Vida Recetas Editorial
Fish is the star of this Ikan Bakar recipe, a classic of Malaysian and Indonesian cuisine that captivates with its aroma and flavor. It consists of a whole fish marinated in a fresh spice paste (lemongrass, kaffir lime, turmeric, galangal), with a sweet and sour touch of tamarind, fish sauce, and brown sugar, wrapped in banana leaves and grilled. The result is a juicy dish with a perfect balance of sweet, salty, sour, and slightly spicy flavors.
You can use any firm whole fish, such as snapper, mackerel, or sea bream. In Malaysia, it's served with steamed rice, sambal, and cucumber salad. It's perfect for a barbecue or a special dinner.
Prep
30 min
Servings
4
In a bowl, combine the lemongrass, kaffir lime leaves, red onion, garlic, turmeric, and galangal to create a spice paste.
Add the tamarind paste, fish sauce, soy sauce, brown sugar, and vegetable oil to the spice paste. Mix well to form a marinade.
Score the fish on both sides with shallow cuts to allow the marinade to penetrate.
Rub the marinade all over the fish, including inside the cavities. Make sure the fish is well coated. Let it marinate for at least 15 minutes.
Preheat a grill or barbecue to medium-high heat.
Wrap each fish in banana leaves or aluminum foil, securing them well.
Place the wrapped fish on the grill and cook for about 8-10 minutes on each side or until the fish is cooked through and has a nice char.
Serve the Ikan Bakar hot with steamed rice and extra lime wedges for a zesty kick.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
