Ikan Bakar

Name: Ikan Bakar
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bruneian
Ingredients: 1 whole sea bass or tilapia (about 600g), cleaned and scored; 2 tsp turmeric powder; 1 tsp salt; 2 tbsp vegetable oil; Banana leaves for wrapping; Sambal: 8 fresh red chillies, 4 shallots, 2 cloves garlic, 1 tbsp shrimp paste, juice of 2 limes, salt, sugar

Ikan Bakar (EE-kahn BAH-kar)

Grilled Fish with Sambal

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 286 kcal

Whole fish marinated in turmeric and salt, grilled over charcoal until smoky and crisp-skinned, served with a fiery sambal and fresh lime.

Nutrition & Info

Protein 35.0g

Carbs 5.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

charcoal grill or wire rack mortar and pestle banana leaves

Presentation Guide

Vessel: banana leaf

Garnishes: lime wedges, sliced chillies

Accompaniments: steamed rice, ulam (herb salad)

Ingredients

1 whole sea bass or tilapia (about 600g), cleaned and scored
2 tsp turmeric powder
1 tsp salt
2 tbsp vegetable oil
Banana leaves for wrapping
Sambal: 8 fresh red chillies, 4 shallots, 2 cloves garlic, 1 tbsp shrimp paste, juice of 2 limes, salt, sugar

Instructions

1
Rub the scored fish inside and out with turmeric, salt, and oil.
2
Wrap loosely in banana leaves and let marinate for 30 minutes.
3
Prepare sambal by pounding chillies, shallots, garlic, and shrimp paste. Mix with lime juice, salt, and sugar.
4
Grill fish over medium-hot charcoal for 7-8 minutes per side until the skin is charred and the flesh flakes easily.
5
Serve the whole grilled fish on banana leaves with sambal on the side.
6
Squeeze fresh lime over the fish just before eating.

💡

Did You Know?

Bruneian fishermen traditionally cooked their catch right on the beach over driftwood fires — the simplest and arguably most delicious way to eat fresh fish.

Chef's Notes

Equipment Tips

charcoal grill or wire rack
mortar and pestle
banana leaves

Garnishing

lime wedges, sliced chillies

Accompaniments

steamed rice, ulam (herb salad)

The Story Behind Ikan Bakar

Ikan Bakar reflects Brunei's deep connection to the sea as a maritime sultanate. For centuries, grilling fish over open flames has been the simplest way to prepare the day's catch along Brunei's coastline. The accompanying sambal varies from family to family but always features the bright heat of fresh chillies balanced with sour lime.

🕐 Traditionally enjoyed lunch, dinner 📜 Origins: Ancient coastal tradition

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