Quick Weeknights · Malaysian
Ikan Bakar
Fresh fish marinated in a robust sambal paste and charred over a hot grill. The aromatic spices penetrate the flesh for a deep, smoky finish.
Why This Works
The combination of aromatics (galangal, lemongrass) provides a bright counterpoint to the deep, smoky heat of the sambal.
The Upgrade
Squeeze fresh calamansi lime over the fish just before serving for an essential acidic pop.
Chef's Secret
Michelin TechniqueMarinate the fish for at least 20 minutes before grilling to ensure the flavors reach the bone.
Ingredients
Total time including resting: 40 min
Directions
Blend shallots, galangal, lemongrass, sambal, and turmeric into a thick, smooth paste.
5 minScore the fish on both sides to allow the marinade to penetrate deeply.
2 minRub the paste thoroughly over the fish, including inside the cavity.
3 minHeat grill to medium-high heat.
Place fish on banana leaf on the grill; this protects the skin while imparting a faint herbal note.
Grill for 12-15 minutes, turning once, until the flesh is opaque and the edges of the marinade are charred.
15 minServe immediately while the aromatic oils are warm and fragrant.
Wine Pairing
Gamay
Red Wine
The BottleMarcel Lapierre Morgon
The low tannins and juicy red fruit of a Cru Beaujolais avoid clashing with the aggressive sambal spice. Its smoky, earthy undertones enhance the charred notes of the grilled fish.
Nutrition per Serving
350
calories
38g
protein
6g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Blanched Kangkong
Briefly boil water spinach and toss with a drop of sesame oil to provide a neutral, cooling vegetable base for the spicy grilled fish.
Ingredients
Directions
Trim the tough bottom 2 inches from the kangkong stalks; wash thoroughly.
Bring a large pot of salted water to a rolling boil.
Submerge kangkong for exactly 45 seconds until stems are vibrant and tender-crisp.
Immediately transfer to an ice-water bath to arrest the cooking process.
Drain well and gently pat dry to ensure no excess moisture dilutes the seasoning.
Toss the greens with sesame oil and finish with a sprinkle of sesame seeds before serving.
Side Dish
Coconut Rice
Cook rice with a bit of coconut milk to provide a creamy, mild starch that tames the heat of the sambal paste.
Ingredients
Directions
Rinse the rice under cold water until the water runs clear; drain thoroughly.
In a medium saucepan, combine rice, coconut milk, water, salt, sugar, and the knotted pandan leaf.
Bring the mixture to a gentle boil over medium-high heat, stirring once to prevent sticking.
Reduce heat to the lowest setting, cover tightly with a lid, and simmer for 18 minutes.
Remove the saucepan from the heat and allow it to rest, covered, for an additional 5 minutes.
Discard the pandan leaf and fluff the rice gently with a fork before serving.
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