Charred Balinese Sea Bass (Ikan Bakar)

20 mins
  • Serves 2
  • Quick & Easy
  • Prep: 0 mins
  • Cook: 20 mins

Ikan Bakar (literally translated as roasted or burnt fish) is an Indonesian and Malaysian recipe that is the perfect match for the delicate flavours of our Coconut, Chilli & Lemongrass rice. For a vegetarian version you can replace the sea bass with tofu, cut into cubes.

Tildalicious tip: the honey catches under the grill and delivers a lovely BBQ flavour even though you’re not using fire to cook the fish in this recipe.


For the main:

  • 1 pouch Tilda Coconut, Chilli & Lemongrass rice
  • 2 x 180g sea bass fillets (with skin on)
  • 12 cherry tomatoes, cut into halves
  • 1/2 cucumber, peeled, deseeded and chopped into cubes
  • 1/2 lemon, cut into wedges

For the marinade:

  • 2 shallots
  • 1 clove garlic, peeled
  • 1/4 tsp ground ginger
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground coriander
  • 2 tsp runny honey
  • 1 tsp dark soy sauce
  • 2 tsp vegetable oil


  1. Preheat the grill to medium
  2. Make the marinade by blending together all the ingredients in a small food processor until you have a paste. You could also make this in a pestle and mortar or use a hand held blender, if you prefer
  3. Slather the fish with the marinade and place on a non-stick baking sheet
  4. Grill the fish for 5-6 minutes until cooked through and slightly charred on the outside
  5. Whilst the fish is cooking, heat the Tilda Coconut, Chilli & Lemongrass rice according to pouch instructions. Mix the tomatoes and cucumber through the hot rice
  6. Top the rice with the grilled fish and serve with a wedge of lemon

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