Balinese Ikan Bakar Jimbaran
Ikan Bakar Jimbaran is Bali's charcoal-grilled fish brushed with a savory chile, shallot, garlic, turmeric, tamarind, and sweet-soy glaze.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Grind shallots, garlic, chiles, turmeric, ginger, candlenuts, coriander, and salt to a paste.
- 2
Fry the paste in oil until aromatic, then stir in tamarind water and kecap manis; cool slightly.
- 3
Rub some glaze into the scored fish and marinate for 20 minutes.
- 4
Grill directly over medium-hot charcoal, turning carefully and brushing repeatedly with the remaining glaze, until charred and cooked through.
- 5
Serve immediately with lime and sambal matah.
Cook notes
Tips
Oil the grill grate well before adding the fish.
Brush on the sweet glaze in thin layers to avoid burning.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool leftovers promptly before refrigerating in an airtight container.
- Reheat gently when appropriate and keep fresh garnishes separate.
Substitutions
- Use the closest Southeast Asian aromatic available, but keep the defining seasoning profile intact.
- Adjust fresh chile quantity for heat without omitting the dish's core spices.
What to Serve With
- Steamed rice or the traditional accompaniment named in the method.
- Sambal, fresh cucumber, or lime where appropriate.
Common Mistakes
- Replacing the defining Indonesian aromatics with a generic seasoning blend.
- Overcooking the main ingredient or adding finishing garnishes too early.
Recipe FAQ
What makes Balinese Ikan Bakar Jimbaran traditional?
Balinese Ikan Bakar Jimbaran uses the defining Indonesian ingredients and technique described in this recipe rather than a generic adaptation.
Can I prepare Balinese Ikan Bakar Jimbaran ahead?
Prepare the components ahead where noted, then finish or assemble close to serving for the best texture.
How should leftovers be stored?
Cool promptly, refrigerate in an airtight container, and use within 2 days unless the recipe is a dry cracker or condiment.
Kitchen tools
Helpful Tools for This Recipe
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Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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