Ikan Bakar
Embark on a flavorful journey with "Ikan Bakar," a traditional Southeast Asian grilled fish recipe that's bursting with aromatic spices and rich, smoky goodness. This dish features a whole snapper or sea bass marinated in a vibrant spice blend of turmeric, lemongrass, red chilies, shallots, galangal, and tamarind paste, delivering a bold balance of heat, tang, and sweetness. Wrapped in banana leaves and grilled to perfection, the fish emerges tender, juicy, and infused with irresistible charred notes. Perfectly paired with steamed rice and spicy sambal, this quick and easy 30-minute recipe serves up a show-stopping meal ideal for weeknights or festive gatherings. Whether enjoyed as a family favorite or an exotic dinner option, "Ikan Bakar" promises a delectable taste of Southeast Asian cuisine in every bite.
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Recipe Information
Ingredients
- 1 2-3 lb fish whole fish (such as snapper or sea bass), cleaned and scaled
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 pieces lemongrass stalks, finely chopped
- 3 pieces red chilies, chopped
- 3 pieces shallots, chopped
- 4 pieces garlic cloves, chopped
- 1 tablespoon galangal, chopped
- 2 tablespoons tamarind paste
- 1 tablespoon palm sugar
- 2 tablespoons vegetable oil
- 2 large leaves banana leaves for wrapping (optional)
Instructions
Rinse the whole fish under cold running water and pat dry with paper towels. Make diagonal slashes on both sides of the fish to allow the marinade to penetrate the flesh.
In a small bowl, mix together turmeric powder and salt. Rub this mixture all over the fish, ensuring even coverage. Set aside.
In a food processor, combine lemongrass, red chilies, shallots, garlic, galangal, tamarind paste, and palm sugar. Blend until a smooth paste forms.
Heat vegetable oil in a saucepan over medium heat. Add the spice paste and cook for 5-7 minutes, stirring constantly until fragrant and the oil starts to separate from the paste.
Generously coat the fish with the cooked spice paste, ensuring it gets into slashes and overall surface.
If using banana leaves, wrap the fish with the leaves to enclose it completely. Secure with toothpicks or kitchen twine.
Preheat the grill to medium-high heat.
Place the wrapped fish on the grill and cover. Grill for 8-10 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
Remove the fish from the grill. Unwrap from banana leaves if used, and transfer to a serving platter.
Serve hot with steamed rice and a side of sambal (spicy chili sauce) if desired.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 10.0 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 17.7 mcg | 89% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
