Malaysian
Ikan Bakar
A Malaysian grilled fish wrapped in banana leaf, brushed with a cooked sambal rempah until smoky and fragrant. Serve it hot with bright air asam for the classic sweet, sour, spicy finish.
Watch it madeSpice N' Pans · 10:28
Ingredients
- Whole mackerel, sea bass, or red snapper, cleaned and scored2 small fish, about 350g each
- Banana leaves, rinsed and softened over heat2 large pieces
- Cooking oil3 tbsp
- Tamarind pulp1 tbsp mixed with 3 tbsp water
- Salt1 tsp, divided
- Palm sugar or brown sugar1 tsp
- Calamansi or lime wedges2
- Dried red chilies, soaked and drained8
- Fresh red chilies2
- Shallots6
- Garlic cloves3
- Lemongrass, tender white part only1 stalk
- Fresh turmeric or turmeric powder1 cm piece or 1/2 tsp
- Ginger1 cm piece
- Belacan, toasted1 tsp
- Tomato, finely diced1 small
- Red onion, finely sliced1/2 small
- Bird's eye chilies, sliced2
- Tamarind juice3 tbsp
- Kerisik or toasted grated coconut, optional1 tbsp
Method
- Pat the fish dry, score both sides, and rub with 1/2 tsp salt and a squeeze of calamansi or lime.
- Blend the dried chilies, fresh red chilies, shallots, garlic, lemongrass, turmeric, ginger, belacan, and 2 tbsp water into a coarse spice paste.
- Heat the oil in a wok or pan over medium heat, then fry the spice paste for 8 to 10 minutes until fragrant, darker in colour, and the oil separates.
- Stir in the tamarind pulp water, palm sugar, and remaining 1/2 tsp salt, then cook for 2 minutes until the sambal is thick and glossy.
- Taste the sambal; it should be spicy, savoury, lightly sweet, and tangy, then remove it from the heat.
- Lay each fish on a softened banana leaf and spread sambal generously over both sides and inside the cuts.
- Heat a charcoal grill, grill pan, or heavy skillet over medium-high heat until hot.
- Place the banana leaf parcels on the grill and cook for 6 to 8 minutes per side, letting the leaf char lightly and perfume the fish.
- Open the leaves carefully and grill the fish uncovered for 1 to 2 minutes more if you want a slightly charred sambal crust.
- Make the air asam by mixing the diced tomato, sliced red onion, bird's eye chilies, tamarind juice, kerisik if using, and a pinch of salt.
- Serve the ikan bakar immediately on the banana leaves with air asam and extra calamansi or lime wedges.
Common questions
What can I use instead of banana leaves for ikan bakar?
If you can’t find banana leaves, use heavy-duty foil brushed with oil, or parchment inside foil for a little aroma. You’ll lose some smoky fragrance, but the sambal and grill still give the dish its signature flavor.
How long should I cook the sambal before grilling the fish?
Fry the spice paste 8 to 10 minutes until the color deepens and the oil separates, then add tamarind and sugar for about 2 minutes more. The sambal should be thick enough to cling to the fish, not runny.
What are the most common mistakes when making ikan bakar?
The biggest mistakes are undercooking the sambal, which leaves it raw-tasting, and overcooking the fish, which dries it out. Also avoid too much sambal on the banana leaf, since it can burn before the fish finishes.
How should I store leftover ikan bakar?
Cool leftovers quickly, then refrigerate in an airtight container for up to 2 days. Reheat gently in a covered skillet or oven so the fish stays moist. The sambal may darken, but it should still taste good.
What should I serve with ikan bakar?
Serve with hot rice, cucumber slices, and extra calamansi or lime wedges. It also pairs well with ulam greens, sambal belacan, or a simple vegetable stir-fry to balance the smoky, spicy fish.