Dish

Ikan bakar

Grilled Fish

Ikan bakar is made by marinating fish in a mixture of spices and then grilling it over an open flame. The marinade typically includes ingredients such as garlic, ginger, turmeric, and lemongrass. The fish is then served with a side of sambal, a spicy chili sauce. This dish is typically made with whole fish, but can also be made with fillets. The smoky flavor from the grill adds an extra layer of depth to the dish.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine› Malay cuisine

Seafood› Fish Dish

Origins and history

Ikan bakar is a traditional Indonesian dish that has been enjoyed for centuries. It is believed to have originated in the coastal regions of Indonesia, where fresh seafood is abundant. Today, it is a popular dish throughout the country and is often served at special occasions such as weddings and festivals.

Dietary considerations

Ikan bakar is a great option for those following a pescatarian or gluten-free diet. However, the sambal sauce may not be suitable for those with a low tolerance for spicy foods.

Variations

There are many variations of ikan bakar, with different regions of Indonesia adding their own unique twist to the dish. Some variations include using different types of fish, such as snapper or mackerel, or adding additional spices to the marinade.

Presentation and garnishing

Ikan bakar is typically served on a banana leaf with a side of sambal sauce. Garnish with fresh herbs such as cilantro or basil for added flavor and presentation.

Tips & Tricks

When grilling the fish, make sure to oil the grill grates to prevent sticking. To add extra flavor, try grilling the fish over charcoal or wood chips.

Side-dishes

Ikan bakar is typically served with a side of steamed rice and vegetables such as cucumber and tomato. It can also be served with a side of fried tempeh or tofu for a vegetarian option.