kan Bakar: Indonesian and Malaysian Charcoal Grilled Fish.

Ikan bakar is charcoal-grilled fish in Indonesia and Malaysia. The fish is seasoned with a spice marinade then wrapped in banana leaves before being laid on the hot grill. The banana leaves keep the fish from sticking to the grill, keep the moisture in and give the food a distinct sweet herby aroma. While grilling gives the dish a wonderful smoky flavor, it is also possible to use a gas grill or even a stovetop grill.

Grilled skate is a common hawker food found in the street stalls of Malaysia. Look for the ikan bakar sign if you are visiting. These stalls normally serve a variety of fish for grilling but, by far, the most popular is skate.

This is a recipe from Kuala Lumpur’s famous Bellamy Road ikan bakar stalls which are cozily tucked away in a green corner behind the King’s palace.

“This is a flavorful way to prepare a mild fish. I used halibut and appreciated how the banana leaves keep the fish moist, prevented sticking, and added a smoky grassy aroma during cooking. The belacan is strong smelling and even more so when roasted, so I toasted it on foil on my outdoor grill. I ordered it online.” —Danielle Centoni

A Note From Our Recipe TesterIngredients

For the Marinade:

• 1 tablespoon chili powder
• 1 teaspoon belacan
• 4 shallots, coarsely chopped
• 1 large onion, coarsely chopped
• 1 stalk lemongrass, minced (use only the bottom 3-inches)
• 2 cloves garlic, coarsely chopped
• 1 teaspoon minced fresh ginger, or 1/2 teaspoon ground ginger
• 1 teaspoon minced fresh galangal
• 1 tablespoon turmeric powder
• 1 tablespoon cooking oil
• 1 tablespoon freshly squeezed lime, or lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon granulated sugar

For the Fish:

• 2 pounds skate, grouper, or other firm fish
• Kosher salt
• 1/2 cup canola or other neutral oil, more for the grill
• 4 to 6 large pieces banana leaves
• Store-bought or homemade sambal belacan, or sambal oelek, for serving
• 1 small shallot, or 1/2 small onion, thinly sliced
• Lime or lemon wedges

Steps to Make ItMake the Marinade

1. Gather the ingredients for the marinade.

   Position a rack in the center of the oven and heat to 450 F.

   

2. Place chili powder in a small bowl, and add 1 or 2 tablespoons of water to make a thick paste. Set aside.

   

3. Chop the belacan into small pieces.

   

4. Place the belacan slices slightly apart from each other on a piece of parchment or foil on a baking sheet.

   

5. Roast for about 2 minutes or until the edges start to brown. Let it cool down before blending. Note that roasting belacan this way will leave your kitchen smoky and with a strong smell for some time. Leaving the windows and doors open will help to clear out the odors.

   

6. Place chili paste, roasted belacan, shallots, onion, lemongrass, garlic, ginger, galangal, turmeric, oil, lime juice, salt, and sugar in a blender or food processor. Blend until smooth. If it is too dry, add 1 teaspoon of water at a time until the mixture becomes a smooth paste.

   

Preparing the Fish

1. Gather the ingredients for the fish.

   

2. Cut the fish lengthwise into 1 1/2 inch wide strips.

   

3. Rinse and pat dry with kitchen or paper towels.

   

4. Sprinkle each piece generously with salt making sure that they are evenly coated.

   

5. Place the fish in the marinade, cover and refrigerate for at least two hours to let the marinade do its magic.

   

Grilling the Fish

1. Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Alternatively, use a wok.

   

2. Clean and oil the grill grates.

   

3. Line the grill with two layers of banana leaves. If the banana leaves are small, cut a few pieces and layer them. Make sure the leaves are able to sit flat on the grill.

   

4. Remove the fish from the marinade (discard the marinade). Place the marinated fish side by side on the banana leaves. Drizzle 1/2 tablespoon of oil over each piece of fish. Grill the fish, turning once or twice so the filets cook evenly, 10 to 15 minutes total. Halfway through grilling, drizzle another 1/2 tablespoon of oil on each filet so the fish doesn’t dry out, but gets charred and slightly crisp.

   

5. The fish is cooked when the flesh separates easily. Use a fork or spoon to test.

   

6. Mix together the sambal belacan and the shallot. Serve the fish on a fresh piece of banana leaf with the sambal belacan and lime wedges.

Source: https://www.thespruceeats.com/