A classic Malaysian dish, Ikan Bakar translates to grilled fish and is incredibly versatile. Here’s a quick, mouthwatering recipe.
Let's start cooking!
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.
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.
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.
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.
Garnish and Serve!
Unwrap the fish and if you like, squeeze calamansi halves over it. Serve hot.