Whole fish split, brushed with a spice paste and kecap manis, and grilled over coconut husks, with sambal and rice.
What makes it ikan bakar jimbaran
A whole fish, split open.
Basted with spice paste and kecap manis as it grills.
Coconut-husk fire.
Where it comes from
Jimbaran was a fishing village on the bay south of the airport; its fish cafés on the sand, grilling the day's catch as the sun goes down, became one of Bali's best-known meals.
The fish — snapper, grouper, rabbitfish — is split, brushed with a paste of garlic, shallot, chilli and kecap manis, and grilled over coconut husk, which burns hot and smoky. Sambal matah, water spinach and rice come with it.