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Loading...Ikan Bakar is a beloved Malaysian street food featuring whole fish slathered in a fragrant spice paste and grilled over charcoal until smoky and tender. Served with a tangy-sweet chili sambal, this dish balances heat, citrus, and the earthy aroma of turmeric and lemongrass. The banana leaf wrapping keeps the fish moist while infusing subtle herbal notes.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 14 gFat
- 5 gSaturated Fat
- 18 gCarbs
- 3 gFiber
- 9 gSugar
- 46 gProtein
- 720 mgSodium
- 880 mgPotassium
- 125 mgCalcium
- 4.5 mgIron
- 22 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the fish
- 4 whole snapper or mackerel, about 350 g each, gutted and scaled
- 2 tablespoons vegetable oil
- 1 teaspoon fine sea salt
- 4 pieces banana leaf, about 30 cm square, briefly passed over flame
- 2 limes, halved for serving
For the spice paste (rempah)
- 8 shallots, roughly chopped
- 4 garlic cloves
- 2.5 cm fresh ginger, peeled and sliced
- 2 stalks lemongrass, tough outer layers removed, finely sliced
- 2 tablespoons ground turmeric
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons dried chili flakes, or to taste
- 3 tablespoons coconut milk
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar, grated
- 1 teaspoon kosher salt
For the sambal
- 6 dried red chilies, soaked in warm water 15 minutes and drained
- 3 shallots
- 2 garlic cloves
- 1 teaspoon belacan (shrimp paste), toasted
- 1 tablespoon tamarind paste
- 2 tablespoons palm sugar
- 1 teaspoon kosher salt
- 3 tablespoons hot water
- 1 tablespoon lime juice
Directions
- Make the rempah: combine shallots, garlic, ginger, lemongrass, turmeric, coriander, cumin, chili flakes, coconut milk, tamarind, palm sugar, and salt in a blender. Process to a smooth, thick paste, adding 1 to 2 tablespoons water if needed.
- Rinse the fish and pat dry. Make three diagonal slashes on each side of the fish. Rub the spice paste generously over the fish, pressing into the slashes and cavity. Marinate for 20 minutes at room temperature while preparing the sambal.
- Prepare the sambal: blend soaked chilies, shallots, garlic, toasted belacan, tamarind, palm sugar, salt, and 3 tablespoons hot water until a coarse paste forms. Transfer to a small saucepan and simmer over medium heat for 5 minutes until thickened. Stir in lime juice just before serving.
- Prepare a charcoal or gas grill for medium-high heat. Place each marinated fish on a banana leaf square and wrap loosely, tucking the edges underneath to form a packet.
- Grill the wrapped fish for 8 to 10 minutes per side, until the banana leaf chars lightly and the fish flesh flakes easily when tested with a fork at the thickest part (internal temperature should reach 62°C).
- Carefully unwrap the fish (steam will escape) and slide onto a serving platter. Spoon the warm sambal generously over the top and around the fish.
- Serve immediately with steamed white rice, cucumber slices, and extra lime wedges for squeezing over the fish.
Cook’s Notes
- Stingray (ikan pari) is the classic street-food choice if you can find it; snapper and mackerel are excellent substitutes with similarly firm flesh.
- Toasting the belacan in a dry skillet for 30 seconds per side deepens its savory, fermented flavor—do not skip this step.
- If you do not have a grill, broil the wrapped fish 15 cm from the element for 10 to 12 minutes per side.
- Leftover rempah keeps refrigerated in an airtight container for up to 5 days and is excellent on chicken or tofu.
- For an authentic experience, finish the fish with a squeeze of calamansi lime just before eating.
