice paste
  • 4 cloves garlic peeled
  • 4 red chilies Fresno or Holland, seeds removed for less heat
  • 2 macadamia nuts optional, or candlenuts; leave out if unavailable
  • 1 tsp ground turmeric
  • 1 tbsp grated fresh ginger
  • 2 tbsp neutral oil for frying the spice paste
  • 4 tbsp kecap manis Indonesian sweet soy sauce, for the glaze
  • 1 tbsp tamarind paste or 1 tbsp lime juice
  • 1 tbsp palm sugar or brown sugar, grated or chopped
  • 3 tbsp kecap manis for the sambal kecap dipping sauce
  • 2 tbsp lime juice about 1 lime
  • 1 shallot thinly sliced, for the dipping sauce
  • 2 bird's eye chilies thinly sliced, optional
  • 2 tbsp fried shallots to finish
  • 1 lime cut into wedges, to serve
  • 0.5 cucumber sliced, to serve

Method
 

  1. Make the bumbu. Blend the shallots, garlic, chilies, macadamia nuts, turmeric, and ginger with a splash of water into a coarse paste. Heat 2 tbsp oil in a small pan over medium heat and fry the paste, stirring often, for 6 to 8 minutes until it darkens a shade and the oil starts to separate at the edges. This step cooks out the raw sharpness and is what makes the glaze taste deep rather than harsh.
  2. Finish the glaze. Add the 4 tbsp kecap manis, the tamarind paste, and the palm sugar to the fried paste. Simmer for 2 to 3 minutes until it thickens into a glossy, spoonable glaze. Take it off the heat and split it into two bowls, roughly half for marinating and half for basting.
  3. Prep the fish. Pat the fillets dry and score the thick side two or three times down to the skin. Rub them all over with the salt and the marinade half of the glaze, working it into the cuts. Let them sit for 15 minutes while you make the dipping sauce.
  4. Mix the sambal kecap. Stir the 3 tbsp kecap manis with the lime juice, sliced shallot, and bird's eye chilies. Set it aside so the flavors mingle while the fish marinates.
  5. Cook the fish. Heat a cast iron pan, grill pan, or outdoor grill over medium-high and brush the surface with the 2 tbsp oil. Cook the fillets skin side down first for 4 to 5 minutes without moving them, until the skin is crisp and releases cleanly. Flip, then baste with the reserved glaze in thin layers, cooking another 3 to 4 minutes until the fish flakes and the glaze has charred in spots. Under a broiler, cook skin side down 5 minutes, then flip, baste, and broil 3 to 4 minutes more.
  6. Serve. Move the fish to a platter, scatter with fried shallots, and add the cucumber and lime wedges. Serve hot with the sambal kecap for spooning over, and steamed rice on the side.