This Malaysian and Indonesian delight, literally meaning ‘grilled fish’, has perfectly charred flavours that’s hard to resist!

Ikan Bakar (Grilled Fish)

SAUCE DIP:

  • Salam Kicap Manis

SAUCE MIX:

  • 5 tbsps Salam Kicap Manis
  • 3 tbsps vegetable oil
  • 2 tbsps lemon juice
  • 1 tbsp tamarind extract

INGREDIENTS:

  • 1 kg whole fish (salt and black pepper to marinate)
  • ½ tbsp black pepper 
  • ½ tbsp salt 
  • 3 tbsps oil

GARNISHING:

  • Sliced cucumbers
  • Tomato wedges
  • 1 lime (cut into halves)

PREPARATION METHOD:

  1. Clean well, then make deep slits on both sides of fish.
  2. Lightly rub salt and black pepper on fish, then coat sauce mix on fish well.
  3. Wrap using aluminium foil to ensure freshness, then chill for at least 30 minutes.
  4. Remove the marinated fish from chiller.
  5. Preheat the grill with high heat and lightly oil grate.
  6. Grill fish for 4 to 5 minutes per side (or longer depending on heat) until done.
  7. Transfer to plate, squeeze lime over fish and garnish with tomato wedges and sliced cucumbers. Enjoy with Salam Kicap Manis as dipping sauce.