Easy Ikan Bakar Recipe – Flavorful Malaysian BBQ Fish
Malaysian Ikan Bakar
Today on the Takrecipe website, we’re bringing you Ikan Bakar, a popular Malaysian grilled fish dish bursting with bold flavors. This dish features whole fish marinated in a fragrant blend of spices and grilled to perfection, often wrapped in banana leaves for extra aroma. The smoky, spicy, and slightly sweet flavors make it a must-try for seafood lovers!
Ingredients
- For the Fish:
- 1 whole fish (sea bass, mackerel, or snapper), cleaned and scaled (~800g)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 banana leaves (or aluminum foil)
- For the Spice Paste (Sambal):
- 4 dried red chilies, soaked and deseeded
- 3 fresh red chilies
- 4 cloves garlic
- 3 shallots
- 1 stalk lemongrass (white part only), chopped
- 1-inch galangal or ginger, chopped
- 1 teaspoon shrimp paste (belacan), toasted
- 1 teaspoon turmeric powder
- 1 tablespoon tamarind paste
- 1 tablespoon lime juice
- 1 tablespoon palm sugar (or brown sugar)
- 1 teaspoon salt
- 3 tablespoons cooking oil
- For Garnishing:
- Lime wedges
- Sliced cucumbers
- Fresh coriander leaves
Prepare the Spice Paste
In a blender or food processor, combine dried and fresh chilies, garlic, shallots, lemongrass, galangal, shrimp paste, turmeric, tamarind paste, lime juice, and sugar. Blend into a smooth paste. Heat 3 tablespoons of oil in a pan over medium heat. Sauté the paste for 5-7 minutes until fragrant and slightly thickened. Remove from heat and let it cool slightly.
Marinate the Fish
Score the fish with 3-4 deep cuts on each side to help absorb the marinade. Rub the fish with salt and sugar, then coat evenly with the cooked spice paste, ensuring it gets into the cuts. Let the fish marinate for at least 15-30 minutes (or overnight for deeper flavor).
Prepare the Banana Leaves
If using banana leaves, lightly heat them over an open flame or hot pan until they become pliable. Brush the banana leaves with a little oil and place the marinated fish in the center. Wrap it securely, folding the edges inward. Secure with toothpicks or wrap in aluminum foil if banana leaves are unavailable.
Grill the Fish
Preheat a grill to medium-high heat (about 180-200°C / 350-400°F). Place the wrapped fish on the grill and cook for 6-8 minutes per side, pressing down gently for even cooking. The fish is done when it is flaky, opaque, and slightly charred on the edges.
Serve & Enjoy
Carefully unwrap the fish and place it on a serving plate. Garnish with lime wedges, fresh coriander, and sliced cucumbers. Serve hot with steamed rice and extra sambal sauce on the side.
Tips:
Use Fresh Fish:
🟢The fresher the fish, the better the texture and taste. Look for clear eyes and firm flesh.
Grill Over Charcoal:
🟢Traditional Ikan Bakar is best cooked over charcoal for a smoky flavor. If using a stovetop, use a cast-iron grill pan.
Adjust Spice Level:
🟢Add more or fewer chilies based on your heat tolerance. You can also balance the spice with extra lime juice or sugar.