Delicious Makassar Parape Grilled Fish Recipe 


Parape Grilled Fish Recipe is a way of processing grilled fish dishes with parape spices typical of the city of Makassar, South Sulawesi. The parape seasoning itself has a very prominent taste of sweet soy sauce and shallots.

Thus, producing a sweet, spicy, and sour taste in one dish. The way to make Parape seasoning is by coarsely pounding all the seasoning ingredients. This seasoning is perfect for you to serve with grilled fish. The texture of the soft Parape seasoning, of course, is very compatible with the fish which has a soft meat texture.


In this typical Makassar Parape Grilled Fish recipe, the main ingredient is milkfish or sponge fish in the Makassar language. Milkfish is perfect for you to process by frying, steaming, pressing, grilling, pindang, or smoked.

The taste of this fish tends to be savory, so many Indonesians like it. The texture of the milkfish meat is quite soft, but it doesn’t crumble easily when you process it. The price range of milkfish is around the middle to the upper level.


Milkfish has a large number of spines and the smell of soil and mud tends to be strong. When processing milkfish, the spines usually go through a softening process first. You can use a pressure cooker to soften the milkfish spines.

The process of softening milkfish spines aims to make it easier for you to eat them, without fear of being pricked by thorns. The price of 1 kg of fresh milkfish starts from IDR 50,000

How to Choose Good Quality Milkfish

Before practicing the typical Sulawesi Parape Grilled Fish recipe, of course, you have to buy milkfish in the market first. Here are some ways to choose bander fish to get good quality fish:  

1. Smell the Scent

Milkfish has a fairly strong mud smell, so don’t be surprised if you are near milkfish the smell of mud will immediately smell. However, what makes the difference between good quality milkfish and not is whether it has a pungent aroma or not.

Fresh milkfish usually have a less pungent aroma. The fishy smell of fish is very natural, just like fresh fish in general. It is better to avoid milkfish that have a sharp or unnatural fishy smell.                                  

2. Check the eyes  

Good quality milkfish generally have protruding eyes, the whites look clean, and the pupils are black. Do not choose milkfish that have eyes that look cloudy and do not protrude. Because these characteristics indicate milkfish has decreased in quality

3. Check the texture of the meat

If you press the milkfish meat, then the shape immediately returns to its original shape. The sign is the milkfish is still very fresh. However, if you press, the shape of the fish tends to return to its original shape for a long time. This means that the milkfish is not fresh anymore. You should not buy it, because the taste is definitely not good when you turn it into grilled fish.   

4. Pay attention to the scales

Milkfish scales that are still of good quality tend to remain tightly attached to the fish’s body and don’t come off easily. In addition, milkfish that is still fresh also has the texture of fish scales that are hard and still intact. It’s best to avoid milkfish whose scales are very easy to detach from the body of the fish, because it could be that the milkfish is almost rotting.

5. Check the gills

If the gills of milkfish are brick red and dark red, it means that the fish is still very fresh. However, you also need to be aware of the gills that contain food coloring. This makes it appear blood red.

You can tell the difference by holding the milkfish’s gills directly. If the red color sticks and is difficult to lose in the hand, it is a sign that the milkfish’s gills are using dye.

6. Choose the Big One

Large milkfish have a lot of fat and meat content. Therefore, you should choose a large milkfish rather than a small or medium one. Apart from being delicious, you won’t have to worry too much about cleaning up too many fish.      

Resep Ikan Bakar Parape


Delicious Makassar Parape Grilled Fish Recipe

Recipe by Hani
Prep Time :30 minutes
Cook Time :40 minutes
Total Time :1 hour 10 minutes
Course :Tradisional
Cuisine :Indonesia, Makassar


  • 1 milkfish
  • 1/2 lime
  • 5 red onion
  • 3 garlic
  • 2 red chilies
  • 2 hazelnuts
  • 2 cm ginger
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp pepper powder
  • 2 tbsp sweet soy sauce
  • 2 tbsp tamarind water
  • 3 tbsp cooking oil
  • 100 ml water


  • Clean the fish, cut it in half and divide. Then coat the fish with lime juice so that the fishy smell disappears.  Set aside.
  • Puree ginger, onion, garlic, red chili, and candlenut using a pestle.
  • Heat oil in a frying pan, then saute the spices until fragrant and change color.
  • Pour water, stir until smooth.
  • Add brown sugar, salt and ground pepper. Stir well.
  • Add the tamarind solution and sweet soy sauce. Stir until well blended and cooked spices also thicken.
  • Coat the milkfish with the ground spices that you have previously stir-fried until evenly distributed.
  • Heat a teflon with a little oil. Bake the milkfish until cooked.  Don’t forget to go back and forth and brush with the remaining spices.
  • Lift and serve.


Hello, I'm Hani and I enjoy collecting recipes from various social media platforms. I've tried some of them on my blog. Hopefully, they can help mothers with cooking.