Indonesian · intermediate
Ikan Bakar Jimbaran (Balinese Sweet-Spicy Glazed Fish)
Balinese coastal grilled fish fillets coated in a caramelized garlic-tamarind sweet soy glaze.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a bowl, mix sweet soy sauce, tamarind water, minced garlic, chopped chilies, ground coriander, lime juice, and 1 tablespoon of vegetable oil.
- 02
Pat fish fillets completely dry using paper towels to ensure crisp searing.
- 03
Heat remaining oil in a large non-stick skillet or grill pan over high heat.
- 04
Place fish fillets skin-side down in the pan and sear undisturbed for 4 minutes until crisp.
- 05
Flip fillets carefully, brush generously with the sweet-spicy glaze, and cook for another 3 minutes.
- 06
Flip once more for 30 seconds to allow glaze to caramelize slightly without burning, then serve immediately.
A LITTLE KITCHEN KNOW-HOW
Bakar Glazing (High-Heat Caramelization)
Basting proteins continuously with a sweet soy base over high heat to build a rich charred crust.
Notes from the kitchen
- 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.
