Ingredients

  • Serves 6 people
  • For blend: 

    2 red onion

  • 4 cloves garlic

  •  3 inch ginger 

  • 4 chilies

  • 1 stick lemongrass 

  • sambal paste:

    1 tsp belacan

  • 1 tsp salt

  • 2 tbsp sugar

  • 4 kafir lime leaves 

  • 4 tbsp oil 

  • fish prep: 

    1 x whole sea bass/Ikan Pari (about 1 kg to 1.5 kg)

  • 4 kalamansi lime

  • 4 tbsp vegetable oil

  • 2 tbsp light soy sauce/liquid aminos (substitute soy sauce with liquid aminos )

  • 4 calamansi limes (garnish)

  •  banana leaf (garnish)

Log in to watch this premium content and more!
Recipe Courtesy of
Ili Sulaiman

Nonya-Style Ikan Bakar

A salted soft white seabass that’s wok fried with sweet tamarind, strong ginger, herbal lemongrass and fragrantly sharp lime. Ikan Bakar, or burnt fish, is frequently eaten in Malaysia and Indonesia,with a big spoon of fiery rich sambaland white rice.
  • Easy
  • 15 min
  • 20 min
  • 15 min
  • 3 steps
  • 14 Ingredients
  • Easy
  • 3 steps
  • 14 Ingredients
  • 15 min
  • 20 min
  • 15 min

Instructions

  1. Cook paste

    • In a pan, add in coconut oil in a pan then add in the belacan before add in the blended items into the pan and stir fry for about 3 to 4 minutes, before adding salt, sugar. Once the paste becomes darker, drizzle some calamansi lime juice and sprinkling of kafir lime leaves. 
    Cook paste


  2. Marinate fish

    •  To prep the fish, score the flesh slightly on both sides then sprinkle a pinch of salt, white pepper, lime juice, a little bit of the vegetable oil and soy sauce/liquid aminos and a teaspoon of the sambal. Rub the marinate all over the fish and wrap the fish in some banana leaf.

    | To clean the fish, use somefresh tamarind and water and soak the fish in the tamarindpaste and water for about 10 minutes and then rinse the fish and pat down dry before you start cooking 



  3. Fry the fish

    • In a large wok, add in some vegetable oil and crank the heat up to high, then slowly place the fish one side and let it cook for 3 -4 minutes before turning the fish gently over. 
    • Next, add in about 1/2 cup of water along with all the marinate of the fish and cover the wok and reduce the heat to medium and let the fish cook for about 8 minutes. Ensure the lid is closed.
    • Once the liquid has all evaporated, turn the fish one more time and cook for another 3 minutes. You will get a love caramel colouring from the searing of the fish which is what makes this dish.


Garnish and Serve!

To serve, place the fish on a banana leaf, serve it with the sambal and some limes for garnish 

Garnish and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 6 people
  • For blend: 

    2 red onion

  • 4 cloves garlic

  •  3 inch ginger 

  • 4 chilies

  • 1 stick lemongrass 

  • sambal paste:

    1 tsp belacan

  • 1 tsp salt

  • 2 tbsp sugar

  • 4 kafir lime leaves 

  • 4 tbsp oil 

  • fish prep: 

    1 x whole sea bass/Ikan Pari (about 1 kg to 1.5 kg)

  • 4 kalamansi lime

  • 4 tbsp vegetable oil

  • 2 tbsp light soy sauce/liquid aminos (substitute soy sauce with liquid aminos )

  • 4 calamansi limes (garnish)

  •  banana leaf (garnish)

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.