Ikan Panggang/Ikan Bakar (Grilled Fish with Banana Leaves)

Name: Ikan Panggang/Ikan Bakar (Grilled Fish with Banana Leaves)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp toasted belacan (Malaysian shrimp paste); 1 teaspoon toasted belacan; 2 birds eye chilies, deseeded; 454 grams fish fillet or whole fish (for example: red snapper); 2 teaspoons fish sauce; 2 lemongrass, cut into thin slices; 1 lime or 1 calamansi lime (limau kasturi), extract the juice; 4 Tbsps oil; 3 fresh red chilies, deseeded; 170 grams fresh red chilies, deseeded and cut into small pieces; 0 teaspoons salt, or to taste; 2 servings Salt to taste; 2 shallots, thinly sliced; 113 grams shallots; 2 servings Sugar to taste; 3 teaspoons sugar, or to taste; 0 teaspoons turmeric powder; 8 Tbsps water + tamarind pulp (size of a small ping pong ball)

Ikan Panggang/Ikan Bakar (Grilled Fish with Banana Leaves) is a gluten free, dairy free, and pescatarian main course. This recipe makes 2 servings with 695 calories, 50g of protein, and 36g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. If you have belacan, chilies, lime, and a few other ingredients on hand, you can make it. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Grilled Fish Sambal:Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor. Make sure the sambal paste is well blended and smooth.

Ingredients you will need

Lemon Grass

Shallot

Belacan

Chili Pepper

Fish

Equipment you will use

Food Processor

Heat up a wok and tumis (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Add the seasonings: salt, sugar, and fish sauce and do a quick stir, dish out and set aside.Sambal Belacan and Sliced Shallots Condiment:Soak the tamarind pulp with water for 15 minutes and extract the juice. In a mortar and pestle or food processor, pound/blend the red chilies, birds eye chilies, and toasted belacan.

Ingredients you will need

Tamarind Pulp

Chili Pepper

Fish Sauce

Seasoning

Extract

Shallot

Belacan

Juice

Sugar

Water

Salt

Equipment you will use

Mortar And Pestle

Food Processor

Lay a few sheets of banana leaves and grease the surface of the banana leaves with some oil.

Ingredients you will need

Banana Leaves

Cooking Oil

Lay the fish fillet on top of the banana leaves and add about 2 3 tablespoons of sambal on top of the fish.

Ingredients you will need

Banana Leaves

Fish

Spread the sambal evenly.

Ingredients you will need

Spread

Place the fish on top of the grill (upper rack with indirect heat) and cover the grill. Wait for 8 minutes or so (depending on the heat) and flip the fish over to the other side.

Ingredients you will need

Fish

Equipment you will use

Grill

Add 2 3 more tablespoons of sambal on the other side of the fish. Cook for another 8 minutes or until the fish is cooked.

Ingredients you will need

Fish

Transfer the fish and the banana leaves to the lower rack and grill for a couple of minutes with direct heat, or when you smell the sweet aroma of burnt banana leaves.

Ingredients you will need

Banana Leaves

Fish

Equipment you will use

Grill

Transfer out and serve immediately with sambal belacan and sliced shallots condiment.

Ingredients you will need

Condiment

Shallot

Belacan

Equipment

Ingredients

Servings:

1Tbsp

toasted belacan (Malaysian shrimp paste)1teaspoon

toasted belacan 2

bird's eye chilies, deseeded 454grams

fish fillet or whole fish (for example: red snapper)2teaspoons

fish sauce 2

lemongrass, cut into thin slices 1

lime or 1 calamansi lime (limau kasturi), extract the juice 4Tbsps

oil 3

fresh red chilies, deseeded 170grams

fresh red chilies, deseeded and cut into small pieces 0teaspoons

salt, or to taste 2servings

Salt to taste 2

shallots, thinly sliced 113grams

shallots 2servings

Sugar to taste 3teaspoons

sugar, or to taste 0teaspoons

turmeric powder 8Tbsps

water + tamarind pulp (size of a small ping pong ball)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.