Charred Ikan Bakar with Quick Sambal
Whole fish grilled until the skin crisps and chars, then served with fiery sambal and fresh tomato-cucumber salsa. Restaurant-quality in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 48g
Ingredients
- 2 medium (12 oz each) whole fish (sea bass, mackerel, or snapper), cleaned and gutted
- 3 whole red bird's eye chilis (or Thai chilis), halved lengthwise
- 2 medium shallots, roughly chopped
- 1 whole lime, halved
- 1 medium tomatoes, diced into 1/4-inch pieces
- ½ medium cucumber, diced into 1/4-inch pieces
- 3 tbsp sambal oelek (red chili paste) or sriracha
- 4 tbsp olive oil or neutral cooking oil
Instructions
- 1
Toss tomato and cucumber pieces in a bowl with juice from half the lime and a pinch of salt. Set aside.
- 2
Pat fish completely dry inside and out with paper towels. Score the skin on both sides with 3 shallow diagonal cuts.
- 3
Heat grill or grill pan to medium-high. Brush grates with oil until they shimmer, about 1 minute.
- 4
Season fish cavity and exterior generously with salt and pepper. Stuff each with a halved chili and shallot pieces.
- 5
Brush fish all over with 2 tbsp oil. Grill skin-side down 6–7 minutes without moving until skin is blistered and charred.
- 6
Flip carefully and grill 4–5 minutes more until flesh is opaque at the thickest point near the spine.
- 7
Whisk sambal with remaining 2 tbsp oil and juice from half the lime until loose and pourable.
- 8
Plate fish, spoon sambal over the top, and serve with tomato-cucumber salsa alongside.
Tools you’ll need
- grill or grill pan
- paper towels
- sharp knife
- small bowl
- whisk
- tongs or spatula
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