top of page

Ikan Bakar

Prep Time:

20 minutes

Cook Time:

20 minutes

Serves:

Serves 2

Level:

BBQ

About the Recipe

Firm favourite in Malaysian cooking - this fish dish won't disappoint.

Ingredients

For the Fish 

2 pieces Red Snapper, scaled and cleaned

1 Large Banana Leaf 


For the Sambal 

200g Fresh Red Chilis, deseeded and roughly chopped 

150g Shallots 

2 Stalks Lemongrass, thinly sliced 

6 tsp Belachan or Shrimp Paste

2 tsp Fish Sauce 

3 tsp Brown Sugar 

1 Lime, juiced

¼ tsp Turmeric Powder

¼ cup Oil 

Preparation

Base

  • In a food processor combine the chilies, shallots, belacan and lemongrass and blend until you have a smooth paste. 

  • In a pan, add the oil and cook the paste before adding the fish sauce, brown sugar, lime juice and turmeric. Fry until very aromatic. 

  • Season the snapper with salt and pepper before wrapping in the banana leaves with a sprinkle of oil and 4 tablespoons of the Sambal. 


On the BBQ

  • Light the barbecue and wait for the coals to glow white hot. Set a two zone fire with the coals on one side. 

  • Place the wrapped fish on the indirect heat side of the grill and cook without turning for 20 minutes or until the fish is just cooked through. 

  • Remove and stand for 5 minutes to steam slightly. 

  • Open the parcel and scatter with coriander. Serve with rice and the leftover Sambal. 


In a Pan

  • Heat a pan over medium high heat and add some oil. 

  • When visibly hot, place the fish in the pan and fry on one side until cooked through, about 5-7 minutes. 

  • Baste the fish before flipping and frying on the other side. It’s ready when the skin is nicely charred and the meat flakes away from the bones. 

  • Open the parcel and scatter with coriander. Serve with rice and the leftover Sambal. 

bottom of page