Spicy Malaysian Grilled Fish (Ikan Bakar)
Prep time
Cook time
Total time
A classic Malay style grilled fish first marinated in a flavorful spice paste & grilled with coconut oil & banana leaves for a mind blowing flavor.
Author: AiPing | Curious Nut
Recipe type: Entree
Cuisine: Malaysian
Serves: 4-5
Ingredients
- 1½ lb fish fillet (I used 4 pieces of mahi-mahi fillet)
- Spice Paste
- 10 shallots (short variety)
- 2 lemongrass (white parts only)
- 5 candlenuts
- 3 kafir lime leaves
- 4 garlic
- 1" ginger
- 1" galangal (blue ginger)
- 4 Fresno chilies, deseed half for moderately spicy or deseed more for mild
- ½ tsp ground turmeric
- ¼ cup oil
- 3 tbs tamarind pulp + 4 tbs water
- 2 tsp salt
- 1 tbs brown sugar
- Banana leaves (large enough to cover the pan)
- Coconut oil
- Garnish
- Lime
- Cilantro, chopped
- Red chilies, sliced
- Dipping Sauce (optional)
- Sambal
- or
- Tamarind Chili:
- 2 tbs tamarind pulp
- 2 tbs water
- ½ tsp salt
- ½ tsp sugar
- 1 Fresno chili, sliced
- 1 shallot, sliced
Directions
- Place all the ingredients for the spice paste in a blender and blend until smooth.
- Over medium heat, fry the spice paste for 10 minutes. Add 2 tbs water midway when the spice paste becomes too dry. Add the tamarind pulp and water, salt and sugar. Fry for another 5 minutes. Let cool. Once cooled, coat fish and marinate fish for 1 - 2 hours.
- Heat a wide pan over medium high heat. Place a few layers of banana leaves on the pan. Drizzle some coconut oil on the leaves. Once the pan is hot, sear the fish (along with the marinade) for 2-3 minutes. Use one hand to lift the edge of the banana leaf and the other hand holding a spatula supporting the fish so it doesn't slide down. Flip the fish by lifting and flipping the banana leaf (this is so the underside coating of the paste and the searing of the fish is untouched.
- Drizzle some more coconut oil and sear the second side for another 2-3 minutes or until temperature of thickest part of the fish reads 145 F. Again, use the banana leaf to lift and flip the fish onto the spatula. Place the fish on a plate. Garnish and serve immediately with dipping sauce and steamed rice.
Notes
1. Flipping the fish is a tricky business because the coating needs to stick on the fish along with the searing on it. If you ruin it (like I did) just pat it back onto the fish and try better on the next fish. It'll still taste superb.. just doesn't look the part.
2. Banana leaves can be purchased from the frozen section of most Asian Markets. Candlenuts, kaffir lime leaves, galangal, and tamarind can be found in most Asian markets (especially Thai markets).
3. Instead of searing on the stove, alternatively, you can wrap the fish in banana leaves and grill for 10-15 minutes (flip once midway) or bake fish in the oven at 400 F for 15-20 minutes or until cooked through.
2. Banana leaves can be purchased from the frozen section of most Asian Markets. Candlenuts, kaffir lime leaves, galangal, and tamarind can be found in most Asian markets (especially Thai markets).
3. Instead of searing on the stove, alternatively, you can wrap the fish in banana leaves and grill for 10-15 minutes (flip once midway) or bake fish in the oven at 400 F for 15-20 minutes or until cooked through.
Recipe by Curious Nut at https://www.curiousnut.com/spicy-malaysian-grilled-fish/