How To Cook Indonesian Ikan Bakar (Barbecue Fish) – Asian BBQ Series

While Barbecued or Grilled Fish is popular throughout Southeast Asia, the use of kecap manis (aka kicap manis in Malay) gives an Indonesian flavour to this recipe. This is more traditionally cooked with whole fish, where the marinade is not only basted on the fish, but also stuffed in its stomach cavity. If using fish fillets that are delicate in texture, I would suggest cooking this on the hot plate surface of your barbecue, so it’s easier to pick up and flip using a barbecue spatula.

INGREDIENTS:

1kg whole fish or fish fillets
7 Tbsps kecap manis
½ Tbsp salt
½ Tbsp chicken powder
3 Tbsps oil
2 Tbsps lemon juice
1 Tbsp tamarind extract

Spice Paste –

2 chillies
1 onion
5 cloves garlic
3 coriander roots
2cm ginger

METHOD:

  1. Combine spice paste ingredients and blend.
  2. Transfer into a saucepan with oil and saute until aromatic.
  3. Add all other seasoning ingredients and mix well.
  4. Allow to cool, then spread on fish.
  5. Marinate for 20 minutes.
  6. Grill until done, basting fish with marinade.
  7. Remove and serve.

The Ziggy barbeque used in this series was sent to me courtesy of Ziegler and Brown. For more information about this and others in the range, visit www.ZieglerAndBrown.com.au 

For your chance to win one of two Ziggy Barbeques, Follow me on Twitch at Twitch.tv/JackieMFood – I’ll be drawing the winners at random once I hit 2000 Followers. The only other requirement is that the winner will need to nominate an Australian address for delivery, or be able to pick up the prize from an Australian outlet of Barbeques Galore.

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