Six years ago, I’ve shared my Balinese Ikan Bakar recipe using a grill pan. With the invention of smart kitchen appliance like Air Fryer, you could cook almost any type of food with it. Air Fryer is essentially a small convection oven that circulates hot air at high speed (source: Wikipedia) These days, I’ve been heavily relying on my air fryer to make meals.
To maximize the usage of it, I’ve decided to put it to test by making Ikan Bakar with it. Be sure to brush the basting sauce generously onto the fish. The end result is fish that is moist in the inside with a nicely charred and crispy exterior. Cleaning up has never been easier too. I’ll definitely be making this again. If your air fryer has a smaller basket, please cook them in separate batches.
If you do not have an Air Fryer (yet), you could also grill it in the oven using the same method, at a longer time.
4 small to medium sized fish (Snapper or Tilapia, I’m using black promfret) – descaled, gutted, clean
Juice from 1 lime
2 candlenuts (buah keras)
4 shallots / ¼ red onion
3 garlic cloves
1 tbsp turmeric powder
2 to 3 tbsp vegetable oil
6 tbsp kecap manis (sweet soy sauce)
30g butter – melted
Serves 3 to 4
Use a sharp knife to make a few cuts on both sides of the fish.
Spread lime juice all over the fish to get rid of any fishy smell.
Using a mortar and pestle, pound the marinade ingredients into a paste and mix in turmeric powder and oil. Alternatively, you could use a blender.
Spread the marinade on both sides of the fish, making sure to go in between the score marks.
Cover and refrigerate for at least 1 hour.
Bring to room temperature before cooking.
Preheat your air fryer at 190°C for 3 minutes.
Place in air fryer and cook for 2 mins per side.
Brush on the basting sauce generously and cook for another 5 mins or until the skin is nicely charred and crispy.