Savoring the Flames: An Exquisite Journey into Ikan Bakar, Malaysian Grilled Fish with Sambal Sauce

Ingredients

For the Grilled Fish:

• 1 whole fish (about 2 lbs, such as snapper, mackerel, or tilapia)
• 2 tablespoons vegetable oil
• 1 tablespoon turmeric powder
• 1 tablespoon salt
• 2 tablespoons tamarind paste (or 1 tablespoon lemon juice as a substitute)
• Banana leaves (for wrapping; optional but recommended for authenticity)

For the Sambal Sauce:

• 10 dried red chilies (soaked in warm water until softened)
• 5 fresh red chilies
• 3 cloves garlic
• 1 small onion
• 1 thumb-sized piece of ginger
• 2 tablespoons shrimp paste (belacan)
• 2 tablespoons palm sugar (or brown sugar)
• 1 tablespoon tamarind paste
• Salt to taste
• 1 cup water (for blending)

Garnish and Accompaniments:

• Fresh coriander leaves (for garnish)
• Lime wedges (for serving)
• Steamed jasmine rice (for serving)
• Sliced cucumber and tomatoes (for a refreshing side)

Preparation Steps

Preparing the Fish

1. Clean the Fish: Rinse the fish under cold water and pat it dry with paper towels. Make sure to remove any scales, fins, and innards. You can ask your fishmonger to do this for you to save time.
2. Seasoning: In a small bowl, mix the vegetable oil, turmeric powder, and salt. Rub this mixture all over the fish, both inside the cavity and on the skin. This will not only season the fish but also give it a beautiful golden color when grilled.
3. Marinate: Allow the fish to marinate for at least 30 minutes. If you have more time, letting it marinate for up to 2 hours will enhance the flavors further.
4. Wrap in Banana Leaves: If you’re using banana leaves, briefly char them over an open flame or in a hot pan to make them pliable. Wrap the marinated fish in the banana leaves, securing it with kitchen twine if necessary. This step is optional but adds an extra layer of flavor and keeps the fish moist during grilling.

Making the Sambal Sauce

1. Prepare the Ingredients: Drain the soaked dried red chilies and place them in a blender. Add the fresh red chilies, garlic, onion, ginger, and shrimp paste. Blend until smooth, adding water as needed to achieve a thick paste.
2. Cook the Sambal: Heat a tablespoon of oil in a pan over medium heat. Add the blended paste to the pan and cook, stirring frequently, for about 10 minutes or until the oil begins to separate from the paste. This step is crucial for developing the rich, deep flavors of the sambal.
3. Add Seasoning: Stir in the palm sugar and tamarind paste. Cook for an additional 5 minutes, allowing the flavors to meld together. Season with salt to taste. The sambal should be spicy with a perfect balance of sweetness and tanginess.

Grilling the Fish

1. Preheat the Grill: Heat your grill to medium-high heat. If using charcoal, let the coals burn down until they are covered with a layer of white ash.
2. Grill the Fish: Place the wrapped fish on the grill. Cook for about 6-8 minutes per side, depending on the thickness of the fish. The fish is done when it flakes easily with a fork and has a slightly charred exterior.
3. Baste with Sambal: In the last few minutes of grilling, open the banana leaf package and brush the fish with a generous amount of sambal sauce. Close the leaf and let the fish absorb the flavors for a couple more minutes.

Serving Suggestions

Once the fish is grilled to perfection, carefully remove it from the banana leaves. Place it on a serving platter and garnish with fresh coriander leaves. Serve alongside lime wedges, steamed jasmine rice, and sliced cucumber and tomatoes for a complete Malaysian meal.

The sambal sauce can be served on the side for those who prefer an extra kick of heat. This dish pairs beautifully with a cold beer or a chilled glass of white wine, making it a perfect choice for both casual gatherings and festive occasions.

Enjoy the vibrant and aromatic flavors of Malaysia with this Ikan Bakar recipe. From the rich, smoky notes of the grilled fish to the spicy and tangy sambal sauce, every bite will transport you to the bustling street markets of Malaysia. Dive in and savor the flames!

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.