Ikan Bakar: Indonesian and Malaysian Charcoal Grilled Fish

Name: Ikan Bakar: Indonesian and Malaysian Charcoal Grilled Fish
Prep time: 20 min
Cook time: 17 min
Total time: 157 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 1 tablespoon chili powder; 1 teaspoon belacan; 4 shallots, coarsely chopped; 1 large onion, coarsely chopped; 1 stalk lemongrass, minced (use only the bottom 3-inches); 2 cloves garlic, coarsely chopped; 1 teaspoon minced fresh ginger, or 1/2 teaspoon ground ginger; 1 teaspoon minced fresh galangal; 1 tablespoon turmeric powder; 1 tablespoon cooking oil; 1 tablespoon freshly squeezed lime, or lemon juice; 1/2 teaspoon kosher salt; 1/2 teaspoon granulated sugar; 2 pounds skate, grouper, or other firm fish; Kosher salt; 1/2 cup canola or other neutral oil, more for the grill; 4 to 6 large pieces banana leaves; Store-bought or homemade sambal belacan, or sambal oelek, for serving; 1 small shallot, or 1/2 small onion, thinly sliced; Lime or lemon wedges

Malaysian charcoal grilled fish, or ikan bakar, delivers a unique flavor when prepared wrapped in banana leaves.

⭐ 4.2 (18 reviews) Prep: 20 minCook: 17 minTotal: 157 minYields: 6 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Asian

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Ingredients

For the Marinade:

1 tablespoon chili powder
1 teaspoon belacan
4 shallots, coarsely chopped
1 large onion, coarsely chopped
1 stalk lemongrass, minced (use only the bottom 3-inches)
2 cloves garlic, coarsely chopped
1 teaspoon minced fresh ginger, or 1/2 teaspoon ground ginger
1 teaspoon minced fresh galangal
1 tablespoon turmeric powder
1 tablespoon cooking oil
1 tablespoon freshly squeezed lime, or lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar

For the Fish:

2 pounds skate, grouper, or other firm fish
Kosher salt
1/2 cup canola or other neutral oil, more for the grill
4 to 6 large pieces banana leaves
Store-bought or homemade sambal belacan, or sambal oelek, for serving
1 small shallot, or 1/2 small onion, thinly sliced
Lime or lemon wedges

Instructions

Preheat oven to 450 F.
Mix chili powder with water to form a paste.
Chop belacan, place on a baking sheet, and roast for 2 minutes until edges brown, then cool.
Blend the chili paste, roasted belacan, shallots, onion, lemongrass, garlic, ginger, galangal, turmeric, oil, lime juice, salt, and sugar until smooth, adding water as needed.
Cut fish into 1 1/2 inch strips, rinse, pat dry, and season generously with salt.
Marinate the fish in the prepared paste for at least two hours in the refrigerator.
Prepare a medium (350-375F) gas or charcoal grill, then clean and oil the grates.
Line the grill with two layers of banana leaves.
Place the marinated fish on the banana leaves, discarding excess marinade, and drizzle each piece with 1/2 tablespoon of oil.
Grill the fish for 10 to 15 minutes total, turning once or twice, and drizzling another 1/2 tablespoon of oil per piece halfway through cooking.
Serve the cooked fish on fresh banana leaves with a mix of sambal belacan and shallot, and lime wedges.