Malaysian grilled mackerel recipe

How to make ikan panggang 1. Prepare the mackerel by scoring deep diagonal cuts along the length of the fish. Around 6-8 cuts on both sides should be sufficient. This will make sure the flavour of the mixture seeps into the fish.

Mix the chilli and turmeric powder and salt in a bowl then rub the mixture on both sides of the fish, ensuring it covers the diagonal cuts.

Sprinkle water over the fish and rub into the mixture to create a smooth paste from the powder.

(Optional) wrap the fish with the banana leaf and secure with a cocktail stick.

Grill for approximately 15 minutes, half the time for each side, or until cooked.

For the dipping sauce: place ingredients for the dipping sauce into a bowl and mix together. Your may want to dilute the tamarind juice with a little water to make it less tangy.

Recipe courtesy of Satay House London