This Secret Ikan Bakar Recipe Will Change Your Grilling Forever

Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes | Servings: 4 persons

Key Takeaways

• Authentic Malaysian grilled fish with spicy sambal sauce
• Perfect weekend grilling option ready in under an hour
• Customize heat level while maintaining traditional flavors
• Works with multiple fish varieties (sea bass, snapper, tilapia)

The Magic of Malaysian Grilled Fish

Craving bold flavors but stuck in a boring fish routine?

Ikan Bakar (Malaysian Grilled Fish) delivers that perfect combo of charred edges and aromatic spices that’ll make your taste buds dance. This recipe takes the intimidation out of exotic cooking and breaks it down into simple steps anyone can follow.

The secret lies in the sambal sauce—a flavor bomb that transforms ordinary fish into something extraordinary. With just 45 minutes of your time, you’ll create a meal that looks and tastes like it came straight from a Malaysian night market.

Nutrition Comparison (Per Serving)

Nutrient	Amount	% Daily Value
Calories	310 kcal	15%
Protein	28g	56%
Fat	18g	23%
Carbohydrates	9g	3%
Fiber	2g	7%
Sodium	420mg	18%

What You’ll Need

Ingredients List

Ingredient	Quantity	Notes
For the Fish:
Whole fish (sea bass, red snapper, or tilapia)	2 medium (about 1.5 lbs each)	Cleaned, scaled, and scored
Lime	2	1 sliced for garnish, 1 for juice
Salt	1 tsp
Banana leaves (optional)	4 large pieces	For wrapping/serving
For the Sambal Paste:
Shallots	6 medium	Roughly chopped
Garlic	4 cloves	Peeled
Fresh red chilies	6-8	Stems removed, adjust for heat preference
Lemongrass	2 stalks	White parts only, sliced
Ginger	2-inch piece	Peeled and sliced
Turmeric	1-inch piece fresh or 1 tsp powder	Peeled if using fresh
Tamarind paste	2 tbsp
Brown sugar	1 tbsp
Vegetable oil	3 tbsp
Salt	1 tsp

Kitchen Tools

Tool	Purpose
Food processor or mortar and pestle	For making sambal paste
Grill or grill pan	For cooking fish
Sharp knife	For scoring fish
Cutting board	For preparing ingredients
Mixing bowl	For marinating
Small bowl	For lime juice
Measuring spoons	For precise measurements
Basting brush	For applying sambal
Tongs	For flipping fish
Aluminum foil	If not using banana leaves
Kitchen timer	To track cooking times
Instant-read thermometer	To check fish doneness

Substitutions (If Needed)

• Fish options: Any firm white fish works well
• Banana leaves: Aluminum foil makes a good alternative
• Fresh turmeric: Ground turmeric (1 tsp) works in a pinch
• Tamarind paste: 1 tbsp lime juice + 1 tsp brown sugar
• Fresh chilies: 2-3 tbsp chili paste or sambal oelek

Step-by-Step Instructions for Beginners

Preparation Phase (30 minutes)

1. Prepare Your Workspace (5 minutes)

1. Gather all ingredients and place them on your counter.
   • Check that you have everything listed in the ingredients section.
   • Measure out all spices and aromatics before starting.
2. Set up your cutting board and knife.
   • Place a damp paper towel or kitchen towel under your cutting board to prevent slipping.
   • Have a trash bowl nearby for scraps.

2. Prepare the Fish (10 minutes)

1. Check that your fish is properly cleaned.
   • If you purchased whole fish, ensure scales are removed.
   • Check that the gills and internal organs have been removed.
   • Rinse the fish under cold water and pat completely dry with paper towels.
   Beginner’s Tip: If you’re not comfortable cleaning fish yourself, ask your fishmonger to clean, scale, and score the fish for you.
2. Score the fish on both sides.
   • Place the fish on your cutting board.
   • Using a sharp knife, make 3-4 diagonal cuts on each side of the fish.
   • Each cut should be about ½-inch deep and spaced 1 inch apart.
   • These cuts help the fish cook evenly and allow the marinade to penetrate.
   Warning: Be careful when handling sharp knives. Cut away from your body.
3. Season the fish.
   • Cut one lime in half and squeeze the juice into a small bowl.
   • Sprinkle ½ teaspoon salt inside the cavity of each fish.
   • Sprinkle the remaining salt evenly over both sides of the fish.
   • Drizzle the lime juice over both sides and inside the cavity.
   • Use your hands to gently rub the salt and lime juice all over the fish.
   • Let the fish rest for 10 minutes while you prepare the sambal paste.

