Ikan Bakar (Grilled Fish)
A simple yet flavorful Malaysian grilled fish, Ikan Bakar is typically marinated in spices. This version is dairy and nut free and made easily on the grill.
Ingredients
- 4 steaks Fish Steaks
- 2 tbsp Coconut Oil
- 4 cloves Garlic
- 1 inch Ginger
- 1 tsp Turmeric Powder
- 0.5 tsp Chili Powder
- 1 stalk Lemongrass
- 2 tbsp Lime Juice
- 0.5 tsp Salt
Instructions
- 1Prepare the marinade: In a medium bowl, combine the 2 tbsp of Coconut Oil, 4 cloves of Garlic (minced), 1 inch of Ginger (grated), 1 tsp of Turmeric Powder, 0.5 tsp of Chili Powder, 1 stalk of Lemongrass (minced), 2 tbsp of Lime Juice, and 0.5 tsp of Salt. Stir everything together until well combined.
- 2Marinate the fish: Place the 4 steaks Fish Steaks into the bowl with the marinade. Turn them to coat all sides. Let the fish marinate for at least 15 minutes at room temperature.
- 3Preheat the grill: Set up your grill for medium heat. Aim for a temperature of 350°F (175°C).
- 4Grill the fish: Place the marinated fish steaks on the preheated grill. Grill for 5 to 7 minutes per side. The fish is cooked through when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
- 5Serve the fish: Carefully remove the grilled fish steaks from the grill. Serve immediately with rice and vegetables.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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