How to Make Bumbu Ikan Bakar: Indonesian Grilled Fish Marinade

Imagine sinking your teeth into a perfectly grilled fish, its smoky aroma filling your senses, the flesh flaky and tender, all coated in a rich, savory, and slightly spicy bumbu ikan bakar. This Indonesian grilled fish marinade is a true culinary delight, and today, I’m going to show you just how easy it is to recreate this magic in your own kitchen.

Bumbu ikan bakar, literally translating to “grilled fish spice paste” in Indonesian, is a flavor-packed marinade that elevates grilled fish to new heights. It’s a symphony of flavors, blending the aromatic warmth of turmeric and galangal with the pungent notes of ginger and chilies, all rounded off with the salty sweetness of kecap manis. This unique combination of flavors is what gives Indonesian grilled fish its characteristic taste and aroma, making it a staple dish in many households and warungs (small eateries) across the archipelago.

Gathering Your Ingredients: A Trip to the Asian Market

For this recipe, you’ll need a few key ingredients that are commonly found in Southeast Asian cuisine. Don’t worry if some of them are new to you – a quick trip to your local Asian market or online store should do the trick!

Main Ingredients:

• 1 whole fish (such as red snapper, sea bass, or tilapia), cleaned and scaled
• 2 tablespoons vegetable oil

Spice Paste (Bumbu):

• 5 shallots, roughly chopped
• 3 cloves garlic
• 2 inch piece galangal, peeled and sliced
• 1 inch piece ginger, peeled and sliced
• 1 teaspoon turmeric powder
• 2-3 red chilies, seeded and chopped (adjust to your spice preference)
• 1 tablespoon shrimp paste (terasi)
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoon tamarind pulp, dissolved in 1/4 cup warm water
• Salt and pepper to taste

Optional Garnishes:

• Freshly sliced cucumbers
• Tomato wedges
• Fried shallots
• Lime wedges

A tip from Chef Budi: “When choosing your fish, look for ones that are fresh and firm to the touch. This will ensure your grilled fish turns out perfectly moist and flaky.”

Tools of the Trade: Simple Equipment You’ll Need

You won’t need any fancy equipment for this recipe. Just a few basic kitchen tools will suffice:

• Blender or food processor
• Grill pan or outdoor grill
• Small bowl
• Basting brush

The Art of Making Bumbu Ikan Bakar: A Step-by-Step Guide

1. Creating the Spice Paste: In your blender or food processor, combine all the spice paste ingredients and blend until a smooth paste is formed. You might need to add a tablespoon or two of water to help it blend smoothly.
2. Marinating the Fish: Score the fish on both sides to allow the marinade to penetrate deeper. Rub the spice paste all over the fish, ensuring it gets into the scored parts. Cover and marinate for at least 30 minutes, or preferably overnight in the refrigerator for a more intense flavor.
3. Grilling Time: Preheat your grill pan or outdoor grill over medium heat. Lightly oil the grill grates to prevent sticking.
4. Grilling the Fish: Place the marinated fish on the hot grill and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Baste the fish with any remaining marinade during grilling for added flavor.
5. Serving and Savoring: Once cooked, carefully transfer the grilled fish to a serving platter. Garnish with freshly sliced cucumbers, tomato wedges, fried shallots, and lime wedges for a refreshing touch. Serve immediately with steamed rice and your favorite Indonesian sambal for an authentic taste of Indonesia.

Indonesian Grilled Fish Platter

Tips and Tricks for Bumbu Ikan Bakar Perfection:

• Adjust the spice level to your liking: For those who prefer a milder flavor, remove the seeds from the chilies before blending. If you’re a heat enthusiast, add more chilies or use a spicier variety.
• No shrimp paste? No problem!: If you don’t have shrimp paste on hand, you can substitute it with a teaspoon of fish sauce for a similar umami flavor.
• Short on time?: While marinating overnight is ideal, you can still achieve great results with a 30-minute marination.
• Don’t overcook the fish: Grilled fish is best cooked over medium heat to ensure it’s cooked through without drying out. Keep a close eye on it while grilling and adjust the heat as needed.

Expert Insight from Chef Melati: “For a smokier flavor, wrap the fish in banana leaves before grilling. This traditional technique not only infuses the fish with a wonderful aroma but also helps to keep it moist and tender.”

Grilling Fish on Banana Leaf

Bumbu Ikan Bakar: Beyond Grilled Fish

This versatile marinade isn’t just limited to fish. You can use it to marinate other types of seafood like prawns, squid, and even chicken.

Looking for more Indonesian-inspired recipes? Check out our guide on How to Make Bumbu Bakar – a versatile spice paste that can be used for grilling various proteins.

Ready to Fire Up the Grill?

Making your own bumbu ikan bakar at home is easier than you think. With just a handful of fresh ingredients and a few simple steps, you can transport your taste buds to the bustling streets of Indonesia. So, gather your ingredients, fire up the grill, and get ready to impress your family and friends with this flavorful and aromatic Indonesian grilled fish. Don’t forget to share your culinary creations and grilling adventures with us in the comments below!