Resep Ikan Bakar

Name: Resep Ikan Bakar
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 6 oz fresh red chilies (seeded and cut into small pieces); 4 oz shallots; 2 lemongrass (cut into thin slices, use white part only); 1 tablespoon toasted belacan (Malaysian shrimp paste); 2 teaspoons fish sauce; ½ lime (extract juice); ¼ teaspoon salt (or to taste); 2 teaspoons sugar (or to taste); 1 lb red or white snapper (cleaned and scales removed); 3 -4 sheets banana leaf; 4 tablespoons oil; ½ cup water plus tamarind pulp (size of a small ping pong ball); 3 fresh red chilies (seeded ); 2 bird’s eye chilies (seeded, optional); 1 teaspoon toasted belacan; ¼ teaspoon sugar; Salt (to taste); 2 shallots (thinly sliced)

Discover the best grilled fish ever! This Malaysian ikan bakar, or grilled fish wrapped in banana leaves, is moist, aromatic, and tantalizingly delicious. This ultimate grilled fish recipe promises an explosion of flavor that you just can't stop eating.

⏱️ 40 menit 🔪 Persiapan: 10 menit 🔥 Masak: 30 menit 📊 Sedang ⭐ 4.3 (12) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Rasa Malaysia

Bahan-bahan

4 porsi

6 oz fresh red chilies (seeded and cut into small pieces)
4 oz shallots
2 lemongrass (cut into thin slices, use white part only)
1 tablespoon toasted belacan (Malaysian shrimp paste)
2 teaspoons fish sauce
½ lime (extract juice)
¼ teaspoon salt (or to taste)
2 teaspoons sugar (or to taste)
1 lb red or white snapper (cleaned and scales removed)
3 -4 sheets banana leaf
4 tablespoons oil
½ cup water plus tamarind pulp (size of a small ping pong ball)
3 fresh red chilies (seeded )
2 bird’s eye chilies (seeded, optional)
1 teaspoon toasted belacan
¼ teaspoon sugar
Salt (to taste)
2 shallots (thinly sliced)

Langkah-langkah

To cook grilled fish, grease a pan and line it with a few sheets of banana leaves. Drizzle 1 tablespoon of cooking oil over the leaves, spreading it evenly. Place the fish on top of the banana leaves.
Add 3 tablespoons of sambal on top of the fish. Heat the pan over medium heat on your stovetop and cover it with a lid. Cook the grilled fish for about 8 minutes, then flip it over. Add 3 more tablespoons of sambal to the other side and cook for another 8 minutes.
The grilled fish is done when you smell the sweet aroma of burnt banana leaves. Dish out and serve immediately with the Grilled Fish Dipping Sauce.
Prepare the sambal by grinding the chilies, shallots, belacan, and lemongrass in a food processor. Blend until the sambal paste is smooth and well combined.
Heat a wok and stir-fry the sambal paste until aromatic or until the oil separates from the paste. Add the seasonings—salt, sugar, and fish sauce—and give it a quick stir. Dish out and set aside.
Add water to the tamarind pulp and mix well. Let it sit for 15 minutes, then extract the tamarind juice and discard the pulp. In a mortar and pestle or food processor, pound or blend the red chilies, bird’s eye chilies, and toasted belacan. Combine the tamarind juice, sugar, salt, and sliced shallots with the sambal. Stir well and set aside.