Ikan Bakar馬來西亞烤魚

Name: Ikan Bakar
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 500g whole fish (e.g., mackerel, snapper, seabream), cleaned and scored; 2 tbsp cooking oil; 100g shallots; 5 cloves garlic; 1 inch fresh ginger; 1 inch fresh galangal; 3 red chilies; 5 bird's eye chilies; 2 stalks lemongrass (white part only); 1 tbsp toasted belacan (shrimp paste); 2 kaffir lime leaves, finely sliced; 2 tbsp tamarind paste, mixed with 4 tbsp warm water and strained; 1 tbsp brown sugar; 1 tsp salt; 1/2 tsp ground turmeric; Banana leaves (optional, as needed, for grilling)

Grilled fish marinated in a spicy, aromatic paste, often served with a sweet and tangy sambal. This Malaysian classic is known for its smoky flavor and fragrant spices.

45 min
2 servings
Level 2
Malaysian
Fish

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01Ingredients

500g whole fish (e.g., mackerel, snapper, seabream), cleaned and scored
2 tbsp cooking oil
100g shallots
5 cloves garlic
1 inch fresh ginger
1 inch fresh galangal
3 red chilies
5 bird's eye chilies
2 stalks lemongrass (white part only)
1 tbsp toasted belacan (shrimp paste)
2 kaffir lime leaves, finely sliced
2 tbsp tamarind paste, mixed with 4 tbsp warm water and strained
1 tbsp brown sugar
1 tsp salt
1/2 tsp ground turmeric
Banana leaves (optional, as needed, for grilling)

Nutrition (per serving)385kcal

Protein42.5g
Carbs8.2g
Fat19.3g

Fiber 1.2 gSodium 1240 mg

02Steps

Prepare Spice Paste: Blend shallots, garlic, ginger, galangal, red chilies, bird's eye chilies, lemongrass, and toasted belacan into a smooth paste.
Sauté Spice Paste: Heat cooking oil in a pan. Add the blended spice paste and kaffir lime leaves. Sauté over medium heat until fragrant and oil separates, about 10-15 minutes.
Add Seasonings: Stir in strained tamarind paste, brown sugar, salt, and ground turmeric into the spice paste. Cook for another 5 minutes, allowing the flavors to meld.
Marinate Fish: Let the spice paste cool slightly. Rub the paste generously inside and outside the scored fish. Marinate for at least 30 minutes, or ideally 1-2 hours in the refrigerator.
Prepare for Grilling: Preheat your grill to medium-high heat. If using, line a grilling basket or wrap the fish in banana leaves.
Grill the Fish: Place the marinated fish on the preheated grill. Grill for 10-15 minutes per side, depending on the fish thickness, until cooked through and nicely charred. Baste occasionally with any remaining marinade.
Serve: Remove from grill and serve immediately with extra sambal, lime wedges, and steamed rice.

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