Food IV ; Ikan Bakar

 

Ikan Bakar is a grilled fish or other seafood dish popular in Indonesia, Malaysia, and most other Southeast Asian nations. In Malay, the phrase literally means "burned fish." Typically, the flesh is marinated before being grilled, with a banana leaf placed between the seafood and the hotplate. Squid and stingray are two common types of seafood other than fish.

Ingredients :

For blend:

2 red onions

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)

Instructions :

1. Cook Paste : In a pan, heat the coconut oil, then add the belacan, followed by the blended items. Stir cook for 3 to 4 minutes before seasoning with salt and sugar. Drizzle calamansi lime juice and kafir lime leaves over the paste after it has darkened.
2. Marinate fish : To prepare the fish, carefully score both sides of the flesh, then season with a pinch of salt, white pepper, lime juice, a little vegetable oil, soy sauce/liquid aminos, and a teaspoon of sambal. Wrap the fish in a banana leaf and rub the marinade all over it. (Clean the fish by soaking it in fresh tamarind paste and water for about 10 minutes, then rinsing it and patting it dry before cooking.)
3. Fry fish : Add some vegetable oil to a large wok and heat it to high, then drop the fish one side down in the pan and cook for 3 – 4 minutes before gently turning it over. Next, pour in approximately 1/2 cup of water and all of the fish marinade into the wok, cover, and reduce the heat to medium to cook the fish for about 8 minutes. Make sure the lid is securely fastened. Lastly, turn the fish once again and cook for another 3 minutes after the liquid has disappeared. The caramel coloration from the scorching of the fish is what makes this meal special.
4. Garnish and serve : To serve, place the fish on a banana leaf, serve it with the sambal and some limes for garnish.