Dive into the rich and vibrant flavors of Indonesia with Ikan Bakar Kecap, a traditional grilled fish dish marinated in a delectable sweet soy sauce mixture. This recipe features gurame fish, known for its firm texture and mild flavor, making it a perfect canvas for the savory-sweet marinade. Whether you’re a novice cook or a seasoned culinary enthusiast, this step-by-step guide will help you create a memorable meal to enjoy with family and friends.
Table of Contents
- Introduction
- Preparation Time
- Equipment Needed
- Tags
- Serving Size
- Difficulty Level
- Allergen Information
- Dietary Preference
- Course
- Cuisine
- Ingredients
- Instructions
- Preparation Tips
- Nutritional Information
- Tips and Tricks
- Add-ons
- Side Dishes
- Improvements
- Save and Store
- FAQ
- Conclusion
- References
Preparation Time
- Total Time: 1 hour 30 minutes
- Preparation: 30 minutes
- Cooking: 1 hour
Equipment Needed
- Large frying pan or Teflon pan
- Grill or additional frying pan for grilling
- Mixing bowls
- Blender or mortar and pestle
- Measuring spoons and cups
- Spatula or cooking tongs
- Cutting board and knife
- Serving platter
Tags
- Indonesian Cuisine
- Grilled Fish
- Seafood Recipes
- Main Course
- Sweet and Savory
- Family Meals
- Gluten-Free
- Halal
Serving Size
- Servings: 4
Difficulty Level
- Level: Intermediate
Allergen Information
- Contains: Fish, nuts (candlenuts)
- May Contain: Soy (in Kecap Bango and seasoning packets)
Dietary Preference
- Dietary Options: Gluten-Free (ensure seasoning packets are gluten-free), Halal, Pescatarian
Course
- Course: Main Course
Cuisine
- Cuisine: Indonesian
Ingredients
For the Fish and Marinade
| Ingredient | Quantity |
|---|---|
| Gurame fish | 1 whole (800g) |
| Shallots (bawang merah) | 15 pieces |
| Garlic (bawang putih) | 8 cloves |
| Roasted candlenuts (kemiri) | 6 pieces |
| Royco chicken seasoning | 1 sachet |
| Ladaku seasoning | 1 sachet |
| Ground coriander (ketumbar) | ½ sachet |
| Palm sugar (gula jawa) | 4 tablespoons |
| Salt (garam) | 1.5 teaspoons |
| Kecap Bango (sweet soy sauce) | 4-6 tablespoons |
| Butter (mentega) | To taste |
| Water | As needed |
| Lettuce | To serve |
Optional for Enhanced Flavor
- Lime or lemon slices for garnish
- Fresh chili slices for a spicy kick
Instructions
1. Prepare the Fish
Begin by thoroughly cleaning the gurame fish. Ensure all scales and entrails are removed for a pristine presentation and optimal flavor. To facilitate even cooking and easier handling, consider cutting the fish into four equal pieces, especially if your frying pan is smaller in size.
2. Fry the Fish
Heat a moderate amount of oil in your Teflon pan over medium heat. Gently place the fish pieces into the pan and fry until they develop a light golden color. The goal is to lightly cook the fish without drying it out, which adds depth to the overall flavor while maintaining tenderness. If pressed for time, some local markets, such as Superindo, offer frying services that can save you a step.
3. Make the Marinade
While the fish is frying, prepare the marinade. In a blender or using a mortar and pestle, grind the shallots, garlic, and roasted candlenuts into a smooth paste. In a separate pan, heat 2-3 tablespoons of oil over medium heat and add the ground mixture. Sauté until the aroma becomes fragrant, indicating that the spices are releasing their flavors.
Next, add the palm sugar, salt, Royco chicken seasoning, Ladaku seasoning, and ground coriander to the pan. Stir well to ensure all ingredients are thoroughly combined and allow them to meld together beautifully.
4. Add Liquid
Gradually pour in about 100ml of water into the spice mixture, stirring continuously to create a cohesive and flavorful sauce. Once the mixture is well combined, incorporate the Kecap Bango, stirring until the marinade evenly coats the fish pieces.
5. Coat the Fish
Carefully dip the lightly fried fish pieces into the prepared marinade, ensuring each piece is generously coated. Allow the fish to sit for a few minutes to absorb the rich flavors of the marinade.
6. Grill the Fish
Preheat your Teflon pan over low heat and melt 2 tablespoons of butter as a substitute for oil to enhance the dish’s flavor profile. Once the butter has melted, place the marinated fish pieces in the pan. Grill gently, turning occasionally to ensure even browning and caramelization, for approximately 10-15 minutes until the fish achieves a beautifully browned and caramelized exterior.
7. Repeat the Process
After grilling the first batch of fish, clean the Teflon pan to remove any residual marinade. Repeat the grilling process with an additional 2 tablespoons of butter for the remaining fish pieces, ensuring each piece receives an even and consistent grilling treatment.
8. Serve
Once all the fish has been grilled to perfection, arrange them on a serving platter alongside fresh lettuce. The crispness of the lettuce provides a refreshing contrast to the savory-sweet richness of the fish, making for a balanced and delightful meal.
