Mains
Ikan Bakar (Grilled Spiced Fish)
Ingredients
- - 1 Whole white fish (such as mackerel or tilapia), scaled and cleaned (about 600g / 1lb 5oz)
- - 5 Shallots
- - 4 Garlic cloves
- - 15 g Fresh turmeric (1 tbsp)
- - 4 Fresh red chillies
- - 1 stalk Lemongrass, tender part only
- - 15 g Tamarind pulp (1 tbsp)
- - 30 ml Warm water, for tamarind (2 tbsp)
- - 6 g Fine salt (1 tsp)
- - 30 ml Neutral oil (2 tbsp)
- - 1 sheet Banana leaf, for grilling (optional)
Method
- Soak the tamarind pulp in warm water for 10 minutes, then strain and reserve the liquid.
- Blend the shallots, garlic, turmeric, chillies and lemongrass to a smooth paste.
- Stir the tamarind liquid, salt and oil into the paste to loosen it slightly.
- Score the fish two or three times on each side and rub the paste generously all over, including inside the cavity. Marinate for at least 30 minutes.
- Preheat the grill to medium-high heat. If using, lay the fish on a piece of banana leaf to prevent sticking.
- Grill the fish for 6–8 minutes per side, basting occasionally with any remaining paste, until the skin is charred in places and the flesh flakes easily.
- Serve hot with steamed rice, a wedge of lime, and sambal on the side.
Introduction: Ikan bakar, grilled fish rubbed with a fragrant spice paste, is a staple at Brunei's markets and riverside eateries, where whole fish are grilled over charcoal until the skin chars and the flesh stays moist.
Cultural Background: Ikan bakar, grilled fish rubbed with a fragrant spice paste, is a staple at Brunei's markets and riverside eateries, where whole fish are grilled over charcoal until the skin chars and the flesh stays moist. It is commonly eaten alongside ambuyat as one of the accompanying dishes, or served on its own with rice and a wedge of lime.
Tips: Scoring the fish helps the marinade penetrate and ensures even cooking. Oil the grill grates well, or use a fish basket, to prevent the delicate skin from tearing. Baste occasionally during grilling to build up flavour and prevent the surface from drying out.
Variations: Wrap the fish fully in banana leaf and grill for a steamier, more delicate result (ikan bakar daun pisang). Use firm fillets instead of a whole fish for a quicker weeknight version. Serve with a side of ulam-ulaman for a complete, balanced plate. No authentic vegetarian version exists, as whole fish is the essential ingredient; grilled tofu with the same spice paste is a modern, non-traditional alternative.
Storage: Store cooked fish in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat, or in a 160°C (325°F) oven for 10 minutes, to avoid drying out the flesh.
Nutrition: Per serving: approx. 310 kcal, 32g protein, 6g carbohydrate, 17g fat.
FAQs:
Q: Can I cook this in the oven instead of on a grill?
A: Yes — roast at 200°C (400°F) for 20–25 minutes, or grill under a hot broiler, turning once.
Q: What fish works best for ikan bakar?
A: Firm-fleshed fish such as mackerel, tilapia or snapper hold up well to grilling and scoring.
Q: Is the tamarind necessary?
A: It adds a subtle sourness that balances the spice paste; lime juice can be used as a substitute in a pinch.