Ikan Bakar

Name: Ikan Bakar
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 1 whole stingray wing or snapper (600g); 4 tbsp sambal (blended red chilies, belacan, tamarind); 2 stalks lemongrass, bruised; 4 kaffir lime leaves; 1 large tomato, sliced; 1 red onion, sliced; 2 tbsp tamarind juice; Salt; Banana leaves for wrapping; Lime wedges

Ikan Bakar (EE-kan BAH-kar)

Grilled Fish in Banana Leaf

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 382 kcal

Whole fish slathered in a fiery sambal paste, wrapped in banana leaves, and grilled over charcoal until smoky, tender, and infused with the leaf's sweet aroma — Malaysia's beachside king.

Nutrition & Info

Protein 38.0g

Carbs 8.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

charcoal grill banana leaves wire grill rack

Presentation Guide

Vessel: banana leaf, unwrapped on plate

Garnishes: lime wedge, sliced onion, extra sambal

Accompaniments: steamed rice, ulam, air limau (lime juice)

Ingredients

1 whole stingray wing or snapper (600g)
4 tbsp sambal (blended red chilies, belacan, tamarind)
2 stalks lemongrass, bruised
4 kaffir lime leaves
1 large tomato, sliced
1 red onion, sliced
2 tbsp tamarind juice
Salt
Banana leaves for wrapping
Lime wedges

Instructions

1
Score the fish on both sides and rub with salt and tamarind juice. Marinate for 15 minutes.
2
Spread sambal generously over both sides of the fish.
3
Lay banana leaf on grill. Place lemongrass, lime leaves, and tomato slices on the leaf, then the fish on top.
4
Add red onion slices on the fish. Fold banana leaf to enclose loosely.
5
Grill over medium charcoal for 15-20 minutes, flipping once, until the fish is cooked and the banana leaf is charred.
6
Unwrap and serve directly on the banana leaf with extra sambal and lime wedges.

💡

Did You Know?

Stingray (ikan pari) is the most prized fish for ikan bakar in Malaysia — its flat shape and firm, slightly chewy flesh holds up perfectly to the charcoal grill and absorbs sambal beautifully.

Chef's Notes

Equipment Tips

charcoal grill
banana leaves
wire grill rack

Garnishing

lime wedge, sliced onion, extra sambal

Accompaniments

steamed rice, ulam, air limau (lime juice)

The Story Behind Ikan Bakar

Ikan bakar is quintessential Malaysian coastal cuisine, found at every seaside town from Langkawi to Johor. The banana leaf wrapping is both a cooking vessel and serving plate, imparting a subtle sweetness while keeping the fish moist over fierce charcoal heat. The Portuguese settlement area in Melaka is particularly famous for its ikan bakar, a legacy of 16th-century colonial influence blended with Malay grilling techniques.

🕐 Traditionally enjoyed dinner at seaside stalls, night markets 📜 Origins: Malay coastal tradition

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