Spicy Malaysian Grilled Fish (Ikan Bakar

• Seafood

  • 1 1/2 lb Fish fillet

• Produce

  • 1 Banana
  • 1 Cilantro
  • 5 Fresno chile
  • 4 Garlic
  • 1 Ginger
  • 3 Kafir lime, leaves
  • 2 Lemongrass
  • 1 Lime
  • 1 Red chilies
  • 11 Shallot
  • 5 tbsp Tamarind pulp

• Condiments

  • 1 Dipping sauce
  • 1 Spice paste

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 Galangal
  • 2 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 1 Coconut oil
  • 1/4 cup Oil

• Nuts & Seeds

  • 5 Candlenuts

• Liquids

  • 2 tbsp Water

• Other

  • Garnish
  • Sambal

Found on curiousnut.com

Description

Ingredients

• 1½ lb fish fillet (I used 4 pieces of mahi-mahi fillet)
• Spice Paste
• 10 shallots (short variety)
• 2 lemongrass (white parts only)
• 5 candlenuts
• 3 kafir lime leaves
• 4 garlic
• 1 ginger
• 1 galangal (blue ginger)
• 4 Fresno chilies, deseed half for moderately spicy or deseed more for mild
• ½ tsp ground turmeric
• ¼ cup oil
• 3 tbs tamarind pulp + 4 tbs water
• 2 tsp salt
• 1 tbs brown sugar
• Banana leaves (large enough to cover the pan)
• Coconut oil
• Garnish
• Lime
• Cilantro, chopped
• Red chilies, sliced
• Dipping Sauce (optional)
• Sambal
• or
• Tamarind Chili:
• 2 tbs tamarind pulp
• 2 tbs water
• ½ tsp salt
• ½ tsp sugar
• 1 Fresno chili, sliced
• 1 shallot, sliced

Directions

• Place all the ingredients for the spice paste in a blender and blend until smooth.
• Over medium heat, fry the spice paste for 10 minutes. Add 2 tbs water midway when the spice paste becomes too dry. Add the tamarind pulp and water, salt and sugar. Fry for another 5 minutes. Let cool. Once cooled, coat fish and marinate fish for 1 - 2 hours.
• Heat a wide pan over medium high heat. Place a few layers of banana leaves on the pan. Drizzle some coconut oil on the leaves. Once the pan is hot, sear the fish (along with the marinade) for 2-3 minutes. Use one hand to lift the edge of the banana leaf and the other hand holding a spatula supporting the fish so it doesnt slide down. Flip the fish by lifting and flipping the banana leaf (this is so the underside coating of the paste and the searing of the fish is untouched.
• Drizzle some more coconut oil and sear the second side for another 2-3 minutes or until temperature of thickest part of the fish reads 145 F. Again, use the banana leaf to lift and flip the fish onto the spatula. Place the fish on a plate. Garnish and serve immediately with dipping sauce and steamed rice.