Join me in the Gardens of The Penang Hotel Jen in Malaysia, Where I will be BBQing Stingray Fish with Local Executive Chef Siva.
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Ikan Bakar
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How to make Ikan Bakar
Prep Time: 30 Minutes
BBQ Time: 15-20 Minutes
Ingredients
- Whole or Fillets of Fish – We used Stingray but you could use any fish including Red Snapper or Sea Bass
- 6-8 Garlic Cloves
- 8-10 Small Red Onions
- 4 Pieces of Lemongrass
- 6 Red Chillies
- 10-12 Green Birdseye Chillies
- 20g of Fresh Turmeric
- 2-3 tablespoons of Coconut Cream
- 20g of Belacan (Shrimp Paste)
- 2 teaspoons of Sugar
- 1/2 a teaspoon of Salt
Optional
- Banana Leaves
- Turmeric Leaves
For products we use in this video visit Here
Watch the full Video Tutorial
Instructions
- You will need to make the Spicy Paste to start. Roughly chop the garlic, onions, chillies and lemongrass. Place in a blender or food processor and blend until finely chopped and forming a paste. Add the coconut cream and Belacan. Add salt and sugar to taste. Mix thoroughly and set to one side.
- Next get your BBQ nice and hot. When the grill is hot, take two pieces of aluminium foil and lay the banana leaf on top.( If you don’t have banana leaves just use the foil). Spread half the chilli paste onto the leaves.
Lay the fish on to the paste. Top with the remaining paste. If you have the turmeric leaf, lay on top of the fish. Omit this step if you haven’t got turmeric. Lay another piece of foil over the top and tightly seal all the edges. - Lay on to the grill and cook for 15-20 minutes depending on the size of your fish.
- Remove from the grill and carefully slice a hole in the foil to allow the hot steam to escape. Your fish is now ready to be served.
Enjoy all that spicy goodness. Yum Yum!!
Ikan Bakar
