Malaysian Ikan Bakar with Lemon Pepper

About This Recipe

Ikan bakar, Malaysia's grilled fish, is found at seaside restaurants and night markets across the country, typically a whole fish marinated in a chili-turmeric paste and grilled over charcoal until charred and smoky. This version finishes the classic marinade with a generous lemon-pepper crust, adding brightness and a peppery edge to the traditionally rich, spiced fish. The technique for good ikan bakar is scoring the fish deeply so the marinade penetrates, and grilling or basting in stages so a proper glaze builds up rather than a single wet coating that just runs off. The lemon-pepper finish -- lemon zest and freshly cracked pepper -- is added toward the end of cooking so its brightness stays vivid rather than dulling from prolonged heat. Served with rice and sambal on the side, this dish reflects Malaysia's deep love of grilled fish, brought here into a slightly different citrus-forward direction while keeping the essential smoky char.

Ingredients

Serves 2

• 1 wholewhite fish (about 600g)(such as tilapia or seabass, scaled and cleaned)
• 4shallots
• 3 clovesgarlic
• 2red chilies
• 1 tspturmeric
• 1 tbsptamarind paste
• 2 tbspoil
• 1 tspsalt
• 1lemon(zested and juiced)
• 1.5 tspfreshly cracked black pepper
• 0.5cucumber(sliced, for serving)

Instructions

1. 1

   Score the fish

   Cut 3-4 diagonal slashes on each side of the fish so the marinade can penetrate.

2. 2

   Make the marinade

   Blend shallots, garlic, chilies, turmeric, and tamarind paste into a paste. Fry in oil over medium heat until fragrant, about 5 minutes.

3. 3

   Marinate

   Rub the cooked paste over and inside the fish along with salt. Let marinate at room temperature 15-20 minutes while the grill heats.

4. 4

   Grill in stages

   Grill over medium-high heat, basting occasionally, 6-8 minutes per side until charred and cooked through.

5. 5

   Add the lemon pepper crust

   In the last 2 minutes of grilling, brush the fish with lemon juice and scatter with lemon zest and cracked black pepper.

6. 6

   Rest and serve

   Let rest 3 minutes, then serve with rice, sambal, and sliced cucumber.

Variations

• •

  Use fish fillets instead of whole fish, reducing grilling time to 4-5 minutes per side.

• •

  Wrap the fish in banana leaf before grilling for a smokier, more traditional result.

• •

  Increase the chili quantity in the marinade for a spicier version.

Storage

Best eaten the day it's made. Leftover fish keeps refrigerated for 1 day; reheat gently covered to avoid drying it out.

Frequently Asked Questions