Time: 25 minutes.
Ikan bakar sambal, also known as Grilled Chilli Fish, is a simple cuisine commonly found in any Malay stalls and restaurants all over Malaysia. The sambal is sweet, playfully sour and spicy with a creamy appetizing texture. Using fresh mackerels, the sambal further brings out the aroma of the fish, enchanting anyone who dare to put them in their mouth.
- 2 horse mackerel
- 1 medium onion
- 1 inch ginger
- 3 cloves garlic
- 8 chillies
- 2 tbs tamarind juice
- 1 tsp grinded lemongrass
- [Optional] Banana leaves
1. First step of making ikan bakar sambal? Make the sambal (chilli paste), blend all the ingredients above. Pour them into a pan and saute till the oil splits. This process should take around 7 minutes. Add in tamarind juice and season with sugar and salt near the end of the process.
2. Cut open the fish as shown in the pictures below. Remove the internal organs and clean them thoroughly. Put in the saute-d sambal into the fish.
3. Grill the fish for 5-7 minutes on both sides over 180°C. It is better if you use banana leaves.
4. There you go! Our tasty Malay ikan bakar sambal! Serve them with rice while hot!
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