Method
- Blend shallots, garlic, chilies, ginger, turmeric, candlenuts and lemongrass to a fine paste with a splash of water. This is the base bumbu.
- Heat oil in a small pan and fry the bumbu for 5 minutes until the colour deepens and the oil starts to surface. Stir in kecap manis, tamarind, palm sugar and salt. Cook 2 more minutes, then cool.
- Pat the fish completely dry. Rub the cooled marinade thickly over both sides and into the slashes. Marinate at least 1 hour, ideally 4.
- Light a charcoal grill — coconut-husk charcoal in Bali, hardwood lump otherwise. When the coals are glowing red with white edges, lay the fish across.
- Grill 8 minutes per side, basting with leftover marinade. The skin should char in patches and the marinade lacquer to deep mahogany. Don't move the fish too early — if the skin sticks when lifted, give it another minute.
- Squeeze lime over the cooked fish. Serve whole on a banana leaf with steamed rice, sambal matah on the side, and a stack of lettuce leaves for wrapping pieces with rice. The Jimbaran beach version is eaten at low plastic tables looking out at the sunset over the Indian Ocean.
Common questions
Can Ikan Bakar Jimbaran be made ahead?
Ikan Bakar Jimbaran is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Ikan Bakar Jimbaran spicy?
Ikan Bakar Jimbaran as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Ikan Bakar Jimbaran vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Ikan Bakar Jimbaran to make at home?
Ikan Bakar Jimbaran sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can Ikan Bakar Jimbaran be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Ikan bakar Jimbaran refers to the cluster of beach-side warungs at Jimbaran Bay in Bali, where dozens of restaurants grill the day's fresh catch over coconut husks at sunset. The technique — marinate-then-grill — is universal across Indonesia, but the Jimbaran version is the famous one. Sambal matah is the Bali signature condiment: raw shallot, lemongrass, kaffir, chili and lime, no cooking, vivid and bracing. Eating ikan bakar at Jimbaran with sand between the toes and the sun setting over Java is the platonic Bali holiday meal.