3. Make the Sambal Paste (15 minutes)

1. Prepare the aromatics.
   • Peel the shallots and garlic cloves.
   • Cut the shallots into quarters.
   • Remove stems from chilies. For less heat, remove the seeds as well.
   • Peel the ginger and turmeric (if using fresh) and slice into thin pieces.
   • Remove the tough outer layers of lemongrass and cut just the bottom 4 inches into thin slices.
2. Blend the paste.
   • If using a food processor:
     • Add shallots, garlic, chilies, lemongrass, ginger, and turmeric to the food processor bowl.
     • Pulse 8-10 times until ingredients are finely chopped but not completely smooth.
     • Scrape down the sides of the bowl as needed.
   • If using mortar and pestle:
     • Start with the hardest ingredients (lemongrass, ginger, turmeric).
     • Pound until broken down, then add garlic, chilies, and finally shallots.
     • Continue pounding until you achieve a coarse paste.
3. Cook the sambal paste.
   • Place a small pan over medium heat.
   • Add 2 tablespoons of vegetable oil.
   • When the oil is hot (it will shimmer slightly), add the blended paste.
   • CAUTION: The paste may splatter, so stand back and be careful.
   • Reduce heat to medium-low.
   • Cook for 8-10 minutes, stirring frequently with a wooden spoon to prevent burning.
   • The paste will gradually darken and become more fragrant.
   • If it starts to stick, add 1-2 tablespoons of water.
4. Finish the sambal.
   • Add tamarind paste, brown sugar, and salt to the pan.
   • Stir well to combine all ingredients.
   • Cook for another 2-3 minutes until the mixture darkens slightly and becomes thick.
   • You’ll know it’s ready when the oil starts to separate from the paste.
   • Remove from heat and let cool for 5 minutes.
   Beginner’s Tip: The sambal paste can be made up to 3 days ahead and stored in the refrigerator.

4. Prepare the Banana Leaves (If Using) (5 minutes)

1. Clean the banana leaves.
   • Rinse leaves under warm water to remove any dirt.
   • Pat dry with paper towels.
2. Make the leaves pliable.
   • Hold a leaf with tongs.
   • Pass quickly over an open flame (gas stove) or hot electric burner for about 5 seconds per side.
   • The leaf will become shiny and flexible.
   • Repeat with all leaves.
   • Cut into pieces large enough to wrap around your fish.
   CAUTION: Be extremely careful when passing leaves over flame to avoid burns. Alternative: If you don’t have access to banana leaves, simply use aluminum foil or cook directly on the grill.

Cooking Phase (15 minutes)

5. Preheat Your Grill (5 minutes)

1. Prepare your grill.
   • For a gas grill: Turn on to medium-high heat (about 375-400°F).
   • For a charcoal grill: Light charcoal and let burn until coals are covered with gray ash.
   • For a grill pan: Heat over medium-high heat for 5 minutes.
2. Clean and oil the grates.
   • Use a grill brush to remove any debris from previous cooking.
   • Fold a paper towel into a small square.
   • Dip in vegetable oil.
   • Using tongs, rub the oiled paper towel over the grates 3-4 times.
   • This crucial step prevents the fish from sticking.

6. Apply the Sambal (5 minutes)

1. Coat the fish with sambal paste.
   • Using a basting brush, generously coat both sides of fish with sambal paste.
   • Make sure to get the paste into the score marks.
   • Don’t forget to brush some inside the cavity as well.
   • Set aside about ¼ of the sambal for basting during cooking.
   Beginner’s Tip: Use one hand for handling the raw fish and the other for the brush to avoid cross-contamination.

