Ikan Bakar (Grilled Fish with Spice Paste)
Whole fish seasoned with a fragrant paste of garlic, chilies, and turmeric, then grilled until the skin crisps and flesh turns opaque. A classic Indonesian dish with bright, smoky flavors.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 42g
Ingredients
- 2 fish (about 1.25 lbs each) whole white fish (sea bass, snapper, or grouper), scaled and gutted
- 4 cloves garlic cloves
- 2 chilies red chilies, fresh
- 1 teaspoon turmeric powder
- 1 lime lime, juiced
- 1 to taste salt and pepper
- 3 tablespoons olive oil
Instructions
- 1
Peel the garlic cloves and place them in a small bowl with no cutting needed if they are already peeled; if not, crush them lightly with the side of a knife to loosen the papery skin, then peel away the skin by hand.
- 2
Hold each red chili by the stem and slice it lengthwise from the tip to the stem end, opening it like a book, and scrape out the seeds with your fingers or a small spoon to reduce heat—keep seeds if you prefer spicier paste.
- 3
Place the peeled garlic, split chilies, turmeric powder, and 2 tablespoons of olive oil into a mortar and pestle or a small food processor, and grind or pulse until the mixture looks like a thick, chunky paste with no large pieces remaining.
- 4
Juice the lime by cutting it in half crosswise, then pressing and twisting each half over a small bowl using your hands or a citrus juicer until no more liquid comes out.
- 5
Pat the inside and outside of each fish dry using paper towels, pressing gently all over so the surface is not wet or slippery.
- 6
Rub the turmeric-chili paste all over the outside of each fish and inside the belly cavity, using your hands or a small spoon to coat every surface evenly—this flavors the entire fish as it cooks.
- 7
Drizzle the remaining 1 tablespoon of olive oil onto a clean grill grate or oiled piece of aluminum foil, then place it on the grill grates over medium-high heat and let it warm for 60 seconds until you see light smoke rising.
- 8
Lay each fish directly on the hot grill grate or foil, making sure the paste-covered skin touches the heat; listen for a steady sizzle to confirm good contact with the heat source.
- 9
Cook the fish without moving it for 8 minutes, then peek by sliding a thin metal spatula under one fish to check if the skin has turned golden brown and crispy-looking.
- 10
Flip each fish using two metal spatulas or a spatula and tongs as one tool on each side, supporting the whole body so it does not break apart.
- 11
Cook the second side for 7 to 8 minutes until the flesh near the thickest part (behind the head) turns opaque white when you gently push a fork into it—do not overcook or the flesh will dry out.
- 12
Remove the grilled fish from the heat using two metal spatulas, supporting the body on both sides to keep it whole, and slide it onto a serving plate.
- 13
Sprinkle salt and pepper over the top of each fish to taste, then drizzle the fresh lime juice over both fish and serve immediately while the skin is still crispy.
Tools you’ll need
- mortar and pestle or small food processor
- paper towels
- small bowl
- citrus juicer or hands
- charcoal grill or gas grill, preheated to medium-high
- aluminum foil (optional, for easier handling)
- two metal spatulas or one spatula and grilling tongs
- serving plate
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