If you follow smoke trails in the streets of Singapore, Malaysia or Indonesia you can find something wonderful on the grill. One of the most popular dishes is the ikan bakar, which are parcels loaded with sambal and fish, wrapped in banana leaves all grilled with a wonderful smoky flavor. This is a delicious Malaysian classic recipe to try at home.
Cooking time: 15 minutes to 30 minutes.
Serves 3 to 4
Cook method: grill/barbecue
Cuisine: Malaysian and Singaporean
200 g stingray or ling fillet
4 red chilis cut into halves deseeded with the stems removed
20 g toasted belacan or shrimp paste
2 shallots quartered
1/4 teaspoons salt
2-teaspoon fish sauce
2 1/2 teaspoon sugar
2 tablespoons lime juice
1 stock lemongrass
6 tablespoon cooking oil
2 banana leaves
2 bamboo skewers
Lime wedges Instructions:
1. Thoroughly clean the fish fillet and pat dry with a kitchen paper towel.
2. Put the red chilis, shallots, belacan and lemongrass in a blender, add oil and blend to a fine paste. The pay should be thick and not watery.
3. In a frying pan, heat 6 tablespoons of cooking oil and add the sambal paste. Add salt, fish sauce, sugar and lime juice and stir.
4. Saute´ the samba paste over medium heat for 10 minutes and spread the paste on both sides of the fish fillet and place it on one of the banana leave.
5. Place a second banana leaf on top of the fish fillets and use bamboo skewers to pierce and weave in both ends of the banana leaf to hold it all together.
6. Place the ikan bakar parcel on the hot griddle or barbecue for about 8 to 10 minutes.
7. Put on a plate and remove the top banana leaf and squeeze lime over the fish and serve immediately.