Ikan Bakar — Print Recipe — The Culinary Codex

Whole fish marinated in turmeric and salt, grilled over charcoal until smoky and crisp-skinned, served with a fiery sambal and fresh lime.

Ingredients

1 whole sea bass or tilapia (about 600g), cleaned and scored
2 tsp turmeric powder
1 tsp salt
2 tbsp vegetable oil
Banana leaves for wrapping
Sambal: 8 fresh red chillies, 4 shallots, 2 cloves garlic, 1 tbsp shrimp paste, juice of 2 limes, salt, sugar

Instructions

1 Rub the scored fish inside and out with turmeric, salt, and oil.
2 Wrap loosely in banana leaves and let marinate for 30 minutes.
3 Prepare sambal by pounding chillies, shallots, garlic, and shrimp paste. Mix with lime juice, salt, and sugar.
4 Grill fish over medium-hot charcoal for 7-8 minutes per side until the skin is charred and the flesh flakes easily.
5 Serve the whole grilled fish on banana leaves with sambal on the side.
6 Squeeze fresh lime over the fish just before eating.

Did You Know?

Bruneian fishermen traditionally cooked their catch right on the beach over driftwood fires — the simplest and arguably most delicious way to eat fresh fish.