Origin and popularity
Grilling is one of the oldest and earliest cooking methods to prepare fish. Freshwater fish and seafood are among the main source of protein intake for the inhabitants of islands. Naturally, this method is immensely popular and quite widespread in the maritime realm of the Indonesian archipelago. Thus the grilled-barbecued fish is regarded as a classic dish of Indonesian cuisine.[2][3]
As an archipelagic nation, ikan bakar is very popular in Indonesia and is commonly found in many places, from an Acehnese beach to a restaurant perched over Kupang's harbour in East Nusa Tenggara, to the center of Jakarta's business district.[2] Various specific versions exist, including Sundanese ikan bakar Cianjur,[4] which is usually grilled freshwater fish, such as carp and gourami, and Balinese ikan bakar Jimbaran, freshly grilled seafood fish in warung clustered near Jimbaran beach and fish market in Bali.[5] Barbecued seafood, however, is especially popular in Sulawesi and Maluku, where most of the people work as fishermen, and both areas have vast seas which bring them different kinds of seafood.[6] Usually, the fish is marinated with a mixture of spice pastes, sometimes with belacan or kecap manis (sweet soy sauce), and then grilled, sometimes protected with a sheet of banana leaf placed between the seafood and grill to avoid the fish being stuck to the grill and broken to pieces.[6]
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Marination and spices
The fish is usually marinated with a mixture of sweet soy sauce and coconut oil or margarine, applied with a brush during grilling. The spice mixture may vary among regions and places, but usually it consists of a combination of ground shallot, garlic, chili pepper, coriander, tamarind juice, candlenut, turmeric, galangal and salt.[7] In Java and most of Indonesia, ikan bakar usually tastes rather sweet because the generous amount of sweet soy sauce either as marination or dipping sauce.[8] It is commonly consumed with steamed rice and the sweet sticky soy sauce poured over finely chopped green chilies and shallots.[2] The ikan bakar of Minangkabau (Padang), most of Sumatra and also Malay Peninsula are usually spicier and yellow-reddish in colour because of the generous amount of chili pepper, turmeric and other spices, and the absence of sweet soy sauce.[9]
Ikan bakar is usually served with sambal belacan (chili with shrimp paste) or sambal kecap (sliced chilli peppers and shallot in sweet soy sauce) as dipping sauce or condiment and slices of lemon as garnish. The East Indonesian Manado and Maluku ikan bakar usually uses rica-rica,[10] dabu-dabu[11] or colo-colo condiment.[12]
There are many variants of ikan bakar, differ from the recipes of marinate spices, dipping sauces or sambals, to the species of fishes being grilled. Almost all kinds of edible fish and seafood can be made into ikan bakar, the most popular are freshwater gourami, patin and ikan mas, to seafood tongkol or cakalang, bawal, tenggiri, kuwe, baronang, kerapu, kakap merah (red snapper), and pari (stingray).[13] Some of the popular forms of seafood besides fish include sotong (squid), and udang (shrimp).
Enjoying ikan bakar on a beach is a popular culinary itinerary during a visit to popular Indonesian tourism destinations; such as Jimbaran beach in Bali,[14] Losari beach in Makassar, and Muara Karang harbor in Jakarta.
In Indonesia, ikan bakar might be consumed any day throughout the year. However, in recent years, barbecuing fish and grilling corn cobs has grown to become a tradition on celebrating New Year's Eve.[15][16] Ikan bakar and jagung bakar has become a New Year's barbecue party essentials among Indonesians.[17]
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Welcome to Ikan Bakar Cianjur. Here at IBC we believe that we're more than a restaurant, we're preservers of Indonesia' Culinary Heritage.
Concoction of longan, young coconut, pineapple, avocado and raisins, topped with shaved ice, syrup & crispy astor cookie
Ikan Bakar is a popular dish in Malaysia and Indonesia, literally translated as “burned fish”, where fish or any other forms of seafood is charcoal grilled then topped with sambal and served over banana leaf.
Open food courts in Malaysia is a way of life, when we used to live there, there is no week that passed that we never dined in to one. It’s a great way to eat specially during dinners where everyone is tired and all you want to do at home is chill and relax, it is inexpensive as well and there are tons of selections. One of the ones we usually go to is Ming Tien Food Court near SS2, Asia Cafe in Subang Jaya and Jalan Alor Night Food Court in Bukit Bintang and once you are near the premises on any of these places the first smell that will welcome you is the aroma of this Ikan Bakar, that pungent sambal belachan and grilling seafood like Ikan Pari is really unforgettable.
During my first months there I totally avoid it, because the smoke alone makes you teary because of that cooking chilli essence infused in the air, but as I learn to eat hot and spicy food I started to try this dish. At first it was painful but my love of seafood prevailed over the hot chillies then bit by bit, week by week, I started to really like it and even crave for it, that is why after office hours I regularly ask my friends to dine at dinner time as the food courts mentioned above. Ikan Bakar is such a nice dish popular in Malaysia and Indonesia, literally translated as “burned fish”, where fish or any other forms of seafood is charcoal grilled then topped with sambal and served over banana leaf.
There are many variations of ikan bakar, where it differs from marinades, dipping sauces and spices, popular fish used are freshwater gourami, carp, pomfret, trevally, sting ray and red snapper. Today since red snapper is the most popular fish here in New Zealand it will be our choice of fish, its delicate white flesh is perfect for the sambal that we are preparing.
Ikan Bakar is a popular dish in Malaysia and Indonesia, literally translated as “burned fish”, where fish or any other forms of seafood is charcoal grilled then topped with sambal and served over banana leaf.
My favorite for marinate my grilled fish. The sweet savory from sweet soy sauce combine with fresh lemon flavor..hhmm...
Who doesn’t like grilled fish? If the fish is fresh, grilled fish tastes really good. It is also full of nutrition and very healthy for our diet. We have our favorite fish to grill such as gurame, red and white snapper, black pomfret, kurau, kembong, and tilapia. You can also use the fish of your choice.
Indonesian grilled fish is on a different level because we are using a generous amount of cooked spices to increase the flavor of the fish. Some people deep-fry the fish before grilling, but I don’t think the frying process is necessary and it is so much better to eat fresh grilled fish that hasn’t been cooked before.
This grilled fish is better served with hot steamed rice, fresh vegetables, and sambal (see the recipe here for Indonesian chili sauce).
You can also bake the marinated fish in the oven (lined the baking tray with banana leaves).
• 500 g gourami / gurame fish, cut the body
• 1 lime juice, take the water
• 1/2 tbsp finely pepper
• 1 block Chicken Broth
• 2 tbsp Indonesian Sweet Soy Sauce
1. Sprinkle fish with l juice then leave for 15 minutes.
2. Rub fish with grinded ingredients on the entire surface of the fish body and the interior thoroughly. Leave for 30 minutes.
3. Prepare the grill, then grill fish until golden brown.
4. Smear the fish with the mixture of sweet soy sauce and margarine, continue to grill briefly.
5. Serve while hot with cucumber, cabbage and tomatoes.
07 Juli 2018 Lagi diet gak boleh makan nasi, goreng2an, tepung2an..sungguh bewraattt 😂😂 buka2 fat secret trs cek2 deh makanan apa yg kalorinya sedikit 😀
07 Juli 2018 Lagi diet gak boleh makan nasi, goreng2an, tepung2an..sungguh bewraattt 😂😂 buka2 fat secret trs cek2 deh makanan apa yg kalorinya sedikit 😀
60 Grams Spices, Ginger, Ground
Indonesian and Malay grilled fish
Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay. Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
