Low Sodium Ikan Bakar
Discover a flavorful twist on a beloved Southeast Asian dish with this Low Sodium Ikan Bakar recipe! Perfect for those seeking a healthier alternative, this grilled fish features aromatic ingredients like lemongrass, galangal, turmeric, and tamarind paste, creating a marinade bursting with vibrant flavors. Wrapped in banana leaves or aluminum foil for an authentic touch, the fish retains its moisture and absorbs every bit of the zesty, sweet, and slightly smoky seasoning. With a low sodium soy sauce alternative and natural coconut sugar, this dish is both heart-healthy and delicious. Ready in under an hour, it’s an easy yet impressive meal ideal for weeknight dinners or special occasions. Pair it with steamed rice or fresh vegetables for a wholesome and satisfying feast that brings the essence of Indonesian cuisine straight to your table.
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Recipe Information
Ingredients
- 1 2-pound fish Whole fish (such as snapper or mackerel), cleaned
- 2 Lemongrass stalks, white part only, minced
- 1 inch piece Fresh galangal, sliced
- 5 Shallots, chopped
- 4 Garlic cloves, chopped
- 2 Red chili peppers, seeded and chopped
- 1 teaspoon Coriander seeds
- 1 teaspoon Turmeric powder
- 1 tablespoon Tamarind paste
- 2 tablespoons Coconut sugar
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce alternative (low sodium)
- 2 squares Banana leaves (or aluminum foil) for wrapping
- 2 tablespoons Vegetable oil
Instructions
Start by preparing the fish. Ensure it is cleaned properly and make several diagonal slashes on each side of the fish to allow the marinade to penetrate more deeply.
In a blender or food processor, combine lemongrass, galangal, shallots, garlic, chili peppers, and coriander seeds. Blend until you have a coarse paste.
Transfer the spice paste to a bowl and mix in turmeric powder, tamarind paste, coconut sugar, lime juice, and soy sauce alternative, stirring well to combine.
Rub the marinade all over the fish, making sure to get into the slashes and inside the cavity. Allow the fish to marinate for at least 15 minutes to absorb the flavors.
While the fish is marinating, preheat your grill to medium-high heat.
If using banana leaves, soften them by passing them quickly over an open flame or by running them under hot water. This will make them more pliable and less likely to tear. Alternatively, prepare sheets of aluminum foil.
Wrap the marinated fish tightly in the banana leaves or foil, making sure it's securely sealed to keep in the moisture and flavors during grilling.
Lightly oil the grill grates to prevent sticking. 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 flakes easily with a fork.
Once cooked, remove the fish from the grill, unwrap it, and serve it immediately with a side of vegetables or rice.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 78.4 g | ||
| Protein | 199.5 g | 399% | |
| Vitamin D | 60.5 mcg | 302% | |
| Calcium | 397 mg | 31% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4952 mg | 105% | |
*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.
