Ikan Bakar Portugis (Classic)
Hidangan tradisional · Portuguese-Malaysian
A classic Ikan Bakar Portugis featuring whole fish marinated in a rich, spicy, and tangy rempah (spice paste) and grilled over charcoal, resulting in a smoky, flavorful dish with a slightly charred exterior and tender, moist flesh. Served with a vibrant sambal.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Whole fish (e.g., snapper, mackerel)4 x 200g
- Lemongrass2 stalks
- Galangal1 inch
- Turmeric root1 inch
- Red chilies5-7
- Shallots5
- Garlic3 cloves
- Belacan (shrimp paste)1 tsp
- Tamarind paste2 tbsp
- Coconut milk100 ml
- Lime juice1 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Banana leavesfor wrapping
- Oil2 tbsp
Langkah
- 1
Prepare the rempah (spice paste): Pound or blend lemongrass, galangal, turmeric, red chilies, shallots, garlic, and belacan until smooth.
- 2
Marinate the fish: Score the fish. Mix the rempah with tamarind paste, coconut milk, lime juice, sugar, salt, and pepper. Coat the fish thoroughly with the marinade, ensuring it gets into the scores. Let it marinate for at least 30 minutes.
- 3
Prepare banana leaves: Lightly grill or steam banana leaves until pliable to prevent tearing.
- 4
Grill the fish: Wrap each marinated fish in banana leaves. Grill over medium-hot charcoal for about 15-20 minutes per side, or until the fish is cooked through and flaky. Baste with remaining marinade if desired.
- 5
Serve: Unwrap the fish and serve hot, typically with sambal and fresh accompaniments like cucumber and lime wedges.
