Main Dishes & Rice
Ikan Bakar Cianjur (Cianjur-Style Grilled Fish)
Prep
15 min
Cook
25 min
Servings
3
Level
Medium
Fresh gourami fish grilled with sweet soy sauce and Cianjur-style spices — the result is fragrant, tender fish with deeply infused flavor! It's usually served at casual floor-seating warungs (Indonesian eateries) with warm rice and stone-ground sambal for the perfect finish.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole fresh gourami fish (600-800g)
- 5 Ground spice paste: shallots
- 3 clove garlic
- 3 curly red chili peppers
- 1 inch piece turmeric
- 1 tsp coriander seeds
- 1 tsp salt
- 3 tbsp Basting mixture: sweet soy sauce (kecap manis)
- 1 tbsp tamarind water
- 2 tbsp cooking oil
- To serve: Stone-ground sambal (sambal cobek)
- Fresh raw vegetables (lalapan)
- Steamed white rice
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👩🍳 Instructions
- 1 Clean the gourami and score both sides.
- 2 Rub with lime juice and salt, then let sit for 15 minutes.
- 3 Blend the spice paste and rub it evenly over the fish, including inside the slits.
- 4 Mix together the sweet soy sauce, tamarind water, and oil for basting.
- 5 Heat up the charcoal or grill.
- 6 Grill the fish over medium heat.
- 7 Baste with the soy sauce mixture repeatedly while grilling.
- 8 Flip the fish carefully.
- 9 Grill for a total of about 15-20 minutes until cooked through.
- 10 Serve with stone-ground sambal and fresh raw vegetables.
💡 Tips
• Choose gourami that's still fresh — look for clear eyes and red gills.
• Score the fish so the seasoning soaks in and it cooks evenly.
• Grill over real charcoal for the best aroma.
• Don't flip the fish too often so it doesn't fall apart.
📊 Nutrition Facts / serving
290
Calories (kcal)
34 g
Protein
12 g
Fat
10 g
Carbs
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