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Ikan bakar, Malaysian grilled fish.

Ikan Bakar

Ikan bakar is a Malaysian grilled fish marinated in a chili spice paste and cooked over high heat. The fish develops smoky edges while the inside stays tender and flavorful.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

  • 2 whole fish such as snapper or sea bass (about 1 ½ 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
  • sambal
  • sliced chilies

Method
 

  1. Clean the fish and pat dry. Score the sides of the fish lightly.
  2. Blend the chilies, garlic, shallots, belacan and lemongrass until smooth to form a spice paste.
  3. Mix the spice paste with tamarind paste and oil, then rub the mixture over the fish.
  4. Grill the fish over medium-high heat for 6 to 8 minutes per side until cooked through and lightly charred.

Notes

A charcoal grill produces the most authentic smoky flavor, though a gas grill or grill pan can also be used.