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Ikan Bakar 2

Ikan Bakar

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 2-3 1x
  • Category: Main Course
  • Cuisine: Malaysian


Ikan Bakar is a popular dish in Malaysia and Indonesia, literally translated as “burned fish”, where fish or any other forms of seafood is charcoal grilled then topped with sambal and served over banana leaf.




  • 2 pcs large red snapper, scaled and cleaned
  • salt
  • freshly ground black pepper
  • 1 large banana leaf


  • 200 g fresh red chillies, seeded and roughly chopped
  • 150 g shallots
  • 2 stalks lemongrass, thinly sliced
  • 6 tsp belachan
  • 2 tsp fish sauce
  • 3 tsp brown sugar
  • juice from 1 small lime
  • 1/4 tsp turmeric
  • 1/4 cup oil


  1. In a food processor combine chillies, shallots, belacan and lemongrass, blend well to make a smooth paste.
  2. In a wok add the oil then sauté the processed paste then add the fish sauce, brown sugar, lime juice and turmeric. Stir fry until very aromatic.
  3. Season your snapper with salt and freshly ground black pepper.
  4. In a baking tray lay a few sheets of banana leaves and add a bit of oil on the top surface. Lay the fish on top together with 3 tablespoons of the sambal paste, spread the paste evenly. Place the fish on top of a preheated grill then cook for 8 minutes. Flip the fish over then add another 3 spoons of sambal on top spreading evenly, cook for 8-10 more minutes or until fish is cooked.
  5. Remove fish from oven, place it on a serving platter together with the banana leaf then serve.