English (International) 
Try ikan gurame bakar pedas manis, grilled gourami fish coated in a sweet, spicy, and smoky marinade, cooked over banana leaf for an irresistible aroma. A true Indonesian seafood favorite!
About the Dish
Ikan gurame bakar pedas manis is the kind of dish that turns a simple meal into something memorable. This grilled gourami fish dish brings together the naturally rich, savory taste of gurame with a bold marinade that balances sweetness and spice in perfect harmony.
What makes gurame particularly well-suited to this dish is its thick, tender flesh, which holds up beautifully to marinating and grilling without drying out or falling apart. The fish is scored along its body so the spice paste can penetrate deep into the meat, ensuring every bite is packed with flavor, not just the surface. Grilling the fish over banana leaf adds another layer of magic. The leaf releases a subtle, earthy fragrance as it heats, while also helping to keep the fish moist throughout the cooking process. Best enjoyed warm, straight off the grill, ikan gurame bakar pedas manis is a true celebration of Indonesian home-style seafood cooking.
Key Ingredients and Their Role
- Gurame (giant gourami fish) is the star of the dish, prized for its thick, tender flesh and naturally rich flavor. Scoring the fish before marinating allows the spice paste to seep deep into the meat, ensuring the seasoning isn’t just on the surface but infused throughout.
- Sweet soy sauce (kecap manis) is what gives this dish its signature sweetness and beautiful caramelized finish. Mixed into the spice paste before grilling, it coats the fish in a glossy glaze that turns deliciously sticky and slightly charred as it cooks.
- Banana leaf plays a quiet but essential role in this dish. Used as a grilling base, it imparts a subtle smoky, earthy aroma to the fish while also helping retain moisture, preventing the delicate flesh from drying out over direct heat.
Ingredients
Main:
- 1–2 large gurame (giant gourami) fish, about 500g each, cleaned, scored, and washed
- 1 lime (to rub on the fish to remove fishy smell)
- 5–6 tbsp sweet soy sauce (kecap manis), or to taste
- 1 tbsp tamarind water
- Salt, to taste
- Seasoning powder, to taste
- Cooking oil, as needed (for sautéing the spice paste)
Spice paste (bumbu halus):
- 10 shallots
- 7 garlic cloves
- 1 knob ginger
- 1 knob turmeric (lightly charred, optional, to remove earthy smell)
- 2 tbsp coriander seeds
- 3 candlenuts
- 1 stalk lemongrass, white part only, thinly sliced
- 10 curly red chilies
- Bird’s eye chilies, to taste (adjust to desired spice level)
Instructions
- Wash the cleaned gurame fish. Rub with lime juice and a little salt, let it sit for 10–15 minutes, then rinse and drain. Score both sides of the fish fairly deep so the marinade can reach all the way to the bone.
- Blend the shallots, garlic, ginger, charred turmeric, coriander, candlenuts, lemongrass, curly red chilies, and bird’s eye chilies until completely smooth.
- Heat a little oil in a pan. Sauté the spice paste over medium heat until fully cooked, fragrant, and slightly dry.
- Add the sweet soy sauce, tamarind water, salt, and seasoning powder to the sautéed paste. Mix well, taste and adjust the sweet-savory balance, then remove from heat and let it cool slightly.
- Coat the entire surface of the fish with the marinade, including the belly cavity and the scored sections. Marinate for about 30–45 minutes in the refrigerator to let the flavors fully absorb.
- Clean the banana leaves and cut them to fit your grill pan or flat skillet.
- Heat the grill pan or skillet, brush with a little oil, then place the banana leaf on top as a grilling base.
- Arrange the fish on the banana leaf. Grill over low-medium heat for about 7–10 minutes (depending on size) so the inside cooks through slowly without burning the skin too quickly.
- Carefully flip the fish and generously brush the top side with the remaining marinade. Grill the other side for another 7–10 minutes until evenly cooked and fragrant.
- Remove the fish once the flesh feels firm and cooked through, the skin has turned golden brown, and the sweet soy glaze has caramelized nicely. Ready to serve.
Serving Suggestion
Ikan gurame bakar pedas manis is best served hot with steamed white rice, fresh raw vegetables (lalapan), and a side of sambal for extra heat. A squeeze of fresh lime over the fish right before eating brightens up the smoky, sweet-spicy flavors beautifully.
Savor the Flavor, Then Learn the Language
Dishes like ikan gurame bakar pedas manis show how Indonesian cooking transforms simple ingredients into something truly special through patience, spice, and technique. If exploring Indonesian cuisine has sparked your interest in the language and culture behind it, BASANTARA is here to help you take that next step. We offer Bahasa Indonesia courses designed specifically for foreign speakers, at every level of learning. Reach us via WhatsApp at +62 852 1396 8601 or visit basantara.net to start your journey today.
