Malauysian Grilled Fish Recipes
I came from an island in Malaysia called Penang where fish are abundant and caught off the coasts of the island. We have many great fish recipes but this Grilled Fish with banana leaf is the best!
The local name for this recipe is ikan bakar or ikan panggang. Imagine fresh fish grill marinated with a spice marinade, wrapped with banana leaves and grilled to perfection! My mouth is watering at the very thought of it.
Sambal is the spice paste and marinade for fish. It’s spicy, aromatic, pungent, salty, sweet, with perfect balance of taste.
How to Grill Fish?
You can grill fish on an outdoor grill. You can also use the stove top.
I really urge you to try this grilled fish recipe and have put together a step-by-step picture guide in the gallery above for your easy reference. I think my late grandmother and parents would have been so proud of me had they tasted my grilled fish with banana leaf.
How Many Calories Per Serving?
This recipe is only 325 calories per serving.
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- 1 lb.(0.2kg) red snapper, cleaned and scales removed
- A few sheets banana leaf, rinsed with water thoroughly and pat dry with paper towels
Grilled Fish Sambal:
- 6 oz. (170g) fresh red chilies, seeded and cut into small pieces
- 1 tablespoon toasted belacan, Malaysian shrimp paste
- 4 oz. (113g) shallots
- 1/4 teaspoon salt, or to taste
- 2 teaspoons fish sauce
- 2 1/2 teaspoons sugar, or to taste
- 1/2 lime, extract juice
- 2 lemongrass, cut into thin slices
- 4 tablespoons oil
Sambal Belacan and Sliced Shallots Condiment:
- 3 red chilies, seeded
- 2 bird’s eye chilies, seeded, (optional)
- 1 teaspoon toasted belacan
- 2 shallots, thinly sliced
- 1/8 teaspoon sugar
- Salt to taste
- 8 tablespoons water + tamarind pulp, size of a small ping pong ball
- Banana leaves in a flat pan
- Lay the fish in the pan
- Add sambal on top of the fish
- Spread it evenly on the fish
- Turn up heat and cover with a lid
- Cover the corners with a towel to trap the heat
- Flip the fish over and add more sambal
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.
- Heat up a wok and "tumis" (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste. 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, bird’s eye chilies, and toasted belacan. Add tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and set aside.
Grilled Fish with Banana Leaf
- Grease a flat pan (I used a Japanese tamagoyaki pan) and then lay a few sheets of banana leaves in the pan. Add 1 tablespoon of cooking oil on top of the banana leaves and spread the oil evenly. Lay the fish on top of the banana leaves and add 3 tablespoons of sambal on top of the fish. Heat up the pan on your stove top over medium heat and cover it with a lid. (Use a towel to cover the corners of the pan in case the lid is too small to completely cover the pan. This will ensure the heat traps inside the pan during the grilling process.) Wait for 8 minutes or so and flip the fish over to the other side. Add 3 more tablespoons of sambal on the other side. Cook for another 8 minutes or so. By then, you can smell the sweet aroma of burnt banana leaves and grilled fish. Dish out and serve immediately with sambal belacan and sliced shallots condiment.
Serving Size4 people
Amount Per Serving Calories 325Total Fat 16gSaturated Fat 11gUnsaturated Fat 0gCholesterol 98mgSodium 643mgCarbohydrates 17gFiber 2gSugar 10gProtein 29g