Ikan Bakar/Burned Fish
Prep time
Cook time
Total time
Burned fish is oh-so-tasty when prepared with the flavors of chile, ginger, garlic and Makrut lime.
Recipe type: Seafood
Cuisine: Seafood
Serves: 3-4
  • 3 whole yellowtail snapper (about 1-2 lbs each), gutted and scaled
  • 1½ c. kecap manis or other sweet soy sauce
  • 1½ c. grapeseed oil
  • 1 large Vidalia onion, diced
  • 3 hot chile peppers, sliced (I used jalapeños)
  • 2 Tb. minced ginger
  • 1 Tb. minced garlic
  • 3 Makrut lime leaves, stems removed, sliced VERY finely
  • additional grapeseed oil for the grill
  • sliced green onions or fresh herbs, for garnish
  1. Rinse and pat dry the fish; set aside.
  2. In a large 2-gallon ziplock bag, combine kecap manis, grapeseed oil, onion, peppers, ginger, garlic, lime leaves.
  3. Add the fish to the bag, ensuring that plenty of marinade gets into the cavities of each fish.
  4. Refrigerate for 30 minutes - 1 hour.
  5. Prepare your grill and ensure the grates are clean. Dip a paper towel into some grapeseed oil and wipe the grates a few times to season them.
  6. When the grill is very hot (our gas grill was about 600 degrees), place the fish on the grate and cook for 4-6 minutes (depending on thickness). When edges are charred, use a spatula to gently lift the fish and turn it. Cook the other side for about the same amount of time. When the edges are charred and you can easily slide a skewer though the thickest part of the fish, it's ready.
  7. Garnish with herbs and lime leaves.
If you don’t have kecap manis (pronounced keh-chup mah-nees), check your local Asian market. In a pinch, though, a decent substitute is regular soy sauce, with a generous amount of brown sugar mixed with a bit of molasses, so it becomes syrup-y.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/ikan-bakar-aka-burned-fish/