Ikan Bakar—Grilled Fish with Sambal
Whole fish rubbed with sambal and grilled until the skin chars and flesh flakes. A staple Indonesian dinner that tastes restaurant-quality but cooks in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 42g
Ingredients
- 2 1 lb each whole fish (mackerel, sea bass, or snapper), scaled and gutted
- 4 medium red chilies, roughly chopped
- 3 cloves garlic cloves
- 2 medium shallots
- 1 whole fresh lime
- 1 tsp palm or coconut sugar
Instructions
- 1
Blend chilies, garlic, shallots, lime juice, sugar, and a pinch of salt until a thick paste forms.
- 2
Pat fish dry inside and out. Make 3 diagonal slashes on each side to help marinade penetrate.
- 3
Rub sambal paste all over fish, inside cavities and all over the skin. Let sit 5 minutes.
- 4
Heat grill or cast iron skillet over high heat until very hot, about 2 minutes.
- 5
Grill fish 5–6 minutes per side without moving until skin chars and flesh flakes easily when tested with a fork.
- 6
Transfer to a plate. Serve hot with lime wedges and extra sambal on the side.
Tools you’ll need
- blender or food processor
- cutting board
- sharp knife
- grill or 12-inch cast iron skillet
- fish spatula or tongs
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