How to Make Ikan Bakar: A Professional Kitchen Approach

Ikan Bakar, which translates to "grilled fish" in Bahasa Indonesia, is a celebrated dish across Southeast Asia known for its rich flavors and tantalizing aroma. Traditionally prepared using a variety of fish, Ikan Bakar is marinated with a blend of spices and then grilled to perfection, resulting in a deliciously smoky and flavorful dish. This guide will take you through the process of preparing Ikan Bakar using professional kitchen techniques, ensuring you achieve restaurant-quality results.

1. Selecting the Right Fish

Choosing the right type of fish is crucial for making Ikan Bakar. The ideal fish should be firm and able to hold up well to grilling. Here are some popular choices:

• Snapper: This fish is known for its mild, sweet flavor and firm texture, making it a perfect choice for grilling.
• Barramundi: Also known as Asian sea bass, barramundi has a slightly richer taste and flaky texture.
• Mackerel: With its strong flavor and high fat content, mackerel remains moist and flavorful after grilling.
• Tilapia: A more affordable option, tilapia has a mild flavor and firm texture that works well for grilling.

For the best results, use whole fish that has been cleaned and scaled. If using fillets, ensure they are thick enough to prevent falling apart during grilling.

 

2. Preparing the Fish

Proper preparation of the fish is essential for ensuring it cooks evenly and absorbs the flavors of the marinade:

1. Clean and Scale: If using a whole fish, ensure it is thoroughly cleaned and scaled. Remove the gills and insides, and rinse the fish under cold water. Pat dry with paper towels.

2. Score the Skin: Make several shallow cuts on both sides of the fish. This helps the marinade penetrate the flesh and promotes even cooking.

3. Optional: For added flavor, you can stuff the fish with herbs and spices, such as lemongrass, kaffir lime leaves, or ginger.

3. Crafting the Perfect Marinade

The marinade is the heart of Ikan Bakar, providing the dish with its distinctive and aromatic flavor. A well-balanced marinade typically includes spices, herbs, and acidic components. Here’s a professional-grade recipe for Ikan Bakar marinade:

Ingredients for Ikan Bakar Marinade:

• 6 cloves garlic, minced
• 4 shallots, minced
• 2 stalks lemongrass, white part only, finely chopped
• 2 inches fresh ginger, grated
• 2 inches fresh turmeric, grated (or 1 tablespoon turmeric powder)
• 3 red chilies, deseeded and chopped (adjust for spice preference)
• 1 tablespoon tamarind paste
• 3 tablespoons soy sauce
• 2 tablespoons sweet soy sauce (kecap manis)
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar or brown sugar
• 2 tablespoons vegetable oil
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste

Instructions:

1. Combine Aromatics: In a large mixing bowl, combine the minced garlic, shallots, lemongrass, ginger, turmeric, and red chilies. Mix well.

2. Add Marinade Ingredients: Add the tamarind paste, soy sauce, sweet soy sauce, fish sauce, palm sugar, vegetable oil, and lime juice to the bowl. Whisk the mixture until all the ingredients are thoroughly combined and the sugar is dissolved.

3. Marinate the Fish: Place the fish in a large resealable plastic bag or a shallow dish. Pour the marinade over the fish, making sure it is well-coated inside and out. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to deeply infuse the fish.

4. Preparing the Grill

Grilling is a key element in making Ikan Bakar. A charcoal grill imparts a smoky flavor that enhances the dish, but a gas grill or stovetop grill pan will also work.

1. Preheat the Grill: Preheat your grill to medium-high heat (about 375°F or 190°C). If using a charcoal grill, allow the coals to burn until they are covered with white ash.

2. Oil the Grill Grates: Lightly oil the grill grates using a brush or cloth dipped in vegetable oil. This helps prevent the fish from sticking and ensures beautiful grill marks.

5. Grilling the Ikan Bakar

Grilling the fish to perfection involves careful attention to heat and timing:

1. Prepare the Fish: Remove the fish from the marinade and let any excess drip off. Pat the fish dry with paper towels to prevent flare-ups on the grill.

2. Grill the Fish: Place the fish on the grill over direct heat. Grill for about 4-6 minutes on each side, depending on the thickness of the fish. Use a fish spatula or tongs to carefully flip the fish, avoiding any breakage.

3. Monitor the Cooking: Cook the fish until it is opaque and flakes easily with a fork. Avoid overcooking, as this can dry out the fish. For whole fish, the internal temperature should reach 145°F (63°C).

4. Baste During Grilling: Brush the fish with any remaining marinade or a mixture of lime juice and oil while grilling. This adds extra flavor and helps keep the fish moist.

6. Making the Sambal (Chili Sauce)

A traditional accompaniment for Ikan Bakar is sambal, a spicy chili sauce that adds a vibrant kick to the dish.

Ingredients for Sambal:

• 10 red chilies, deseeded
• 4 cloves garlic
• 2 shallots
• 2 tomatoes, chopped
• 1 tablespoon tamarind paste
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon fish sauce
• 2 tablespoons vegetable oil
• Salt, to taste

Instructions:

1. Blend Ingredients: In a blender or food processor, combine the red chilies, garlic, shallots, and tomatoes. Blend until smooth.

2. Cook the Sambal: Heat the vegetable oil in a pan over medium heat. Add the blended mixture and cook, stirring frequently, for about 10-15 minutes until the sauce thickens and the flavors meld.

3. Season the Sambal: Stir in the tamarind paste, palm sugar, fish sauce, and salt. Adjust the seasoning to taste. Allow the sambal to cool before serving.

7. Serving Ikan Bakar

Presentation and garnishing are key to a professional finish:

1. Plating: Arrange the grilled fish on a serving platter. Garnish with fresh cilantro, sliced red chilies, and lime wedges.

2. Serve with Accompaniments: Ikan Bakar pairs well with steamed rice, sautéed vegetables, and a side of sambal. You can also serve it with a fresh salad or pickled vegetables for added crunch and flavor.

3. Garnish: Sprinkle chopped peanuts or fried shallots on top for added texture and a touch of sophistication.

8. Professional Tips for Perfect Ikan Bakar

• Marinate Thoroughly: Ensure the fish is well-marinated for at least 2 hours or overnight to achieve deep, rich flavors.
• Control the Grill Heat: Maintain medium-high heat for even grilling. Too high heat can char the outside while leaving the inside undercooked.
• Handle with Care: Use a fish spatula for flipping to avoid breaking the fish. Be gentle and patient.
• Use Fresh Ingredients: Fresh herbs, spices, and fish will make a significant difference in the final dish.

Conclusion

Ikan Bakar is a flavorful and aromatic Indonesian grilled fish dish that offers a delightful culinary experience. By following this professional kitchen approach, from selecting the right fish to preparing a rich marinade and mastering the grilling technique, you can create a restaurant-quality dish that captures the essence of Southeast Asian cuisine. Serve it with traditional accompaniments and garnishes for a complete and impressive meal. Enjoy your Ikan Bakar, a dish that promises to be a hit with family and guests alike!