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4.3 from 36 votes

Grilled Fish Recipe

Discover the best grilled fish ever! This Malaysian ikan bakar, or grilled fish wrapped in banana leaves, is moist, aromatic, and tantalizingly delicious. This ultimate grilled fish recipe promises an explosion of flavor that you just can't stop eating.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 325 kcal
Course: Main Course
Cuisine: Malaysian

Ingredients

Grilled Fish Sambal:
  • 6 oz (175g) fresh red chilies seeded and cut into small pieces
  • 4 oz (125g) shallots
  • 2 lemongrass cut into thin slices, use white part only
  • 1 tablespoon toasted belacan Malaysian shrimp paste
  • 2 teaspoons fish sauce
  • 1/2 lime extract juice
  • 1/4 teaspoon salt or to taste
  • 2 teaspoons sugar or to taste
Grilled Fish:
  • 1 lb (500g) red or white snapper cleaned and scales removed
  • 3-4 heets banana leaf
  • 4 tablespoons oil
Grilled Fish Dipping Sauce:
  • 1/2 cup water plus tamarind pulp size of a small ping pong ball
  • 3 fresh red chilies seeded
  • 2 bird’s eye chilies seeded, optional
  • 1 teaspoon toasted belacan
  • 1/4 teaspoon sugar
  • salt to taste
  • 2 shallots thinly sliced

Instructions

    Cup of Yum
  1. To cook grilled fish, grease a pan and line it with a few sheets of banana leaves. Drizzle 1 tablespoon of cooking oil over the leaves, spreading it evenly. Place the fish on top of the banana leaves.
  2. Add 3 tablespoons of sambal on top of the fish. Heat the pan over medium heat on your stovetop and cover it with a lid. Cook the grilled fish for about 8 minutes, then flip it over. Add 3 more tablespoons of sambal to the other side and cook for another 8 minutes.
  3. The grilled fish is done when you smell the sweet aroma of burnt banana leaves. Dish out and serve immediately with the Grilled Fish Dipping Sauce.
Grilled Fish Sambal
  1. Prepare the sambal by grinding the chilies, shallots, belacan, and lemongrass in a food processor. Blend until the sambal paste is smooth and well combined.
  2. Heat a wok and stir-fry the sambal paste until aromatic or until the oil separates from the paste. Add the seasonings—salt, sugar, and fish sauce—and give it a quick stir. Dish out and set aside.
Grilled Fish Dipping Sauce (Optional)
  1. Add water to the tamarind pulp and mix well. Let it sit for 15 minutes, then extract the tamarind juice and discard the pulp. In a mortar and pestle or food processor, pound or blend the red chilies, bird’s eye chilies, and toasted belacan. Combine the tamarind juice, sugar, salt, and sliced shallots with the sambal. Stir well and set aside.

Notes

  • You can grill fish on an outdoor grill or use the stovetop for cooking.
  • Grilled fish dipping sauce is optional. The fish is delicious as is. 
  • You can grill fish on an outdoor grill or use the stovetop for cooking.
  • If you cannot find fresh or frozen banana leaves in your supermarket or food stores, you may grill fish using aluminum foil.
  • Grilled fish dipping sauce is optional. The fish is delicious as is. 
  • How to clean banana leaves? Clean the banana leaves by rinsing with cold water, and then pat dry with paper towels. 
  • There are two types of snapper—red and white. Both are excellent choices for grilling, with the difference lying in their color and appearance. For my recipe, I opted for white snapper.
  • Banana leaves: They are used to wrap the fish and to serve the final finished dish.

Nutrition Information

Serving 4people Calories 325kcal (16%) Carbohydrates 17g (6%) Protein 29g (58%) Fat 16g (25%) Saturated Fat 11g (55%) Cholesterol 98mg (33%) Sodium 643mg (27%) Fiber 2g (8%) Sugar 10g (20%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 325

% Daily Value*

Serving 4people
Calories 325kcal 16%
Carbohydrates 17g 6%
Protein 29g 58%
Fat 16g 25%
Saturated Fat 11g 55%
Cholesterol 98mg 33%
Sodium 643mg 27%
Fiber 2g 8%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.