Ikan Bakar is a Malaysian dish of fish or other forms of seafood grilled using charcoal. The word literally means "grill fish" in Malay. Usually the meat is marinated (with spices and sometimes sambal belacan) and then grilled, sometimes with a banana leaf between the seafood and hotplate. Some of the popular forms of seafood besides fish include squid (sotong) and stingray. And Always Eat with grounded chili paste or squeeze lime over it!

The smell of burnt banana leaves imparts the fish with a smoky flavor and the spice paste infuses the fish fillet with layers upon layers of spicy taste. It is always very spicy but taste very nice.

Recipe

Ingredient:

400-450g whole fish (any fish that you prefer)

Ingredients for marinate fish:

2 tbsp oil
2 tbsp thick coconut milk
2 cloves garlic
1 cm ginger
1/2 tbsp chilli powder
1/2 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/4 tsp pepper
1/4 tsp salt or to taste
1/4 tsp sugar
1 tsp ikan bilis stock granules

Cooking:

Clean the fish well and cut two deep cuts on both sides of fish.

Combine all "ingredients for marinate" fish and marinate the fish. Set aside in the refrigerator for a minimum of two hours.

Place fish on a piece of greased banana leaf. Grill fish on a baking tray in a preheated oven at 175-180 ºC for 20-25 minutes. (baste fish with the marinade every now and then until golden brown.)

Serve fish immediately.