🇲🇾 Malaysia recipe
Ikan Bakar
Ikan Bakar, meaning grilled fish, is a coastal Malaysian specialty found everywhere from humble beach shacks to bustling night markets. Whole fish is generously coated in a fiery sambal or turmeric-chili marinade, wrapped in banana leaves, and grilled over charcoal until the flesh is smoky, moist, and infused with the aromatic spices. The banana leaf wrapping steams the fish while the edges char, creating an intoxicating smoky perfume.
Prep20 mins + 30 mins marinate
Cook20 mins
Serves3
Difficultymedium
Ingredients
- 1 whole snapper or tilapia (about 800g), cleaned and scored
- 2 banana leaves, softened over a flame
- 8 dried chilies, soaked and blended
- 5 shallots, blended
- 3 cloves garlic, blended
- 2 stalks lemongrass, white part blended
- 2cm galangal, blended
- 2cm fresh turmeric, blended (or 1 teaspoon ground)
- 1 tablespoon shrimp paste (belacan), toasted
- 2 tablespoons tamarind paste mixed with 3 tablespoons water, strained
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons vegetable oil
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 300
- Protein
- 30 g
- Carbs
- 8 g
- Fat
- 16 g
