Ikan bakar

Ikan bakar is Indonesian grilled fish, usually whole reef or freshwater fish, marinated in a paste of shallot, garlic, chilli, and sometimes turmeric, then cooked over charcoal. It is one of the most widely sold dishes in Indonesian warung and street stalls, and regional versions differ mainly in the marinade and the sambal served with it.

What it really is

Ikan bakar is a whole fish, or a thick fillet, that is rubbed or soaked in a spice paste and grilled over an open charcoal fire until the flesh is firm and the skin is charred. The paste classically combines shallot, garlic, red chilli, and turmeric, with salt and sometimes tamarind or lime juice for sourness. In Javanese versions, sweet kecap manis is brushed on near the end of cooking, which caramelises the skin. The fish is often wrapped in banana leaf or split open and clamped on a bamboo grill, which keeps the flesh moist.

The name means simply "grilled fish" (ikan is fish, bakar is grilled), so it describes a method as much as a single recipe. It is distinct from ikan goreng, which is fried, and from pepes, where the seasoned fish is wrapped in leaves and steamed or cooked over embers. The sambal served with it, such as sambal matah or sambal terasi, is a separate item rather than part of the grilled fish itself.

How it's served

• Served hot from the grill with steamed white rice
• Accompanied by a sambal, often sambal terasi or sambal matah, served on the side
• Eaten with the fingers or a spoon, picking the flesh from the bones
• Usually sold with lalapan, raw cabbage, cucumber, and basil or fresh vegetables

How to write it on the menu

• Name the fish species if known, for example kakap merah or bawal, and state that it is whole or filleted
• Say that the fish is marinated in shallot, garlic, chilli and turmeric and charcoal grilled
• Flag fish as an allergen, and mention shrimp paste or kecap manis if these are used in the house version
• Specify the sambal served with it and whether it is hot or mild