Low Carb Ikan Bakar
Experience the vibrant flavors of Southeast Asia with this Low Carb Ikan Bakar, a mouthwatering grilled fish recipe that’s as healthy as it is delicious. Using snapper or mackerel as the star ingredient, the fish is marinated in a fragrant blend of minced garlic, shallots, turmeric, coriander, and chili, then wrapped in banana leaves or foil for an aromatic grilling experience. Infused with coconut oil and lime juice, this dish achieves a perfect balance of tangy, smoky, and spicy notes, while a touch of low-carb sweet soy sauce ensures it stays keto-friendly. Each bite is tender, flavorful, and infused with the unique essence of lemongrass. Ready in just 45 minutes, this Ikan Bakar is perfect for a quick yet impressive meal, beautifully garnished with fresh coriander and served hot. Whether you're hosting a backyard barbecue or craving an exotic twist on dinner, this low-carb grilled fish is sure to please!
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Recipe Information
Ingredients
- 2 whole Fish (preferably snapper or mackerel)
- 2 tablespoons Coconut oil
- 2 tablespoons Lime juice
- 4 cloves Garlic cloves, minced
- 2 whole Shallots, finely chopped
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder
- 2 tablespoons Sweet soy sauce (low-carb)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 stalk Lemongrass, smashed
- 2 large leaves/sheets Banana leaves or foil (for grilling)
- 0.25 cup Fresh coriander leaves, for garnish
Instructions
Clean and gut the fish. Make a few diagonal cuts across each side of the fish to allow the marinade to penetrate deeply.
In a mixing bowl, combine coconut oil, lime juice, minced garlic, chopped shallots, coriander powder, turmeric powder, chili powder, soy sauce, salt, and black pepper.
Rub this marinade all over the fish, making sure to get the mixture into the cuts. Let the fish marinate for at least 15 minutes.
Preheat your grill to medium-high heat.
Place the smashed lemongrass stalk inside the cavity of the fish. Wrap each fish in a banana leaf or aluminum foil, sealing the edges to prevent moisture from escaping.
Place the wrapped fish on the grill. Cook for about 10-12 minutes on each side, depending on the thickness of the fish. The fish should easily flake off with a fork when done.
Carefully unwrap the fish and transfer it to a serving platter. Garnish with fresh coriander leaves before serving.
Serve hot, optionally with slices of lime or a fresh salad to complement the grilled fish.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 765 mg | 16% | |
*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.