7. Grill the Fish (15 minutes)

1. Place the fish on the grill.
   • If using banana leaves: Place fish on banana leaf, then place the leaf on the grill.
   • If not using leaves: Place fish directly on the well-oiled grates.
   • Close the grill lid if using a covered grill.
2. Cook the first side.
   • Let the fish cook undisturbed for 5-6 minutes.
   • You’ll know it’s ready to flip when it releases easily from the grates.
   • If it sticks, give it another minute before trying again.
3. Flip the fish carefully.
   • Use two spatulas—one under the head and one under the tail.
   • Gently lift and flip in one smooth motion.
   • If using banana leaves, flip the entire leaf.
   Beginner’s Tip: If you’re nervous about flipping, you can use a fish grilling basket, which allows you to flip the entire basket rather than the fish itself.
4. Cook the second side.
   • Baste the top side with more sambal paste.
   • Cook for another 5-6 minutes.
   • The fish is done when the flesh is opaque and flakes easily when tested with a fork.
   • For absolute certainty, use an instant-read thermometer—the internal temperature should reach 145°F at the thickest part.
5. Final check for doneness.
   • Insert the tip of a knife into the thickest part of the fish.
   • If it goes through easily and the flesh is opaque, the fish is done.
   • If using a thermometer, insert it into the thickest part of the fish (usually behind the head).

8. Serve the Fish (5 minutes)

1. Transfer to serving platter.
   • Carefully remove the fish from the grill using two spatulas.
   • If you used banana leaves, you can serve the fish on them for presentation.
   • If not, transfer to a serving platter.
2. Final touches.
   • Brush with remaining sambal for extra flavor.
   • Cut the second lime into wedges.
   • Arrange lime wedges around the fish.
   • Serve immediately while hot.
   Serving Suggestion: Ikan Bakar pairs perfectly with coconut rice and a simple cucumber salad.

Troubleshooting Tips

Problem	Solution
Fish sticking to grill	Make sure grates are very well oiled; consider using a fish basket
Sambal burning	Reduce heat and move fish to cooler part of grill
Fish falling apart	Don’t flip too early; use two spatulas for support
Undercooked fish	Add 2-3 minutes per side; check that thickest part reaches 145°F
Too spicy	Serve with coconut rice and cucumber to balance heat
Skin tearing	Make sure fish is completely dry before grilling
Flare-ups on grill	Keep a spray bottle of water nearby to tame flames
Fish cooking unevenly	Make sure fish is at room temperature before grilling

Variations & Substitutions

Different Fish Options

• Sea bass: Traditional choice with delicate flavor
• Red snapper: Slightly sweet with firm texture
• Tilapia: Budget-friendly option
• Mackerel: Stronger flavor that stands up well to spices
• Trout: Works well but cook for less time due to thinner flesh

Dietary Modifications

• Gluten-free: This recipe is naturally gluten-free
• Lower carb: Reduce or omit brown sugar in sambal
• Less spicy: Remove seeds from chilies or reduce quantity
• Dairy-free: Already dairy-free as written

Storage & Reheating

• Refrigeration:
  • Store leftover fish in airtight container for up to 2 days
  • Store leftover sambal separately for up to 1 week
• Freezing:
  • Not recommended for the cooked fish as texture will suffer
  • Uncooked sambal paste can be frozen in ice cube trays for up to 3 months
• Reheating:
  • Oven method (best): Wrap in foil and heat at 275°F for 10-15 minutes
  • Stovetop method: Place in covered skillet with 2 tablespoons water on low heat for 5 minutes
  • Avoid microwave as fish will become rubbery

Safety Notes & Tips

• Fish safety: Always cook fish to internal temperature of 145°F
• Handling chilies: Wear gloves when handling hot peppers; avoid touching eyes
• Banana leaves: Be careful when passing over flame to avoid burns
• Food processor safety: Ensure lid is secure before processing sambal ingredients
• Grill safety: Never leave a hot grill unattended
• Raw fish handling: Wash hands thoroughly after handling raw fish

Pro Tips for Success

• Room temperature fish cooks more evenly than cold fish; let sit out for 15 minutes before grilling
• Scoring the fish helps it cook evenly and absorbs more flavor
• Don’t rush the sambal cooking — those 10 minutes develop deep flavor
• Rest the fish for 5 minutes after grilling for juicier results
• Serve with coconut rice and cucumber salad for a complete meal
• Make extra sambal and store in refrigerator for up to a week for other dishes
• Pat fish very dry before seasoning to ensure crispy skin
• If cooking for kids, reduce the chili amount by half for a milder version