Ikan Bakar Asam (Indonesian Tamarind-Glazed Grilled Fish)

About This Recipe

Ikan bakar is the umbrella term for Indonesia's grilled fish, found at beachside warungs from Jakarta to Bali, usually a whole fish scored and marinated before hitting hot coals or a grill pan. This tamarind-tomato version leans into a sweet-sour glaze, basted onto the fish repeatedly as it cooks so a sticky, caramelized crust builds up over the char. The technique hinges on two things: scoring the fish deeply on both sides so the marinade penetrates and the flesh cooks evenly, and basting in stages rather than marinating once and walking away -- each basting layer adds another coat of glaze that caramelizes slightly under the heat. Tamarind provides the backbone of sourness, balanced by the natural sweetness of cooked-down tomato and a touch of palm sugar. Served with plain rice, a wedge of lime, and raw sliced cucumber to cool the palate, ikan bakar asam is coastal Indonesian home and street cooking -- simple ingredients, but real technique in the grilling and basting that makes the difference between good and forgettable fish.

Ingredients

Serves 2

• 1 wholewhite fish (about 600g)(such as tilapia or snapper, scaled and cleaned)
• 3 tbsptamarind pulp(soaked in warm water, strained)
• 2tomatoes(chopped)
• 4shallots
• 3 clovesgarlic
• 2red chilies
• 1 tbsppalm sugar
• 2 tbspoil
• 1 tspsalt
• 1lime(for serving)
• 0.5cucumber(sliced, for serving)

Instructions

1. 1

   Score the fish

   Cut 3-4 diagonal slashes on each side of the fish so the marinade can penetrate and it cooks evenly.

2. 2

   Make the glaze

   Blend shallots, garlic, and chilies into a paste, then fry in oil until fragrant, about 3 minutes.

3. 3

   Build the sauce

   Add chopped tomatoes and cook until broken down, 5 minutes. Stir in tamarind water, palm sugar, and salt, simmer until thick and glossy, 5-6 minutes.

4. 4

   Marinate

   Rub half the sauce over and inside the fish, let sit at room temperature 15 minutes while the grill heats.

5. 5

   Grill in stages

   Grill over medium-high heat, basting with remaining sauce every few minutes, 6-8 minutes per side until charred and cooked through.

6. 6

   Rest and serve

   Let rest 3 minutes, then serve with rice, lime wedges, and sliced cucumber.

Variations

• •

  Use fish fillets instead of whole fish and reduce grilling time to 4-5 minutes per side.

• •

  Add a spoonful of sambal to the glaze for extra heat.

• •

  Wrap the fish in banana leaf before grilling for a smokier, more traditional result.

Storage

Best eaten the day it's made. Leftover fish keeps refrigerated for 1 day; reheat gently covered to avoid drying it out.

Frequently Asked Questions