Editorial sample recipeMalaysianintermediateGluten-FreeDairy-Free

Ikan Bakar Sambal Serai

Name: Ikan Bakar Sambal Serai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 600 g snapper fillets, skin-on; 3 stalk lemongrass, white parts only, finely chopped; 4 piece red fresh chilies, deseeded and chopped; 4 piece shallots, coarsely chopped; 3 clove garlic, peeled; 1 tsp halal shrimp paste (belacan), toasted; 2 tbsp lime juice, freshly squeezed; 1 tbsp palm sugar (gula melaka), grated; 2 tbsp vegetable oil

Pan-seared white fish coated in a fragrant lemongrass, chili, and palm sugar glaze cooked over banana leaves for smoky flavor.

Prep: 20 min
Cook: 15 min
Total: 35 min

AI-generated illustration of Ikan Bakar Sambal Serai

AI illustration

Technique to learn

Pan-Searing on Herbal Linings

Searing proteins over a banana leaf or hot iron surface creates direct caramelization while locking in moisture.

Instructions

Step 1: Blend chopped lemongrass, red chilies, shallots, garlic, toasted shrimp paste, and 1 tablespoon of vegetable oil into a thick sambal paste.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat, add the blended paste, and cook for 5 minutes until dark red and fragrant.

Step 3: Remove paste from heat and stir in fresh lime juice and grated palm sugar until dissolved; let cool slightly.

Step 4: Pat fish fillets dry with paper towels and generously coat both sides with the cooked sambal paste.

Step 5: Heat a cast-iron skillet or grill pan over medium-high heat (optionally lining with a banana leaf for authentic herbal aroma).

Step 6: Place fish fillets in the skillet skin-side down and sear for 4 minutes without moving.

Step 7: Carefully flip fillets and cook for an additional 3 to 4 minutes until the fish flakes easily with a fork.

Cooking tips

Pre-cooking the paste ensures the aromatics fully release their flavors and won't taste raw on quick-cooking fish.
Use a flexible spatula to flip the fish gently so the spiced crust stays intact.
Original home-cooking adaptation inspired by Malaysian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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