Ikan Bakar: Indonesian and Malaysian Charcoal Grilled Fish
:max_bytes(150000):strip_icc()/ikan-bakar-charcoal-grilled-fish-recipe-3030209-Hero_02-d55a00da93a84d6ab3ec3a4a71123e37.jpg)
The Spruce / Maxwell Cozzi
Nutrition Facts (per serving) | |
---|---|
1146 | Calories |
71g | Fat |
73g | Carbs |
68g | Protein |
Nutrition Facts | |
---|---|
Servings: 2 | |
Amount per serving | |
Calories | 1146 |
% Daily Value* | |
Total Fat 71g | 91% |
Saturated Fat 7g | 33% |
Cholesterol 135mg | 45% |
Sodium 1206mg | 52% |
Total Carbohydrate 73g | 26% |
Dietary Fiber 12g | 43% |
Total Sugars 26g | |
Protein 68g | |
Vitamin C 46mg | 229% |
Calcium 188mg | 14% |
Iron 11mg | 59% |
Potassium 2276mg | 48% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Ikan bakar is charcoal-grilled fish in Indonesia and Malaysia. The fish is seasoned with a spice marinade then wrapped in banana leaves before being laid on the hot grill. The banana leaves keep the fish from sticking to the grill, keep the moisture in and give the food a distinct sweet herby aroma. While charcoal grilling gives the dish a wonderful smoky flavor, it is also possible to use a gas grill or even a stovetop grill.
Grilled skate is a common hawker food found in the street stalls of Malaysia. Look for the ikan bakar sign if you are visiting. These stalls normally serve a variety of fish for grilling but, by far, the most popular is skate.
This is a recipe from Kuala Lumpur’s famous Bellamy Road ikan bakar stalls which are cozily tucked away in a green corner behind the King’s palace.
Ingredients
For the Marinade:
-
1 tablespoon chili powder
-
1 teaspoon belacan
-
4 shallots, sliced, or 2 small onions
-
2 medium onions, sliced
-
1 stalk lemongrass, sliced, use only the bottom 3 inches
-
2 cloves garlic, chopped
-
1/2 teaspoon ginger, sliced fresh or 1/4 tsp ginger powder
-
1/2 teaspoon galangal, sliced, fresh
-
1 tablespoon turmeric powder
-
1 tablespoon cooking oil
-
1 tablespoon lime or lemon juice
-
1/2 teaspoon salt
-
1/2 teaspoon sugar
For the Fish:
Steps to Make It
Make the Marinade
-
Gather the ingredients. Pre-heat oven to 450 F.
The Spruce / Maxwell Cozzi
-
Place chili powder in a small bowl, and add some water to the chili powder to make a thick paste.
The Spruce / Maxwell Cozzi
-
Chop the belacan into small pieces.
The Spruce / Maxwell Cozzi
-
Place the belacan slices slightly apart from each other on a roasting pan.
The Spruce / Maxwell Cozzi
-
Roast for about two minutes or until the edges start to brown. Let it cool down before blending. Note that roasting belacan this way will leave your kitchen smoky and with a strong smell for some time. Leaving the windows and doors open will help to clear out the odors.
The Spruce / Maxwell Cozzi
-
Place chili paste, roasted belacan, and all other marinade ingredients in a blender or food processor. Blend until smooth. If it is too dry, add a bit of water, 1 teaspoon at a time, until everything blends well.
The Spruce / Maxwell Cozzi
Preparing the Fish
-
Gather the remaining ingredients.
The Spruce / Maxwell Cozzi
-
Cut the fish lengthwise into 1 1/2 inch widths—the length of each piece is dependent on the overall size.
The Spruce / Maxwell Cozzi
-
Rinse each piece and pat dry with kitchen towels.
The Spruce / Maxwell Cozzi
-
Sprinkle some kosher salt on every piece making sure that they are evenly coated.
The Spruce / Maxwell Cozzi
-
Rub on the blended marinade. Cover and refrigerate for at least two hours to let the marinade do its magic.
The Spruce / Maxwell Cozzi
Grilling the Fish
-
Preheat a flat pan or grill. A wok may also be used.
The Spruce / Maxwell Cozzi
-
Oil the pan lightly with the cooking oil.
The Spruce / Maxwell Cozzi
-
Cut a piece of banana leaf to fit the pan. If the banana leaf is a small one, cut a few pieces and place them side by side. Make sure the leaves are able to sit flat on the pan.
The Spruce / Maxwell Cozzi
-
Place the marinated fish slice by slice onto the banana leaf. Drizzle 1/2 tablespoon of oil over each piece of fish. Let them fry for a total of about 10 to 15 minutes, turning the fish so that each side gets cooked evenly (especially the side with the skin if your fish has it). Halfway through, you may want to drizzle another 1/2 tablespoon of oil so that the fish doesn’t dry up, but rather gets nice and crispy.
The Spruce / Maxwell Cozzi
-
The fish is cooked when the flesh comes off easily from the bone. Use a fork or spoon to test.
The Spruce / Maxwell Cozzi
Serve With the Sambal Belacan
Serve the fish on a fresh piece of banana leaf. It goes extremely well with the sambal belacan. Just add some thinly sliced shallot into the sambal belacan with a squeeze of lime or lemon juice.
Recipe Tags: