Ikan Bakar (grilled Fish)

"Ikan Bakar is a vibrant dish that combines smoky, spicy, and tangy flavours. This recipe begins with fresh fish, such as mackerel or snapper, marinated in a fragrant blend of turmeric, chili paste, lemongrass, garlic, and lime juice. The marinade not only infuses the fish with bold flavours but also helps create a deliciously caramelized crust when grilled. Preparation takes about 15 minutes, with an additional 30 minutes to marinate the fish. Grilling can be done over charcoal for an authentic smoky taste or on a stovetop grill for convenience. The fish is wrapped in banana leaves, which not only keeps it moist but also imparts a subtle, earthy aroma. If banana leaves aren’t available, aluminium foil works as an alternative. The dish is typically served straight from the grill, accompanied by steamed rice and a side of tangy sambal—a chili-based condiment. Garnishing with fresh herbs like cilantro or thinly sliced lime wedges enhances the presentation and adds an extra layer of freshness. For best results, use the freshest fish you can find and ensure the grill is preheated to prevent sticking. Keep an eye on the fish as it cooks; it should be tender and flaky but not overdone. A tip for even cooking is to flip the fish only once during grilling. This dish is perfect for gatherings or a weeknight meal when you want something unique and flavourful. Pair it with a cool cucumber salad or a tropical fruit drink for a complete Malaysian-inspired feast. Its vibrant flavours and easy preparation make Ikan Bakar a dish to impress and savour."