Ikan Bakar

 

Ikan bakar or grilled fish Asian style are one of my family favourite. We often visit Bellamy ikan bakar a place known for their delicious grilled fish but one need to gather patient to wait the long queue. Everytime we saw the queue, we'll drop the idea and head to some other place to have our lunch.  That's how I decided no more turning back or waiting the long line, I'm making my very own ikan bakar in my humble kitchen. 

It's easy to prepare provided you have all the aromatic herbs needed for a delicious ikan bakar. Grilling in banana leaf lends a special fragrance and enhance the taste of the humble grilled fish. You may bake them in your oven as well but,  I prefer to grill them on my pan for the "ikan bakar experience".  The lightly charred skin is the result of toasted ground herbs which penerate into every layer of the fish brings the flavor to the next level. 

It's juicy, soft and tender flesh of the grilled fish goes really well with a squeeze of calamansi or lime and serve along tamarind chilly dipping. I love it with hot white rice to savoury the spicy savoury fish. 

Ingredients 

4 whole talapia or pomfret,scaled and cleaned

1 tsp turmeric powder 

1/2 tsp salt 

1 tbsp coriander powder 

Juice of 2 limes

1/2 tsp black pepper powder 

For The Sauce

10-12 dried chilly,torn

3 red chilly,chopped

1 1/2"inch galangal 

1 1/2"inch ginger

6-8 shallots, sliced

4-5 cloves garlic,chopped

1 stalk lemongrass,chopped

Handful coriander,chopped

2 kafir lime leaves,torn

1 tsp salt

1 tsp sugar 

1 tsp black pepper powder 

Banana leaves, washed & wiped clean 

Oil for brushing 

Methods

Add fish in a large bowl with salt and turmeric. Rub the mixture well into the fish and rest for 5 minutes.  Wash the fish well to remove fishy odour. Pat the fish dry with kitchen towel.

Add lime juice, salt, black pepper powder and coriander powder. Mix well to cost the fishes. Rest the mixture for 10-15 minutes.

In a blender,  add galangal,ginger,shallot,garlic,lemongrass,coriander leaves, kafir lime leaves, red chilly,dried chilly, salt, black pepper powder and sugar to a fine paste by adding little water.

Heat a flat pan or girdle over medium-low flame. 

Brush oil on the banana leave evenly, place the marinated fish and top with the prepared sauce.  Fold the banana leave to cover the fish. 

Drizzle oil on the pan and place the banana leaf covered fish.

Cook till the banana leaf curled up and charred. Gently flip and cook on the other side.  Approximately 5-6 minutes on both sides. 

Serve with tamarind chilly dipping