Preparation Tips
- Choosing the Fish: Gurame fish, also known as silver carp, is preferred for its firm texture and ability to absorb marinades well. If unavailable, alternatives like tilapia or snapper can be used.
- Marinade Consistency: Ensure the marinade is neither too thick nor too watery. Adjust the water quantity as needed to achieve a sauce-like consistency that evenly coats the fish.
- Frying Technique: Fry the fish gently to prevent breaking apart. A light coating of oil helps in achieving a golden color without making the fish greasy.
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 300 kcal |
| Protein | 25g |
| Carbohydrates | 18g |
| Fats | 15g |
| Sodium | 400mg |
| Dietary Fiber | 2g |
| Sugars | 10g |
| Cholesterol | 60mg |
| Vitamin A | 15% DV |
| Vitamin C | 10% DV |
| Calcium | 5% DV |
| Iron | 8% DV |
*DV = Daily Value based on a 2,000-calorie diet.
Tips and Tricks
- Even Cooking: Ensure that the fish pieces are of uniform size to promote even cooking and consistent flavor absorption.
- Marinating Time: For enhanced flavor, allow the fish to marinate for at least 30 minutes before grilling. This can be done by refrigerating the coated fish for up to 2 hours.
- Heat Control: Maintain a low to medium heat during grilling to prevent the marinade from burning while allowing the fish to caramelize beautifully.
- Basting: Occasionally baste the fish with the remaining marinade during grilling to intensify the flavors and keep the fish moist.
Add-ons
- Spicy Sambal: Add a side of spicy sambal to introduce a fiery kick that complements the sweet soy sauce.
- Lime Wedges: Serve with lime or lemon wedges to add a zesty brightness that balances the rich flavors.
- Fresh Herbs: Garnish with fresh cilantro or parsley for an added layer of freshness and color.
Side Dishes
- Steamed Rice: A staple in Indonesian cuisine, steamed white rice perfectly absorbs the flavorful sauce from the grilled fish.
- Vegetable Stir-Fry: Complement the meal with a side of stir-fried vegetables like bok choy, carrots, and bell peppers.
- Sambal Goreng: A spicy fried sambal that adds depth and heat to the meal.
- Gado-Gado Salad: A traditional Indonesian salad featuring blanched vegetables and a rich peanut sauce.
Improvements
- Herbal Infusion: Incorporate fresh herbs such as lemongrass or kaffir lime leaves into the marinade for an aromatic twist.
- Grilling Method: For an authentic smoky flavor, consider grilling the fish over an open flame or using a charcoal grill instead of a stovetop.
- Marinade Variations: Experiment with adding ingredients like ginger or tamarind paste to the marinade for a unique flavor profile.
Save and Store
- Refrigeration: Store any leftover Ikan Bakar Kecap in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the fish’s moisture and flavor.
- Freezing: While best enjoyed fresh, the dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Marinade Storage: Any unused marinade can be stored separately in the refrigerator for up to 1 week and used as a dipping sauce or for future grilling sessions.
FAQ
1. Can I use a different type of fish for this recipe?
Absolutely! While gurame fish is traditional, you can substitute it with tilapia, snapper, or any firm white fish that holds up well to grilling and marinating.
2. Is it necessary to fry the fish before grilling?
Frying the fish before grilling adds a layer of flavor and helps the fish hold together better during the grilling process. However, if you prefer, you can skip the frying step and proceed directly to marinating and grilling.
3. How spicy is this dish?
The traditional Ikan Bakar Kecap is not inherently spicy, focusing more on sweet and savory flavors. However, you can adjust the heat by adding fresh chilies or a spicy sambal on the side according to your preference.
4. Can I make the marinade ahead of time?
Yes, preparing the marinade in advance can enhance the flavors. You can store the prepared marinade in the refrigerator for up to 2 days before using it to marinate the fish.
5. What can I serve with Ikan Bakar Kecap?
This dish pairs well with steamed white rice, vegetable stir-fries, spicy sambals, and fresh salads like gado-gado to create a balanced and satisfying meal.
Conclusion
Ikan Bakar Kecap is a quintessential Indonesian dish that brings together the rich, sweet flavors of kecap manis with the delicate texture of grilled fish. This recipe is not only a celebration of traditional Indonesian cuisine but also a versatile dish that can be customized to suit various tastes and preferences. Whether you’re hosting a family dinner or seeking to explore new culinary horizons, this grilled sweet soy sauce fish is sure to impress and delight your palate. Embrace the flavors of Indonesia and enjoy a hearty, flavorful meal that resonates with tradition and warmth.
References
- Traditional Indonesian Cuisine: An Overview – Culinary Heritage of Indonesia
- Understanding Kecap Manis and Its Role in Indonesian Cooking – Food Culture Journal
- The Art of Grilling Fish: Techniques and Tips – International Culinary Review
Enjoy crafting this delightful Indonesian classic and savor every bite of your homemade Ikan Bakar Kecap!
