Ikan Bakar Jimbaran (Balinese Sweet-Soy, Tamarind & Shallot Grilled Snapper) – Authentic Indonesia Recipe
Inspired by Jimbaran Bay’s beachside grills in Bali, served with zesty raw lemongrass-lime sambal matah.
- Country of Origin
- 🇮🇩 Indonesia (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Red snapper or sea bass fillets, Sautéed water spinach (kangkung), Sambal matah (raw lemongrass-shallot relish), Kecap manis, Tamarind
Ingredients for Ikan Bakar Jimbaran (Balinese Sweet-Soy, Tamarind & Shallot Grilled Snapper) (4 Servings)
- 1.25 lbs (or 2.5 cups) red snapper or sea bass fillets, prepped into bite-sized pieces
- 1.5 cups sautéed water spinach (kangkung), washed and trimmed
- 1 cup sambal matah (raw lemongrass-shallot relish)
- 1 medium onion and 3 cloves garlic, finely minced with kecap manis
- 1.5 tbsp traditional Indonesia seasoning (tamarind, coriander seeds, turmeric, garlic, shallots)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together kecap manis, tamarind, coriander seeds, turmeric, garlic, shallots, cooking oil, and sea salt in a bowl to form a fragrant Indonesia marinade.
- Coat red snapper or sea bass fillets and sautéed water spinach (kangkung) thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear red snapper or sea bass fillets and sautéed water spinach (kangkung) for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with sambal matah (raw lemongrass-shallot relish), and serve immediately.