Ikan Bakar Platter with Grilled Sausage & Skewers
Whole fish wrapped in banana leaves with spicy sambal, served alongside grilled hot dogs and pork skewers — all charred on one sheet pan in under 30 minutes. Smoky, bold, and built for a crowd.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 58g
Ingredients
- 2 fish (1.5–2 lbs total) whole mackerel or snapper, gutted and scaled
- ½ cup sambal oelek or chili paste
- 4 pieces banana leaves, cut into 12×12-inch pieces
- 1 lb pork shoulder or butt, cut into 1.5-inch cubes
- 4 pieces hot dogs or kielbasa sausages
- 2 stalks lemongrass stalks (white part only), minced
- 1 lime lime (juiced)
- 4 skewers bamboo or metal skewers
Instructions
- 1
Pat fish dry. Mix sambal with lemongrass and lime juice in a small bowl.
- 2
Stuff each fish cavity with sambal mixture. Wrap each fish in banana leaf, sealing the edges.
- 3
Thread pork cubes onto skewers. Preheat oven to 450°F or heat a grill to medium-high.
- 4
Arrange wrapped fish, pork skewers, and hot dogs on a sheet pan. Drizzle with olive oil, season with salt and pepper.
- 5
Roast or grill until fish flakes at the thickest part, skewers are charred, and sausage is golden, 18–22 minutes.
- 6
Serve hot, unwrapping banana leaves at the table for drama.
Tools you’ll need
- sheet pan or grill grate
- small mixing bowl
- metal or bamboo skewers (soaked if wooden)
- instant-read thermometer (optional)
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