Grilled Fish (ikan Bakar)
Grilled Fish (Ikan Bakar) is a popular dish in Malay cuisine, known for its flavorful and aromatic marinade. The fish is marinated with a blend of spices and then grilled to perfection, resulting in a smoky and savory dish that is perfect for a family meal or a gathering with friends.
Ingredients
- 4 pieces of fresh fish (such as snapper or mackerel)
- 5 shallots, peeled
- 3 cloves garlic, peeled
- 2 red chilies, deseeded
- 1 inch ginger, peeled
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 lemongrass stalk, white part only, sliced
- 2 tablespoons tamarind paste
- Salt to taste
- Banana leaves for wrapping (optional)
Instructions
- Prepare the fish by cleaning and patting dry with paper towels.
- In a blender, combine shallots, garlic, red chilies, ginger, turmeric powder, coriander powder, cumin powder, lemongrass, tamarind paste, and salt. Blend into a smooth paste.
- Marinate the fish with the spice paste, making sure to coat both sides. If using banana leaves, wrap the fish in them before grilling.
- Preheat the grill to medium-high heat. Grill the fish for about 6-8 minutes on each side, or until fully cooked and slightly charred.
- Once done, remove the fish from the grill and serve hot with steamed rice and a side of sambal (spicy chili paste).
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 5g
Supplies
Grill Tongs Basting brush
Tools
Blender Knife Cutting board
Serving suggestions
Serving Suggestion: Serve the grilled fish with a side of steamed rice, a fresh salad, and a spicy sambal for an authentic Malay dining experience.
Tips & tricks
Tip: For a smokier flavor, grill the fish on charcoal instead of a gas grill.
Cost
$20