Ikan Bakar Cobek: Stone Mortar Grilled Fish
Fresh fish grilled and served with a bold spice paste ground in a traditional stone mortar — a Javanese coastal specialty that showcases the art of sambal-making.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 4 whole fish (snapper, mackerel, or tilapia), cleaned
- Spice paste: 15 red chilies, 10 shallots, 5 garlic cloves, 3 cm aromatic ginger, 2 tbsp palm sugar, 1 tbsp shrimp paste, juice of 2 limes, salt
- Banana leaves for wrapping
- Cooking oil
- Steam rice and fresh vegetable platter (raw vegetables) for serving
👨🍳 Instructions
- Score the fish and rub with salt and lime juice. Let marinate for 15 minutes.
- Grind all spice paste ingredients in a stone mortar (mortar) until smooth but slightly coarse.
- Grill fish over hot charcoal, basting with some of the spice paste, until cooked through and slightly charred.
- Place grilled fish on a plate. Pour the remaining fresh spice paste over the top.
- Serve immediately with steamed rice and fresh vegetables.
❓Frequently Asked Questions
What is Ikan Bakar Cobek: Stone Mortar Grilled Fish?
Fresh fish grilled and served with a bold spice paste ground in a traditional stone mortar — a Javanese coastal specialty that showcases the art of sambal-making.
Where does Ikan Bakar Cobek: Stone Mortar Grilled Fish come from?
Ikan Bakar Cobek: Stone Mortar Grilled Fish originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
What type of grill works best for Ikan Bakar Cobek: Stone Mortar Grilled Fish?
Traditional Ikan Bakar Cobek: Stone Mortar Grilled Fish is best cooked over charcoal (arang) for authentic smoky flavor. However, a gas grill or grill pan works well too. The key is maintaining medium-high heat and turning regularly for even cooking.
Is Ikan Bakar Cobek: Stone Mortar Grilled Fish difficult to make?
Ikan Bakar Cobek: Stone Mortar Grilled Fish requires moderate cooking skills. While the steps are clear, some techniques need practice.
How can I adjust the spiciness of Ikan Bakar Cobek: Stone Mortar Grilled Fish?
The spiciness can be easily adjusted by modifying the amount of chili peppers. For milder versions, reduce or omit the bird's eye chilies (cabe rawit).
How do I store leftover Ikan Bakar Cobek: Stone Mortar Grilled Fish?
Store leftover Ikan Bakar Cobek: Stone Mortar Grilled Fish in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
🍽️You Might Also Like
🗺️More from Indonesia
🥘Recipes Using Similar Ingredients
← Previous Recipe
Ayam Goreng Lengkuas: Galangal Fried Chicken
Indonesia
Next Recipe →
Sate Klatak: Elevated Yogya Iron Skewer Satay
Indonesia
Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.