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Ikan bakar grilled in banana leaf, with fresh coriander
Grilled fish in banana leaf, Indonesian style

Ikan bakar (Grilled fish in banana leaf)

Author: Flavelo
Recipes Main Courses
'Ikan Bakar' simply means 'grilled fish', but the preparation method elevates it to an art. Wrapping it in banana leaf is not just for aesthetics: the leaf protects the fish from the direct heat of the coals while it steams in its own juices with the spices. The essential oils released from the leaf lend a unique, tea-like smoky aroma to the dish that no other wrapping can mimic.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 500 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Mortar or food processor for the paste
  • Grill rack or griddle pan
  • Toothpicks or stapler for securing leaves
  • Brush for basting

Allergen Information

⚠️ Fish

Instructions

1 ✓

Score the fish (cut 3-4 deep slits into the sides), rub with salt and lemon juice.

Tip: The acidic medium helps 'open' the meat fibres and removes any distracting fishy taste.
2 ✓

Prepare the marinade: crush the garlic, ginger, spice mix, tamarind, and oil into a paste in a mortar or food processor.

Tip: The oil helps fat-soluble flavour compounds (e.g., capsaicin in chilli) to dissolve and permeate the fish.
3 ✓

Coat the fish thickly with the spice paste, ensuring it gets into the cuts and the cavity. Let stand for 20 minutes.

Tip: This short marination is enough for flavours to penetrate the upper layers (diffusion).
4 ✓

Hold the banana leaves over a flame for a few seconds or dip in hot water to soften and make pliable.

Tip: Heat weakens plant cell walls so the leaf won't snap when wrapping.
5 ✓

Wrap the fish in the leaf and secure ends with toothpicks.

Tip: The closed package creates an 'en papillote' technique: fish steams in its own juices while receiving external grill heat.
6 ✓

Grill over charcoal or in a pan for 7-8 minutes per side until the leaf blackens.

Tip: Don't panic if the leaf burns: that's the goal! Smoky aroma penetrates the fish, but meat inside stays protected.

Recipe FAQ

Where can I get banana leaves?
Asian grocers often stock them frozen. If unavailable, a combo of baking parchment and foil works, though the flavour will differ.
Which fish should I choose?
Whole sea bass, sea bream, or mackerel are best, having firm white flesh.

Ingredients

  • 800 g Whole fish (e.g. Sea bass), cleaned
  • 4 pieces Banana leaves (large pieces)
  • 4 cloves Garlic
  • 2 cm Fresh ginger
  • 2 tbsp Lemon juice
  • 2 tbsp Fish spice mix (turmeric, chilli, coriander seeds)
  • 1 tbsp Tamarind paste (or substitute with lemon juice)
  • 2 tbsp Vegetable oil
  • 2 tbsp Fresh coriander (chopped)
  • 1 pinch Salt