Ikan Bakar

Grilled Fish

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20

min

Preparation

15

min

Cook

Easy

Difficulty

4

Steps

10

Ingredients

A classic Malaysian dish, Ikan Bakar translates to grilled fish and is incredibly versatile. Here’s a quick, mouthwatering recipe.

Let's start cooking!

Ginger and red chili in a glass can

Step 1 - Blend paste

  • In a blender, blend ginger, large red chilis and garlic until it forms a smooth paste.
  • If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
Paste and tau cheo in a pan

Step 2 - Stir-fry and season paste

  • In a pan on high heat, heat ½ cup vegetable oil and fry paste with tau cheo, 2 Tbsp soy sauce, 2 Tbsp black vinegar and ½ tsp sugar.
  • Stir-fry for 5 minutes until caramelized and browned. Set aside to cool.
Coat fish with paste on a banana leaf

Step 3 - Score and coat fish

  • With a sharp knife, score the fish by making 3 slits on each side and place fish on a banana leaf.

  • Coat fish with caramelized paste evenly on both sides.

    When buying fresh fish, ensure that the eyes are clear and that the flesh is firm to the touch. Request for the fishmonger to clean and scale the fish for you if you’re unsure how to do so.
  • Wrap the fish in the banana leaf.

    The snapper in this recipe can be substituted with many other fish, including pomfret, sea bass, grouper and even stingray.
Fish wrapped in banana leaf in a pot of water

Step 4 - Grill fish and serve

  • In a large pan on high heat, oil the surface of the pan and grill wrapped fish for 8 to 10 minutes on each side, until completely cooked.
Best eaten with steamed rice.

Garnish and Serve!

Fish on a banana leaf

Unwrap the fish and if you like, squeeze calamansi halves over it. Serve hot.

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