56min 4 ppl
Ikan Bakar
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 7 steps
Medium: 31–60 min or 7–12 steps
354 kcalper person
Protein 40g
Carbs 8g
Fats 18g
About this dish
A whole fish rubbed with turmeric, wrapped in banana leaf and grilled over a griddle with a fiery sambal baste until the skin chars and the flesh turns flaky, Malay ikan bakar style.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Before you start
Ready-made is fine, or make your own.
- Sambal Tumis150 gstart 30 minutes aheadMake your own
Ingredients
Fresh Produce
- Banana leavesfor wrapping1
- Limesto serve1
Fish & Seafood
- Whole sea basscleaned and scored, about 700 g1
Tins & Jars
- Tamarind Paste15 g
Spices & Seasonings
- Turmeric powder5 g
Oils & Condiments
- Sambal Tumisready-made, for basting150 g
- Vegetable Oil20 ml
Utensils
- Griddle pan
- Meat thermometer
- Chopping board
- Sharp knife
- Tongs
Method
1
Score the fish diagonally on both sides and rub all over with turmeric powder and a pinch of salt.
Approx. 6 minutes
2
Stir the tamarind paste into the sambal tumis to make a basting paste.
Approx. 4 minutes
3
Wrap the fish in banana leaf, leaving the top open, and brush generously with the basting paste.
Approx. 6 minutes
4
Heat a griddle pan over medium-high heat and brush lightly with oil.
Approx. 3 minutes
5
Grill the wrapped fish for 8 minutes per side, basting with more sambal paste each time you turn it.
Approx. 16 minutes
6
Insert a meat thermometer into the thickest part of the fish; it must read at least 63 degrees Celsius before removing from the heat.
Approx. 3 minutes
7
Unwrap and serve with extra sambal and lime wedges.
Approx. 4 minutes
