Ikan Bakar
Dinner • Indonesia
About Ikan Bakar
Charcoal-grilled whole fish with sambal and lime
How to Make Ikan Bakar (Traditional & Healthy Version)
Ikan Bakar, or Indonesian Grilled Fish, is a beloved dish originating from the vibrant coastal regions of Indonesia. Known for its smoky aroma and tantalizing blend of fresh spices, Ikan Bakar is a staple at family gatherings and festive occasions. The name itself translates to 'grilled fish,' but this dish is elevated by a marinade of aromatic herbs and spices such as turmeric, coriander, garlic, and kaffir lime leaves, creating a harmony of flavors that represent the country’s diverse culinary heritage. This healthy Ikan Bakar recipe uses lean fish, minimal oil, and fresh ingredients, making it ideal for calorie-conscious eaters seeking authentic Indonesian cuisine. The fish is traditionally grilled over charcoal, imparting a unique smokiness that enhances its natural flavors. Served with sambal or a side of steamed vegetables, Ikan Bakar is not only flavorful but also packed with nutrients. Its simplicity, freshness, and bold taste profile make it a great introduction to Indonesian food culture for international audiences.
Ingredients(for 1 medium grilled fish (about 150g) per person)
- 2 (about 300g each) Fresh whole fish (snapper or mackerel) (ikan segar)
- 4 cloves Shallots (bawang merah)
- 3 cloves Garlic (bawang putih)
- 1 tsp Turmeric powder (kunyit bubuk)
- 1 tsp Coriander powder (ketumbar bubuk)
- 2 leaves Kaffir lime leaves (daun jeruk purut, finely sliced)
- 2 tbsp Fresh lime juice (jeruk nipis)
- 1 tbsp Sweet soy sauce (kecap manis)
- 2 Chili (red) (optional for extra heat) - optional
- 1/2 tsp Salt
- 1 tbsp Coconut oil (for brushing)
Instructions
- 1
Clean and scale the fish, making 2-3 slashes on each side to help the marinade penetrate.
5 minutes
Pat the fish dry for better marinade absorption.
- 2
In a blender, combine shallots, garlic, turmeric powder, coriander powder, chili (if using), and salt. Blend into a smooth paste.
4 minutes
Add a splash of lime juice if the paste is too thick.
- 3
Rub the spice paste all over the fish, including inside the slashes and cavity. Add sliced kaffir lime leaves and drizzle with lime juice.
3 minutes
Marinate for 15 minutes for deeper flavor.
- 4
Preheat a grill or grill pan over medium-high heat. Brush the fish with coconut oil to prevent sticking.
3 minutes
Use banana leaves to line the grill for authentic aroma and easy flipping.
Why This Dish is Healthy
This grilled fish recipe is a great healthy dinner option because it relies on grilling instead of frying, reducing unhealthy fats and calories. The marinade is made with natural herbs and spices instead of artificial additives, and coconut oil is used sparingly. Served with fresh vegetables, Ikan Bakar offers a balanced meal that supports weight management and overall wellness.
Ikan Bakar is a protein-rich dish with minimal saturated fat, especially when using lean fish like snapper or mackerel. Fish provides high-quality protein, omega-3 fatty acids for heart health, and essential vitamins such as B12 and D. The use of fresh spices contributes antioxidants and anti-inflammatory properties, while grilling avoids excess oil, keeping the dish light and nutritious.
Pro Tips
- 💡Score the fish to allow the marinade to penetrate deeply.
- 💡Grill over charcoal for an authentic smoky flavor.
- 💡Let the fish rest a few minutes after grilling to allow juices to redistribute.
Storage & Serving
Store leftover Ikan Bakar in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on a grill to maintain texture. Avoid microwaving to preserve flavor and prevent drying out.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
| Protein | 25.0 g |
| Carbohydrates | 3.0 g |
| Total Fat | 5.0 g |
| Fiber | 0.0 g |