Indonesian grilled fish recipe || ikan bakar resepi

Indonesian traditional foods recipes.

ikan bukar | grilled fish indonesian

Ingredients:

1 large / 2 medium sized whole fish (about 600 g) – either Snapper, Tilapia, Seabass, etc.
Juice from 1 lime

Marinade sauce:

• 3 candlenuts (buah keras)
• 4 shallots
• 3 garlic cloves
• 1 tbsp turmeric powder
• 1 tsp coriander powder
• 2 tsp salt
• 2 tbsp vegetable or canola oil

Basting sauce:

• ¼ cup (60 ml) kecap manis (sweet soy sauce)
• 1 tbsp (15 g) butter or margarine – melted
• 2 tbsp vegetable or canola oil

Sambal Matah:

• 2 shallots
• 2 red chillies
• 1 stalk lemongrass
• ½ tsp shrimp paste (lightly toasted in pan)
• 4 tbsp vegetable or canola oil
• Pinch of salt to taste

Chop all the ingredients finely and mix together with oil. Season with salt and let it marinate for at least 10 mins before serving.

how to make:

1. Clean and pat dry the fish with paper towels. Use a sharp knife and make a few deep scores on the both sides of the fish.
2. Spread the lime juice all over the fish to get rid of the fishy smell.
3. Using a mortar & pestle or grinder, pound all the marinade spices together and mix in the oil.
4. Spread the marinade all over the fish (both sides) making sure to go in between the scored marks.
5. Cover and let them hang out in the fridge for at least 1 hour.
6. Heat up your griddle or grill pan. Add some oil to make sure to prevent the fish from sticking.
7. Gently put in the fish and grill until cooked. Different fish vary in different sizes so cooking time might differ. Mine took about 4 mins per side. Avoid flipping them over too soon and too many times to prevent sticking.
8. When the fish is about done, brush the sweet sauce all over the fish and continue to cook for another min.
9. Serve warm with your favorite sambal sauce. I made a simplified version of the traditional sambal matah 

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