Charred Balinese Sea Bass (Ikan Bakar)

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.

  • Cook Time20 min
  • YieldServes 2


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

Cooking Instructions


Preheat the grill to medium.


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.


Slather the fish with the marinade and place on a non-stick baking sheet.


Grill the fish for 5-6 minutes until cooked through and slightly charred on the outside.


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.


Top the rice with the grilled fish and serve with a wedge of lemon.

This recipe is courtesy of Tilda Rice.

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