Ikan Bakar Jimbaran (Balinese Grilled Fish with Three Sambals)

• •2 piece Whole Fish (Red or White Snapper, or Mackerel) (approx. 500-700g each, scaled, gutted, cleaned, head and tail on)
• •2 piece Lime (1 for fish prep, 1 for serving)
• •1 tsp Salt (or to taste)
• •2 tbsp Coconut Oil (for basting sauce)
• •1 cup Kecap Manis (Sweet Soy Sauce) (for basting sauce)
• •4 cloves Garlic (minced, for basting sauce)
• •3 piece Bird's Eye Chiles (crushed or finely minced, for basting sauce (adjust to heat preference))
• •1 piece Lemongrass Stalk (thick) (optional, for traditional basting brush)
• •1 cup Shallots (thinly sliced, for Sambal Matah)
• •2 stalks Lemongrass (white part only, very thinly sliced, for Sambal Matah)
• •5 piece Bird's Eye Chiles (thinly sliced, for Sambal Matah (adjust to heat preference))
• •3 piece Kaffir Lime Leaves (thinly sliced, spine removed, for Sambal Matah)
• •1 tsp Terasi (Shrimp Paste) (toasted, for Sambal Matah)
• •3 tbsp Coconut Oil (heated, for Sambal Matah)
• •1 tbsp Lime Juice (freshly squeezed, for Sambal Matah)
• •1 tsp Salt (or to taste, for Sambal Matah)
• •1 cup Kecap Manis (for Sambal Kecap)
• •2 piece Shallots (thinly sliced, for Sambal Kecap)
• •3 piece Bird's Eye Chiles (thinly sliced, for Sambal Kecap (adjust to heat preference))
• •1 piece Tomato (small, diced, for Sambal Kecap)
• •1 tbsp Lime Juice (freshly squeezed, for Sambal Kecap)
• •3 piece Large Red Chiles (stems removed, for Sambal Plecing)
• •3 piece Bird's Eye Chiles (stems removed, for Sambal Plecing (adjust to heat preference))
• •1 tsp Terasi (Shrimp Paste) (toasted, for Sambal Plecing)
• •1 piece Tomato (small, for Sambal Plecing)
• •2 cloves Garlic (for Sambal Plecing)
• •1 tbsp Kaffir Lime Juice (or regular lime juice, for Sambal Plecing)
• •1 tsp Salt (or to taste, for Sambal Plecing)
• •1 tsp Sugar (or to taste, for Sambal Plecing)
• •2 tbsp Cooking Oil (for frying Sambal Plecing)
• •4 cup Steamed White Rice (for serving)
• •1 piece Cucumber (fresh, sliced, for serving)
• •1 bunch Kangkung (Water Spinach) (blanched, for serving with plecing sauce (optional))

Instructions

1. 1

   Prepare the Fish: Ensure fish is scaled, gutted, and cleaned. Pat dry thoroughly with paper towels. Using a sharp knife, make 3 deep diagonal slashes on each side of the fish, reaching close to the bone. Lightly rub the fish all over with salt and squeeze about half a lime over it, ensuring some juice gets into the slashes. Set aside.

2. 2

   Prepare the Jimbaran Basting Sauce: In a small bowl, whisk together the kecap manis, 2 tbsp coconut oil, minced garlic, crushed bird's eye chiles, and a pinch of salt. Set aside. If using a lemongrass stalk for a traditional brush, bruise one end with a mallet or knife handle to fray it into bristles.

3. 3

   Prepare Sambal Matah: In a small bowl, combine the thinly sliced shallots, lemongrass, bird's eye chiles, kaffir lime leaves, toasted terasi, lime juice, and salt. Heat 3 tbsp coconut oil until smoking hot, then carefully pour it over the sambal ingredients. Mix well and set aside.

4. 4

   Prepare Sambal Kecap: In another small bowl, combine the kecap manis, sliced shallots, sliced bird's eye chiles, diced tomato, and a squeeze of fresh lime juice. Stir well and set aside.

5. 5

   Prepare Sambal Plecing: Roughly chop the large red chiles, bird's eye chiles, tomato, and garlic. In a mortar and pestle or food processor, grind these ingredients with the toasted terasi, salt, and sugar into a coarse paste. Heat 2 tbsp cooking oil in a small pan over medium heat. Add the sambal paste and fry for 5-7 minutes, stirring constantly, until fragrant and the oil separates. Remove from heat, stir in the kaffir lime (or regular lime) juice, and set aside.

6. 6

   Preheat Grill: Prepare your grill for medium-high heat. If using charcoal, aim for evenly glowing coals. Ensure your grill grates are clean and well-oiled to prevent sticking.

7. 7

   Grill the Fish: Place the prepared fish on the hot, oiled grill. Grill for 8-10 minutes per side. After the first 5 minutes on one side, begin basting liberally with the Jimbaran sauce using a pastry brush (or the bruised lemongrass stalk). Turn the fish carefully, only once or twice, to avoid breaking the skin. Baste frequently on both sides as it cooks, allowing the sauce to caramelize and form a sticky glaze. The fish is done when the flesh in the scored slashes is opaque and flakes easily. Total grilling time will be 15-20 minutes, depending on fish thickness and heat.

8. 8

   Serve: Transfer the grilled fish to a large banana leaf-lined platter. Serve immediately with small bowls or stone mortars of Sambal Matah, Sambal Kecap, and Sambal Plecing. Garnish with fresh lime wedges, steamed white rice, sliced cucumber, and blanched kangkung if desired.

Chef's Tips

• 💡Using a whole fish with the head and bones on is crucial for Ikan Bakar. The bones help conduct heat evenly, keeping the flesh moist and adding depth of flavor, while the head prevents the thinner front part of the fish from drying out.
• 💡To prevent fish from sticking to the grill, ensure your grates are extremely clean and generously oiled before placing the fish. Let the fish sear undisturbed for several minutes to form a crust before attempting to flip it. A well-caramelized glaze will also help release the fish.
• 💡For an authentic basting brush, take a thick stalk of lemongrass and bruise one end with a meat mallet or the back of a knife. The frayed fibers will create a natural, aromatic brush that imparts subtle flavor as you baste.