Grilled fish, also known as Ikan Bakar in Malaysia, is a staple dish for all seafood lovers. We can’t find a better side dish than the charred and crispy fish skin wrapping its tender most restaurants, you’ll typically see two types of grilled fish. One has the fish marinated with turmeric and salt, while the other uses more spices and herbs during marination. We’re a fan of all tgrilled fish dishes. Origin of Ikan BakarCenturies ago, the people living in archipelagos relied heavily on seafood as their sources of protein. We can trace the origin of grilled fish back to Indonesia, a country that is surrounded by the Indian and Pacific popular dish exists in many variations across Indonesia. Some recipes use saltwater fish while the others use freshwater fish. In Malaysia, you’ll see most ikan bakar served with a bowl of Air Asam, which is a spicy tamarind based by LokaTasteDifficulty EasyIf you like fish, give this Ikan Bakar recipe a try. This simple dish is the perfect side dish for your lunch or dinner. It’s healthy and of Siakap fish 8 tablespoons of oil4 pieces of large turmeric leaves1 thinly sliced shallot for the dipping sauce1 lime for the dipping sauce1 teaspoon of tamarind juice for the dipping sauceFor the Marinade4 shallots sliced2 medium onions sliced1 stalk lemongrass sliced2 cloves garlic chopped1/2 teaspoon of fresh ginger sliced1/2 teaspoon of galangal sliced1 tablespoon of turmeric powder1 tablespoon of chili powder for chili paste1 tablespoon of cooking oil1 tablespoon of lime juice 1 teaspoon of belacan roasted1/2 teaspoon of salt1/2 teaspoon of sugarDirectionsFirst, in a bowl, add in some water and chilli powder. Stir well to make a thick prepare the marinade. Blend all the marinade ingredients and the chilli paste into a smooth paste. Add water if necessary. Set gently rub salt onto the gutted and cleaned fish. Wash off the salt from the fish and pat dry. Rub the marinade onto the fish and refrigerate and dry the turmeric leaves. Place the fish fillets on the leaf and wrap them individually. Next, wrap the leaf packets with aluminium you have a grill, set it up and grill the fish for 15 minutes. If not, use the broil setting of an oven to cook for 15 the meantime, prepare the dipping. Squeeze the lime and mix the juice with tamarind juice and shallot. Add one sliced bird’s eye chilli if you enjoy lime juice is not available in your kitchen, simply substitute it with lemon lovers can use more chilli powder and bird’s eye chilli while preparing the to enjoy Ikan BakarPair your grilled fish with a bowl of white rice and some kangkung masak belacan, and you’re in for a this recipe uses Siakap fish, feel free to opt for any fish of your choice. Both freshwater fish and saltwater fish can be used for this dish. We recommened using Siakap, seabass, stingray, or Pari fish. Make sure that the fish you use is fresh and other popular Malaysian delights with Lokataste Recipe and more!