Ikan Bakar: Indonesian and Malaysian Charcoal Grilled Fish

By
Connie Veneracion
Connie Veneracion
Connie Veneracion
Food writer and blogger living in the Philippines and specializing in Southeast Asian home cooking and travel.
Learn about The Spruce Eats' Editorial Process
Updated on 08/30/22
Tested by
Danielle Centoni
Danielle Centoni
Tested by Danielle Centoni
Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon. She has authored five cookbooks and contributed recipe testing to six additional cookbooks. Danielle has worked as a staff editor and writer for the Oakland Tribune and Eater Portland, among others. Danielle has been writing for The Spruce Eats since December 2018. 
Learn about The Spruce Eats' Editorial Process
Ikan Bakar: Indonesian and Malaysian Charcoal Grilled Fish

The Spruce / Maxwell Cozzi
Prep: 20 mins
Cook: 17 mins
Marinating Time: 2 hrs
Total: 2 hrs 37 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
578 Calories
26g Fat
51g Carbs
44g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 578
% Daily Value*
Total Fat 26g 33%
Saturated Fat 3g 16%
Cholesterol 88mg 29%
Sodium 856mg 37%
Total Carbohydrate 51g 18%
Dietary Fiber 7g 25%
Total Sugars 23g
Protein 44g
Vitamin C 31mg 153%
Calcium 79mg 6%
Iron 4mg 25%
Potassium 1554mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ikan bakar is charcoal-grilled fish in Indonesia and Malaysia. The fish is seasoned with a spice marinade then wrapped in banana leaves before being laid on the hot grill. The banana leaves keep the fish from sticking to the grill, keep the moisture in and give the food a distinct sweet herby aroma. While grilling gives the dish a wonderful smoky flavor, it is also possible to use a gas grill or even a stovetop grill.

Grilled skate is a common hawker food found in the street stalls of Malaysia. Look for the ikan bakar sign if you are visiting. These stalls normally serve a variety of fish for grilling but, by far, the most popular is skate.

This is a recipe from Kuala Lumpur’s famous Bellamy Road ikan bakar stalls which are cozily tucked away in a green corner behind the King’s palace.

Ikan Bakar Indonesian and Malaysian Grilled Fish/Tester Image

"This is a flavorful way to prepare a mild fish. I used halibut and appreciated how the banana leaves keep the fish moist, prevented sticking, and added a smoky grassy aroma during cooking. The belacan is strong smelling and even more so when roasted, so I toasted it on foil on my outdoor grill. I ordered it online." —Danielle Centoni

A Note From Our Recipe Tester

Ingredients

For the Marinade:

  • 1 tablespoon chili powder

  • 1 teaspoon belacan

  • 4 shallots, coarsely chopped

  • 1 large onion, coarsely chopped

  • 1 stalk lemongrass, minced (use only the bottom 3-inches)

  • 2 cloves garlic, coarsely chopped

  • 1 teaspoon minced fresh ginger, or 1/2 teaspoon ground ginger

  • 1 teaspoon minced fresh galangal

  • 1 tablespoon turmeric powder

  • 1 tablespoon cooking oil

  • 1 tablespoon freshly squeezed lime, or lemon juice

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon granulated sugar

For the Fish:

  • 2 pounds skate, grouper, or other firm fish

  • Kosher salt

  • 1/2 cup canola or other neutral oil, more for the grill

  • 4 to 6 large pieces banana leaves

  • Store-bought or homemade sambal belacan, or sambal oelek, for serving

  • 1 small shallot, or 1/2 small onion, thinly sliced

  • Lime or lemon wedges

Steps to Make It

Make the Marinade

  1. Gather the ingredients for the marinade.

    Position a rack in the center of the oven and heat to 450 F.

    Marinade ingredients

    The Spruce / Maxwell Cozzi

  2. Place chili powder in a small bowl, and add 1 or 2 tablespoons of water to make a thick paste. Set aside.

    chili paste in a bowl

    The Spruce / Maxwell Cozzi

  3. Chop the belacan into small pieces.

    Chop the belacan into small pieces

    The Spruce / Maxwell Cozzi

  4. Place the belacan slices slightly apart from each other on a piece of parchment or foil on a baking sheet.

    belacan slices on a baking sheet

    The Spruce / Maxwell Cozzi

  5. Roast for about 2 minutes or until the edges start to brown. Let it cool down before blending. Note that roasting belacan this way will leave your kitchen smoky and with a strong smell for some time. Leaving the windows and doors open will help to clear out the odors.

    belacan slices on a baking sheet

    The Spruce / Maxwell Cozzi

  6. Place chili paste, roasted belacan, shallots, onion, lemongrass, garlic, ginger, galangal, turmeric, oil, lime juice, salt, and sugar in a blender or food processor. Blend until smooth. If it is too dry, add 1 teaspoon of water at a time until the mixture becomes a smooth paste.

    paste made from chili paste, roasted belacan, and all other marinade ingredients

    The Spruce / Maxwell Cozzi

Preparing the Fish

  1. Gather the ingredients for the fish.

    fish ingredients

    The Spruce / Maxwell Cozzi

  2. Cut the fish lengthwise into 1 1/2 inch wide strips.

    cut the fish into long pieces

    The Spruce / Maxwell Cozzi

  3. Rinse and pat dry with kitchen or paper towels.

    wash and dry the fish with a paper towel

    The Spruce / Maxwell Cozzi

  4. Sprinkle each piece generously with salt making sure that they are evenly coated.

    salted fish on a plate

    The Spruce / Maxwell Cozzi

  5. Place the fish in the marinade, cover and refrigerate for at least two hours to let the marinade do its magic.

    fish and marinade in a baking dish covered with plastic wrap

    The Spruce / Maxwell Cozzi

Grilling the Fish

  1. Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Alternatively, use a wok.

    preheat the grill

    The Spruce / Maxwell Cozzi

  2. Clean and oil the grill grates.

    oil the grill

    The Spruce / Maxwell Cozzi

  3. Line the grill with two layers of banana leaves. If the banana leaves are small, cut a few pieces and layer them. Make sure the leaves are able to sit flat on the grill.

    banana leaves on a grill

    The Spruce / Maxwell Cozzi

  4. Remove the fish from the marinade (discard the marinade). Place the marinated fish side by side on the banana leaves. Drizzle 1/2 tablespoon of oil over each piece of fish. Grill the fish, turning once or twice so the filets cook evenly, 10 to 15 minutes total. Halfway through grilling, drizzle another 1/2 tablespoon of oil on each filet so the fish doesn't dry out, but gets charred and slightly crisp.

    fish cooking on a banana leaves on a grill

    The Spruce / Maxwell Cozzi

  5. The fish is cooked when the flesh separates easily. Use a fork or spoon to test.

    Ikan Bakar: Indonesian and Malaysian Charcoal Grilled Fish

    The Spruce / Maxwell Cozzi

  6. Mix together the sambal belacan and the shallot. Serve the fish on a fresh piece of banana leaf with the sambal belacan and lime wedges.