COPPER🇹🇱 Timor-Leste
Ikan bakar recipe
Grilled fish with a smoky, spicy kick!
Ingredients
- 1 whole fish
- 2 limes
- 4 garlic
- 1 tbsp ginger
- 1 tbsp chili powder
- 1 tsp salt
- 2 tbsp oil
How to make Ikan bakar
- Clean and gut the whole fish thoroughly, ensuring all innards are removed and the scales are cleaned.
- Score the sides of the fish with deep cuts to help absorb the marinade.
- In a bowl, mix the juice of 1 lime, 3 minced garlic cloves, 1 cm grated ginger, 2 tablespoons of chili powder, and 1 teaspoon of salt.
- Stir in 2 tablespoons of oil to create a marinade for the fish.
- Rub the marinade generously over the fish, ensuring both the inside and outside are well coated.
- Cover the fish and let it marinate for at least 15 minutes to develop flavor.
- Preheat the grill to high heat, ensuring it’s hot and ready for cooking.
- Place the fish on the heated grill, cooking for 6-8 minutes on each side until fully cooked and flaky.
- Check for doneness by ensuring the flesh flakes easily with a fork before removing from the grill.
- Serve the grilled fish hot, garnished with lime wedges for squeezing on top.
What is Ikan bakar?
Ikan bakar is a traditional dish from Timor-Leste, grilled, and takes about 30 minutes from start to finish. The recipe below uses 7 ingredients and is written out step by step.
How long does Ikan bakar take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 3 dishes built on whole fish. The method runs to 10 steps, the longest being 15 minutes.
Any tips for making Ikan bakar?
Marinating the fish brings out the smoky and spicy flavors.
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