Sheet-Pan Ikan Bakar with Sambal & Sides
Whole grilled fish brushed with spiced sambal, cooked alongside crispy tofu and tempeh on one sheet pan. Serve with steamed rice, fresh cucumbers, and extra sambal for a complete Indonesian dinner in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 2 fish (8-10 oz each) whole fish (mackerel, snapper, or sea bass), cleaned and gutted
- 3 tbsp sambal paste (store-bought)
- 1 lime, juiced lime juice
- 1 block (14 oz) firm tofu, pressed and cubed
- 6 oz tempeh, sliced into strips
- 3 tbsp neutral cooking oil
- 1 cucumber cucumber, sliced into thin rounds
Instructions
- 1
Pat fish dry inside and out with paper towels. Score the skin 3 times on each side.
- 2
Mix sambal with lime juice and 1 tbsp oil. Brush generously inside and outside the fish.
- 3
Arrange fish, tofu cubes, and tempeh strips on a sheet pan. Drizzle remaining oil over tofu and tempeh. Season with salt and pepper.
- 4
Broil 6 inches from heat for 12–14 minutes until fish skin crisps and flesh flakes easily at the thickest part.
- 5
Divide rice among plates. Top with fish, tofu, tempeh, and cucumber slices.
- 6
Serve with extra sambal and lime wedges on the side.
Tools you’ll need
- sheet pan (18×13 inch)
- oven broiler
- paper towels
- knife
- small bowl
- kitchen tongs
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