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Ikan bakar, Malaysian grilled fish.

Ikan Bakar

Ikan bakar is Malaysian grilled fish with a spicy chili, belacan, tamarind and lemongrass coating, lightly charred outside and juicy inside.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

  • 2 whole fish such as snapper or sea bass, about 1½ pounds (700g) each
  • 1 tablespoon tamarind paste
  • 1 tablespoon oil
  • 1 teaspoon salt
For the Spice Paste
  • 4 dried red chilies
  • 3 garlic cloves
  • 2 shallots
  • 1 teaspoon belacan
  • 1 stalk lemongrass
Optional Garnishes
  • Lime wedges (as needed, to serve)
  • Sambal (as needed, to serve)
  • Sliced chilies (as needed, to serve)

Equipment

  • Outdoor grill or grill pan
  • Blender
  • Fish spatula
  • Instant-read thermometer
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Clean the fish and pat it dry. Make a few shallow scores across each side of the fish.
  2. Soak the dried chilies in hot water for about 10 to 15 minutes, until soft, then drain. Trim the lemongrass to its tender lower part and slice it finely. Blend the softened chilies with the garlic, shallots, belacan and lemongrass until smooth, adding a little water only if needed to help the blades.
  3. Mix the spice paste with the tamarind paste, oil and salt. Rub it all over the fish, including into the scored areas.
  4. Grill over medium-high heat for 6 to 8 minutes per side, flipping carefully, until lightly charred and cooked through. The thickest part of the fish should reach 145°F/63°C.

Notes

  • A charcoal grill gives the fish the smokiest flavor, but you can also use a gas grill or grill pan.
  • Oil the grill grates before adding the fish so it doesn't stick and use a wide fish spatula when flipping it so it doesn't break.
  • Dried chilies vary in heat, so reduce the amount if yours are particularly hot.
  • Check the fish at its thickest point and avoid touching the thermometer probe against the bone.