I love eating Ikan Bakar (Malay Grilled Fish) when I’m in Malaysia – we tend to use whole fish there – and they’re often wrapped in banana leaves and cooked on a charcoal fire.
My ikan bakar from a meal with my executive producer and crew in KL
One of the popular toppings used in ikan bakar is a sambal paste – and in this Fish and Hunt Australia segment, I used a Nasi Lemak Sambal by Dollee as a super quick and easy paste for your own home-made Malay Ikan Bakar. I baked this in the oven wrapped in foil but you can also grill it on a barbecue or open grill and of course, if you can get your hands on some banana leaves – use them ☺ I also added a couple of dashes of Amoy Light Soya Sauce before cooking.
For the rice, I used Dollee’s Hainanese Chicken Rice Paste which you absolutely have to try if you’ve ever wondered how to cook the delicious garlic & ginger rice that comes with Hainanese Chicken – I personally think it tastes better than a lot of those served at food outlets.
Click here to download recipe and where you can buy these products.
Quick and Easy Sambal Baked Fish
Ingredients:
– A bottle of Dollee Sambal 200g
– 2 tsps Amoy Soya Sauce
– A large fish fillet
– A bottle of Dollee Hainanese Chicken Rice paste 240g
– 3 cups of rice
– 4 ½ cups of water
– 1 Tbsp cooking oil (optional)
– Garnishing – coriander or mint
Steps:
1. Combine rice, water, cooking oil and Dollee Hainanese Chicken Rice Paste in a saucepan, cover and bring to a boil on high heat.
2. Reduce the heat to the lowest setting and continue to cook, covered for about 10 minutes. Remove from heat and keeping lid covered, rest for 5 minutes before serving.
3. Wrap fish with sambal and Amoy soya sauce in aluminium tin foil. Let it grill over fire.
4. Serve fish with a side of rice.
5. Garnish with coriander or mint Leaves.
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