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Malay Grilled Fish   HT  MC  Malaysian  30mins plus marinating
 

Malaysian name: Ikan Bakar
 

Serves 4    Hot  Fish  Main Course  Gluten Wheat Dairy Free  Eggless  Malaysia  South East Asia  Asian


Ingredients
25g/1oz Freshly Grated Coconut
60ml/2 fl.oz Tamarind Liquid
Medium Onion, chopped
4 Garlic Cloves, chopped
5cm/2-inches Fresh Root Ginger, chopped
1 teasp Ground Turmeric
5cm/2-inches Fresh Galangal, chopped (optional)
1/2 teasp Fresh Chilli Paste
675g/1 lb Fish in one piece e.g. Red Snapper, Cod, Salmon, Bass, Mullet, Monkfish,  cleaned and scaled

Instructions

1. Place all the ingredients apart from the fish in a food processor and blend to a paste.

2. Make several diagonal cuts in the sides of the fish being careful not to cut all the way through, then rub half of the paste into the incisions on each side of the fish, reserving the remaining paste. Leave the fish to marinate for 2 hours.

3. Preheat the barbecue to hot. Wrap the fish in a banana leaf or aluminium foil and grill on the BBQ for about 10 minutes on each side. Can also be cooked in the oven (180C, 350F, Gas mark 4).

4. Place the remaining paste in a small saucepan, bring to the boil and simmer for 5 minutes.

5. After the cooking time, remove the fish from the BBQ or oven, unwrap, spread the hot paste over the fish and return to barbecue or oven for a further 2 minutes leaving the foil open. Serve immediately.

More Fish  Recipes  |  General Fish Prep & Cooking Times   |   More Malaysian Recipes

 

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Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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