In Malay, bakar means roast or burnt while ikan means fish.The seafood is marinated and grilled, often splashed with bright orange chili sauce as it roasts. Mackerel or squid may be roasted directly on the heat while items like stingray are normally wrapped in a banana leaf before being cooked.
Ingredients:
2 fish
3 tablespoon lime juice
5 chopped baby onions
5 cloves garlic
1 ginger
4 tablespoon vegetable oil
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 cup soy sauce
1 tablespoon sugar
4 green chilli
2 tablespoon butter
salt as required
Procedure:
- The first step is to prepare the fish Clean the fish and remove the internal organs. Wash it properly. Then using a sharp knife, make deep slits on the fishes, on both sides. This is done so that the marinade goes inside the fish and it becomes more flavorsome. Rub the fishes with lime juice and keep it aside for a few minutes.
- Next, blend together the baby onions, garlic, ginger, chilies, salt, cumin and coriander powder, and oil in a food processor until the resulting mixture is smooth. Rub this paste on the fish and let it marinade for an hour. In the meanwhile, make the basting sauce by mixing together the soy sauce, butter and sugar. Mix until the sugar dissolves.
- Now in a grilling pan, heat the remaining oil and add the marinated fishes. Grill each side for about 5 minutes. Then brush the basting sauce over the fishes on both sides and continue cooking for a minute on each side.
- Garnish with chopped green chilies and lime slices.
Author: Benedict Rivera
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