Ikan Bakar (Grilled Fish)
A classic Malaysian grilled fish marinated in a flavorful spice paste, ensuring a soy-free experience.
Ingredients
- 4 small Whole Fish (Pomfret, Snapper, or Seabass)
- 1 medium Red Onion, chopped
- 4 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 stalks Lemongrass, minced
- 1 tsp Turmeric Powder
- 1 tbsp Chili Paste (Sambal Oelek)
- 2 tbsp Fish Sauce
- 2 tbsp Lime Juice
- 1 tsp Salt
- 2 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Clean the 4 small whole fish and pat them completely dry with paper towels.
- 2In a food processor, combine the 1 medium red onion, 4 cloves garlic, 1 tbsp ginger, 2 stalks lemongrass, 1 tsp turmeric powder, and 1 tbsp chili paste. Blend until a smooth paste forms.
- 3Stir the 2 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp salt into the spice paste until well combined.
- 4Generously rub the spice paste all over the inside and outside of each of the 4 whole fish. Let the fish marinate for at least 30 minutes at room temperature.
- 5Preheat your grill to medium-high heat, approximately 205°C (200°C).
- 6Lightly brush the grill grates with 2 tbsp vegetable oil to prevent the fish from sticking.
- 7Place the marinated fish on the preheated grill. Grill for 7 to 10 minutes per side, or until the fish is cooked through and the flesh flakes easily when tested with a fork. The internal temperature should reach 63°C.
- 8Serve the Ikan Bakar hot, accompanied by rice and your favorite side dishes.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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