Ikan Bakar 馬來西亞烤魚

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.

Nutrition (per serving)

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)

Steps

1. Prepare Spice Paste: Blend shallots, garlic, ginger, galangal, red chilies, bird's eye chilies, lemongrass, and toasted belacan into a smooth paste.
2. 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.
3. 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.
4. 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.
5. Prepare for Grilling: Preheat your grill to medium-high heat. If using, line a grilling basket or wrap the fish in banana leaves.
6. 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.
7. Serve: Remove from grill and serve immediately with extra sambal, lime wedges, and steamed rice.

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