Ingredients Jump to Instructions ↓

  1. Recipe: Ikan Panggang/Ikan Bakar (Grilled Fish Wrapped in Banana Leaves)

  2. 1/2 - 1 lb of fish fillet

  3. Spice Paste

  4. 1 clove garlic

  5. 3 shallots

  6. 6 dried chillies

  7. 1 tablespoon of turmeric powder

  8. 1/4 teaspoon of toasted belacan

  9. 2 inches of lemon grass (white part only)

  10. 1 inch of galangal

  11. 1/4 teaspoon sugar

  12. 1/8 teaspoon salt

  13. 1 tablespoon of oil

  14. 1 tablespoon of lemon juice

  15. Tamarind Juice

  16. 8 tablespoons of water

  17. Tamarind pulp (size of a small ping pong ball)

  18. Sambal Belacan and Sliced Shallots Condiment

  19. 3 red chilies (deseeded)

  20. 2 bird's eye chilies (deseeded)

  21. 1 teaspoon of toasted belacan

  22. 2 shallots (thinly sliced)

  23. 1/8 teaspoon of sugar

Instructions Jump to Ingredients ↑

  1. Using a mortar and pestle or food processor, blend the spice paste.

  2. Clean the fish and pat dry. Coat the fish with the spice paste evenly and wrap it with banana leaves. Use toothpicks to hold the banana leaves so the fish is wrapped tightly. Leave the parcel in the refrigerator and marinate overnight.

  3. For the tamarind juice, soak the tamarind with water for 15 minutes and extract the juice.

  4. In a mortar and pestle or food processor, pound/blend the red chilies, bird’s eye chilies, and toasted belacan.

  5. Add tamarind juice and sliced shallots to the sambal. Stir well.

  6. Heat up your grill and grill the fish parcel for 5 minutes on each site (or until the banana leaves are burnt).

  7. Serve hot with the sambal condiment.


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