Time: 30 minutes.
If you had been travelling to Malaysia, you would definitely come across food markets and hawkers selling this spicy, sweet and sour dish – Ikan Bakar Sambal. Ikan Bakar means “burned fish” while sambal means chilli paste. This is a popular dish served in the Southeast Asia region, particularly Malaysia and Indonesia, where it is usually prepared with charcoal-grilled fish topped with mouthwatering marinates.
As a kid, I used to enjoy spending time standing in front of the these stalls while looking at how the hawkers prepared them. Ikan Bakar Sambal is non-doubt one of my personal favourite and is definitely one of the dishes I would never ever want to mess it up.
Here goes the list of ingredients required:
- 4 shallots (Alternative: Onions)
- 1 teaspoon of blended lemongrass (Alternative: zest of half a lime)
- Half teaspoon of turmeric
- 3 cloves of garlic
- 3 red chillis (Alternative: Dried chillies)
- 2 tablespoons of tamarind juice (Alternative: Mixture of lime & brown sugar)
- 3 g of shrimp paste (It’s ok if you don’t have this)
- Half teaspoon of sugar
- Half teaspoon of salt
- 300 g of any white fish if stingray is not available
- 1 lime
- Banana leaves (Alternative: Aluminium foil)
1. Placed everything in A into a blender. You may add in some water to ease the blending process.
2. Heat up a frying pan with 2 tablespoons of oil and pour the blended paste into the pan. Add in the shrimp paste and start frying it over a medium-low flame. As soon as the fragrance comes out, pour in the tamarind juices, together with salt and pepper.
3. Spread the chilli paste directly onto your fish on both sides. Set a layer of banana leaves/aluminium foil in the fish grill and set it to medium flame. Place your fish on top of the leaves and start grilling until it is a slightly charred on top.
4. If you do not have a fish grill, arrange the banana leaves onto a flat frying pan and then place your fish on it. Cover the lid and grilled the fish. You may flip it to get both sides charred.
What do you think about recipe? Please comment and let me know!