Recipes - Malaysian & Singaporean

Ikan Bakar
Ikan Bakar


Follow the smoke trail in the streets of Singapore, Malaysia and Indonesia, and you’ll be sure to find something delicious on the grill! One of the most popular dishes is the ikan bakar - little parcels loaded with sambal and fish, wrapped in banana leaves and grilled to a wonderful smoky flavour. Try this recipe to replicate this delicious Malay classic at home!
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Malaysian & Singaporean









Ingredients:

200g sting ray or ling fillet
4 red chillies (cut into halves, deseeded with stems removed)
20g toasted belacan (shrimp paste)
2 shallots (quartered)
¼ tsp salt
2 tsp fish sauce
2½ tsp sugar
2 tbsp lime juice (freshly squeezed)
1 stalk lemongrass (white part only, sliced thinly)
6 tbsp cooking oil
2 banana leaves (25x25cm)
2 bamboo skewers
lime wedges to serve




Steps:
  1. Thoroughly clean the fish fillet and pat dry with a kitchen paper towel.
  2. Place red chillies, shallots, belacan and lemongrass in a blender, add a little oil and blend to a fine paste. The paste should be thick and not too watery.
  3. In a frying pan, heat 6 tbsp of cooking oil over medium heat and add sambal paste. Add salt, fish sauce, sugar and lime juice, and stir well.
  4. Saute the sambal paste over medium-low heat for about 10 mins, then evenly spread the paste on both sides of the fish fillet, and place it on one of the banana leaves.
  5. Place the second banana leaf on top of the fish fillets and use the bamboo skewers to pierce and weave in both ends of the banana leaves to hold them together.
  6. Place the ikan bakar parcel on either a hot griddle or BBQ and grill for approximately 8-10 mins.
  7. Place ikan bakar parcel on plate and carefully remove the top banana leaf. Squeeze lime over the fish and serve immediately.

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Ikan Bakar

Ikan Bakar

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Follow the smoke trail in the streets of Singapore, Malaysia and Indonesia, and you’ll be sure to find something delicious on the grill! One of the most popular dishes is the ikan bakar - little parcels loaded with sambal and fish, wrapped in banana leaves and grilled to a wonderful smoky flavour. Try this recipe to replicate this delicious Malay classic at home!

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Malaysian & Singaporean
Ingredients

200g sting ray or ling fillet
4 red chillies (cut into halves, deseeded with stems removed)
20g toasted belacan (shrimp paste)
2 shallots (quartered)
¼ tsp salt
2 tsp fish sauce
2½ tsp sugar
2 tbsp lime juice (freshly squeezed)
1 stalk lemongrass (white part only, sliced thinly)
6 tbsp cooking oil
2 banana leaves (25x25cm)
2 bamboo skewers
lime wedges to serve

Instructions
  1. Thoroughly clean the fish fillet and pat dry with a kitchen paper towel.
  2. Place red chillies, shallots, belacan and lemongrass in a blender, add a little oil and blend to a fine paste. The paste should be thick and not too watery.
  3. In a frying pan, heat 6 tbsp of cooking oil over medium heat and add sambal paste. Add salt, fish sauce, sugar and lime juice, and stir well.
  4. Saute the sambal paste over medium-low heat for about 10 mins, then evenly spread the paste on both sides of the fish fillet, and place it on one of the banana leaves.
  5. Place the second banana leaf on top of the fish fillets and use the bamboo skewers to pierce and weave in both ends of the banana leaves to hold them together.
  6. Place the ikan bakar parcel on either a hot griddle or BBQ and grill for approximately 8-10 mins.
  7. Place ikan bakar parcel on plate and carefully remove the top banana leaf. Squeeze lime over the fish and serve immediately.

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