Ready : 25 mins [Prep : 10 mins † Cooking : 15 mins † Not Inclusive Of Marinating Time ]
Serve : 4 with other dishes
Generic : PanFry
Level : Easy
Idle : NonePrintable Recipe.
“An Absolute Malaysian Classic Fish Dish”
Ikan Bakar literally means burned fish. A classic Malay-style charcoal-grilled fish, traditional, it is first marinated in a flavorful spice paste and then grilled (over a charcoal fire) with coconut oil and banana leaves for maximum flavor. Popular fishes used for the dish include Tilapia, Skate, Snapper, Sea Bass, Black Pomfret or Stingray. The smell of burnt banana leaves imparts the fish with a smoky flavor and the spicy paste infuses the fish with amazing flavors. There is a little tweak in this recipe. Instead of using the traditional Sambal paste (Southeast Asian chili-based condiment) – which is quite tedious in preparation, The VianD substitute the paste with Indian Masala (Curry powder), thus shortening the preparation time considerably. And instead of grilling over a charcoal fire, this is Pan fried – giving the fish a much moister texture. Try this, it tastes just as good, with less hustle. Here’s The Viand’s take on “Ikan Bakar/Ikan Panggang (Grilled Black Pomfret with Banana Leaves)“.
- Thoroughly cleaned Black Pomfret. Score the fish gently. U can keep it full if U like.
SIDE (Marinating) :
- Fish curry powder (masala), Chilli powder, a small amount of Turmeric and Garlic powder. Frankly, the curry powder is all U need (it already has all the spices incorporated in it), but adding a little more of some of this component, simply intensify the flavors. Curry leaves and sliced Shallots. And a few pieces of Banana leaves – for grilling.
- Salt and Sugar. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!
- Step 1 : Start by mixing all the Marinating Ingredients and the Seasoning Ingredients with a little water to form a paste. It should not be too watery as the paste should be able to coat the Fish. Marinate for at least an hour or better still a 3-4 hrs for better flavors.
- Step 2 : Make sure the fish are at room temperature b4 Pan-fry (out the fridge for at least an hr). Place a big piece of Banana leaf on a non-stick pan. Coat it will lots of oil on medium heat. Gently place the fish in and let sit for abt 5-8 mins (depending on the size of the fish and heat) or till kinda slightly charred – don’t move the fish too much else it will break-up. Repeat the same process for the other side and voila, ur “Ikan Bakar/Ikan Panggang (Grilled Black Pomfret with Banana Leaves)” is ready to be served hot.