Grilled Ikan Bakar with Spicy Sambal

Ingredients

In this adaptation of Pescado zarandeado to Malay cuisine, we replace the Mexican flavors with traditional Malay spices and ingredients. The original dish is known for its use of Mexican spices like achiote and ancho chili, whereas our version incorporates Malay spices such as turmeric, lemongrass, and tamarind. Additionally, we substitute the traditional Mexican salsa with a spicy sambal, which is a staple in Malay cuisine. We alse have the original recipe for Pescado zarandeado, so you can check it out.

• 2 whole fish (such as snapper or mackerel), cleaned and scaled 2 whole fish (such as snapper or mackerel), cleaned and scaled
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, minced 2 red chilies, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine turmeric powder, minced garlic, minced red chilies, tamarind paste, and vegetable oil to make a marinade.
2. 2.
   Rub the marinade all over the fish, including the cavity and the skin. Make sure the fish is evenly coated.
3. 3.
   Place the bruised lemongrass stalks inside the cavity of the fish.
4. 4.
   Cover the fish and let it marinate in the refrigerator for at least 1 hour.
5. 5.
   Preheat the grill to medium-high heat.
6. 6.
   Grill the fish for about 5-7 minutes on each side, or until the flesh is cooked through and the skin is slightly charred.
7. 7.
   Remove the fish from the grill and let it rest for a few minutes.
8. 8.
   Serve the grilled fish with spicy sambal on the side.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Tamarind paste — If using tamarind pulp, soak it in warm water for a few minutes, then strain to obtain the paste.

Tips & Tricks

• For a smokier flavor, grill the fish over charcoal instead of a gas grill.
• Adjust the spiciness of the sambal by adding more or fewer chilies according to your preference.
• Serve the grilled fish with a squeeze of lime juice for a refreshing citrusy twist.
• If you don't have a grill, you can also cook the fish in the oven at 200°C (400°F) for approximately 15-20 minutes.

Serving advice

Serve the Grilled Ikan Bakar with Spicy Sambal alongside steamed rice and a fresh salad of cucumber and tomato. Garnish with chopped cilantro for added freshness.

Presentation advice

Place the grilled fish on a large platter, garnish with lime wedges and cilantro sprigs. Serve the spicy sambal in a small bowl on the side. This vibrant and colorful presentation will make your dish even more enticing.