Ikan Bakar
Global • non_veg
About Ikan Bakar
Grilled fish with sambal
How to Make Ikan Bakar (Traditional & Healthy Version)
Ikan Bakar, a quintessential Malaysian grilled fish dish, is beloved across the country for its smoky aroma and bold, spicy flavors. Originating from coastal communities, 'ikan bakar' literally means 'grilled fish' in Malay, and it's a staple at night markets (pasar malam) and beachside stalls. The fish is marinated in a fragrant blend of local spices, including serai (lemongrass), kunyit (turmeric), and belacan (shrimp paste), then charred over hot coals, often wrapped in daun pisang (banana leaves) to infuse it with an earthy aroma. What makes Ikan Bakar unique is Malaysia’s multicultural influence. The recipe combines Malay, Chinese, and Indian culinary traditions, resulting in a dish that’s both deeply flavorful and representative of Malaysia’s diverse heritage. The marinade is typically spicy, tangy, and slightly sweet, balancing the freshness of local catch like ikan kembung (mackerel) or ikan pari (stingray). Served with air asam (tamarind dip), Ikan Bakar is a delicious dinner option that’s both satisfying and nutritious. For health-conscious eaters, Ikan Bakar is an excellent choice. Grilling minimizes added fats while maximizing flavor, and the use of herbs and spices not only enhances taste but also boosts nutritional value. Whether enjoyed at a festive gathering or a casual family meal, this dish embodies the spirit of Malaysian communal dining and celebrates the bounty of local ingredients.
Ingredients(for 1 medium grilled fish with sambal and salad)
- 2 medium (400-500g each) Ikan kembung (mackerel) or any firm white fish (fresh, cleaned)
- 2 stalks Serai (lemongrass) (finely chopped)
- 3 cloves Bawang merah (shallots) (peeled)
- 2 cloves Bawang putih (garlic) (peeled)
- 1 tsp Kunyit (turmeric powder)
- 1 tsp Belacan (shrimp paste) (toasted)
- 2 Cili merah (red chili) (seeded)
- 2 pieces Daun pandan (pandan leaves) (optional, for fragrance) - optional
- enough to wrap fish Daun pisang (banana leaves) (rinsed) - optional
- 2 tbsp Air asam (tamarind juice) (for dipping sauce)
- 1 tbsp Minyak kelapa (coconut oil) (for basting) - optional
- 1 tsp Garam (salt)
- 2 Lime wedges (for serving) - optional
Instructions
- 1
Prepare the marinade by blending serai, bawang merah, bawang putih, cili merah, kunyit, belacan, and garam until smooth.
5 minutes
Use a mortar and pestle for a more authentic texture.
- 2
Rub the marinade evenly over the cleaned ikan kembung, ensuring both sides and inside the cavity are coated.
3 minutes
Marinate for at least 10 minutes to allow flavors to penetrate.
- 3
Preheat your grill or barbecue. If using daun pisang, wrap each fish securely with the leaves and tie with pandan leaf strips for extra aroma.
5 minutes
Banana leaves help prevent sticking and impart a subtle sweetness.
- 4
Place the fish on the hot grill. Cook each side for about 7-10 minutes, basting occasionally with minyak kelapa for moisture and sheen.
15 minutes
Do not overcook—fish should be just cooked through and flake easily.
Why This Dish is Healthy
This grilled fish recipe is a healthy choice because it uses minimal oil and relies on natural herbs and spices for flavor. The dish is low in saturated fat, high in protein, and free from refined carbs, making it suitable for weight management and diabetic-friendly diets. Local ingredients like lemongrass and turmeric offer unique health benefits, and grilling ensures fewer calories compared to deep-frying. Ikan Bakar is perfect for anyone seeking wholesome Malaysian cuisine.
Ikan Bakar is a nutrient-dense dish, rich in lean protein from fish, which supports muscle health and satiety. The use of spices like turmeric and lemongrass provides antioxidants and anti-inflammatory compounds. Grilling, rather than frying, reduces unhealthy fats, while pandan and banana leaves add aroma without additional calories. Serving with a tangy air asam dip and fresh salad further boosts vitamin and mineral intake, making this meal balanced and heart-friendly.
Pro Tips
- 💡Tip 1: Fresh fish is key—always choose locally caught fish for best flavor.
- 💡Tip 2: Toast belacan before blending to enhance its aroma and depth.
- 💡Tip 3: Wrapping fish in banana leaves prevents sticking and adds a unique fragrance.
Storage & Serving
Store leftover grilled fish in an airtight container in the fridge for up to 2 days. Reheat gently in an oven or steamer to preserve moisture. Air asam dip can be refrigerated separately for 2-3 days.
Best served: Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
| Protein | 32.0 g |
| Carbohydrates | 5.0 g |
| Total Fat | 12.0 g |
| Fiber | 1.0 g |
| Sugars | 0.8 g |
| Sodium | 340.0 mg |
| Potassium | 310.0 mg |
| Cholesterol | 38.0 mg |
| Vitamin A | 45.0 IU |
| Vitamin C | 2.5 mg |
| Calcium | 28.0 mg |
| Iron | 0.7 mg |
| Magnesium | 32.0 mg |
| Zinc | 0.5 mg |
| Phosphorus | 160.0 mg |
| Vitamin D | 2.1 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 2.1 mg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 1.9 µg |
| Folate | 10.0 µg |
