Ikan Bakar

Ikan Bakar is a beloved Southeast Asian grilled specialty celebrated for its smoky aroma, vibrant spices, and coastal market vibes. The dish’s roots run through maritime trade routes and family cookouts, with cooks wrapping seafood in leaves and searing it over live fire for a balance of char and fragrance. This version highlights a classic spice paste and an easy leaf wrap that yields succulent results at home on a charcoal or gas grill.

Ingredients

• 1 whole fish (about 1–1.5 kg), scaled and cleaned
• 6 shallots, roughly chopped
• 4 cloves garlic, roughly chopped
• 4 red chilies, seeded for milder heat if desired
• 1 stalk lemongrass, tender inner part sliced
• 2.5 cm piece ginger, sliced
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tbsp palm sugar
• 1 tbsp tamarind paste
• 1 tsp salt, plus more to taste
• 3 tbsp vegetable oil
• 2 large banana leaves, wiped clean
• 1 lime, cut into wedges, for serving
• (Optional) 1 tsp shrimp paste, toasted

Preparation

1. Pat the fish dry. Make 3–4 shallow diagonal slashes on each side to help the paste penetrate, being careful not to cut through the bone.
2. Make the spice paste: In a blender or mortar, combine shallots, garlic, red chilies, lemongrass, ginger, turmeric powder, coriander powder, palm sugar, tamarind paste, salt, and vegetable oil; process to a thick, spreadable paste. For deeper umami, blend in the optional shrimp paste.
3. Coat the fish inside and out with the paste, pushing some into the slashes. Marinate for at least 30 minutes (refrigerated), or up to 2 hours for stronger flavor.
4. Prepare the wrap: Briefly pass the banana leaves over a gas flame or hot pan to make them pliable. Lay them overlapping to form a wide sheet.
5. Place the marinated fish on the softened banana leaves, spread any remaining paste on top, and fold the leaves over to enclose snugly.
6. Preheat a grill to medium-high. Set the wrapped fish over direct heat and cook for about 8–10 minutes on the first side, then carefully flip and cook another 8–10 minutes, depending on thickness.
7. For a light char, carefully unwrap the banana leaves and finish the fish uncovered over direct heat for 1–2 minutes per side.
8. Rest off heat for 5 minutes to let juices settle. Adjust seasoning with a pinch more salt if needed.

How to Enjoy

Serve hot with wedges of lime; squeeze the lime over the flaky portions right before eating to balance the smoky spice and brighten the finish. Pair with steamed rice and your favorite sambal. Any leftover paste on the platter can be swiped up with bites of the fish for extra depth.

Tips and Variations

• Heat control: If using a thin grill grate, cook the wrapped fish over medium heat to avoid scorching the banana leaves.
• Extra aroma: A small amount of toasted shrimp paste in the blend amplifies savoriness—use sparingly so it doesn’t overpower the tamarind paste tang and the warmth of turmeric powder and coriander powder.
• Citrus swap: Add a final drizzle of lime juice right before serving for a brighter pop.