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    • Ikan Bakar

    Mark Sharron
    Easy
    30 minutes
    01-Feb
    Ikan Bakar is a traditional Malaysian dish that is made by grilling a whole fish and flavouring it with a variety of spices and herbs. This dish is a favourite among locals and is enjoyed by people of all ages. It is a simple dish to prepare and can be cooked in various ways. The fish is usually marinated in spices and herbs, such as turmeric, ginger, garlic, lemongrass, tamarind paste, chilli paste, coriander, kaffir lime leaves, coconut milk, and sugar. Once marinated, the fish is cooked over an open flame or in an oven. This dish is usually served with rice or noodles and is a great way to enjoy a healthy meal.       
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    Ingredients

    • 1 Whole fish
    • 2 tablespoons of cooking oil
    • 1 teaspoon of salt
    • 1 teaspoon of turmeric
    • 1 teaspoon of ginger
    • 1 teaspoon of garlic
    • 1 teaspoon of lemongrass
    • 1 tablespoon of tamarind paste -
    • 1 tablespoon of chili paste
    • 1 teaspoon of coriander
    • 2 kaffir lime leaves
    • 2 tablespoons of coconut milk
    • 1 tablespoon of sugar

    Method

    • Step-by-step Method for Ikan Bakar
    • Clean and scale the whole fish, pat dry with paper towels
    • Score the flesh of the fish with shallow diagonal cuts on both sides
    • In a small bowl, combine salt, turmeric, ginger, garlic, lemongrass, coriander, and chili paste to form a spice paste
    • Add tamarind paste and sugar to the spice mixture and mix well
    • Add coconut milk and cooking oil to the spice paste, stir to achieve a smooth marinade
    • Rub the spice marinade thoroughly over and into the cuts on the fish, including the cavity
    • Tear the kaffir lime leaves in half and stuff them inside the fish cavity for aroma
    • Let the marinated fish rest for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for stronger flavor
    • Preheat a grill or barbecue to medium-high heat, oil the grates to minimize sticking
    • Place the marinated whole fish onto the grill, optionally use a fish basket for easier handling
    • Grill the fish for 5–7 minutes per side, turning once, until the flesh is opaque and flakes easily, and the skin is slightly charred
    • During grilling, baste occasionally with remaining marinade for depth of flavor
    • Once cooked, remove fish from grill and rest for 2 minutes before serving
    • Serve the Ikan Bakar on a platter lined with banana leaf if available, or a clean flat plate
    • Garnish with additional torn kaffir lime leaves or fresh lime wedges if desired
    • Suggest serving with steamed jasmine rice and a side of fresh cucumber or sambal for a classic pairing