March 15, 2025
Ikan Bakar Manokwari is a simple yet bold dish consisting of freshly grilled fish topped with a raw chili-lime sambal, unlike other Indonesian grilled fish, the sambal is not cooked. It's spicy, fresh, and served with warm rice. This version keeps it affordable and traditional.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients: | ||
| Whole fish (mackerel, tilapia, or milkfish) | ~700g | $3.00 |
| Garlic | 2 cloves | $0.10 |
| Salt | To taste | $0.02 |
| Lime or lemon | 1 whole | $0.20 |
| Oil (for brushing) | 1 tbsp | $0.05 |
| For the Sambal Manokwari: | ||
| Red bird's eye chili (cabai rawit merah) | 6 pcs | $0.20 |
| Shallots | 4 | $0.20 |
| Salt | A pinch | $0.02 |
| Lime juice | 1 tbsp (from ½ lime) | Included above |
| Boiled water | 2 tbsp | Free |
| Optional Side: | ||
| Steamed rice | 4 servings | $0.80 |
| Cucumber slices | 1 small cucumber | $0.20 |
Prepare the Fish: Clean and scale the fish. Make diagonal slits on both sides. Rub with crushed garlic and salt. Let sit for 10 minutes.
Make the Sambal: Finely chop the chilies and shallots. Mix with salt, lime juice, and boiled water. Set aside.
Grill the Fish: Heat grill or pan over medium heat. Brush fish with oil. Grill for 5–7 minutes per side until cooked through and skin is crispy.
Serve: Place grilled fish on a plate. Spoon sambal over the fish. Serve with steamed rice and cucumber slices on the side.
📌 Final Notes:
