Editorial sample recipeIndonesianintermediatehalaldairy-free

Ikan Bakar Jimbaran (Balinese Sweet-Spicy Glazed Fish)

Name: Ikan Bakar Jimbaran (Balinese Sweet-Spicy Glazed Fish)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 pcs white fish fillets, 150g each, red snapper or sea bass; 2 tbsp vegetable oil; 4 tbsp sweet soy sauce (kecap manis); 1 tbsp tamarind paste, mixed with 1 tbsp warm water; 4 cloves garlic, finely minced; 2 pcs red chilies, deseeded and finely chopped; 1 tsp ground coriander; 1 tbsp lime juice

Balinese coastal grilled fish fillets coated in a caramelized garlic-tamarind sweet soy glaze.

Prep: 15 min
Cook: 12 min
Total: 27 min

AI-generated illustration of Ikan Bakar Jimbaran (Balinese Sweet-Spicy Glazed Fish)

AI illustration

Technique to learn

Bakar Glazing (High-Heat Caramelization)

Basting proteins continuously with a sweet soy base over high heat to build a rich charred crust.

Instructions

Step 1: In a bowl, mix sweet soy sauce, tamarind water, minced garlic, chopped chilies, ground coriander, lime juice, and 1 tablespoon of vegetable oil.

Step 2: Pat fish fillets completely dry using paper towels to ensure crisp searing.

Step 3: Heat remaining oil in a large non-stick skillet or grill pan over high heat.

Step 4: Place fish fillets skin-side down in the pan and sear undisturbed for 4 minutes until crisp.

Step 5: Flip fillets carefully, brush generously with the sweet-spicy glaze, and cook for another 3 minutes.

Step 6: Flip once more for 30 seconds to allow glaze to caramelize slightly without burning, then serve immediately.

Cooking tips

Make sure your grill pan is smoking hot before adding the fish to prevent sticking.
Do not move fish fillets during the first 4 minutes of cooking so a crisp crust forms naturally.
Original home-cooking adaptation inspired by Indonesian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in