Ikan Bakar Portugis (Portugese inspired baked fish with banana leaves)
Ikan Bakar Portugis (Portugese inspired baked fish with banana leaves)
Oven baking is a convenient option, it will be amazing if cooked with charcoal (a la satay method) or between two hot bricks, placed on the top and bottom of the wrapped fish
Freshly baked!
If your mouth is watering now, here's the recipe!
Ingredients
1/4 cup of cooking oil
1/2 lime, squeezed
1/2 tbsp dark soya sauce (kicap pekat)
Salt and sugar to taste
1600g fresh pomphret (ikan bawal) or similar fish (thin) , cleaned and gutted
Banana leaves
For blending
4 red chillies (or small chillies – I like mine spicy, around 5-8 small chillies if you like it hot)
4 candlenut (I haven’t seen them in the asian groceries in Brisbane as yet (I have substituted this with macadamia nuts, around 8 of them or almond nuts)
8 cloves of shallots
1 lemongrass, chopped finely
1/2 tsp of shrimp paste (belacan), I bought them in a block
1 tbsp or less of chilli powder
2- 3 pieces of kaffir (lime) leaves
Method
1. Heat up oil in pan or wok, then add in blended ingredients under low heat on stove. Add squeezed lime juice, dark soy sauce, a pinch of salt and sugar to taste.
2. Drizzle them on the fish and wrap them with banana leaves. (I bought them from Inala, ask for shop assistant for this as they store the leaves in fridge)
3. Bake the fish in the oven in a heated oven at 180C @ 350F for around 20 minutes or cook it on a wired rack with heated charcoal underneath.
Happy cooking & Bon appetite!
1/4 cup of cooking oil
1/2 lime, squeezed
1/2 tbsp dark soya sauce (kicap pekat)
Salt and sugar to taste
1600g fresh pomphret (ikan bawal) or similar fish (thin) , cleaned and gutted
Banana leaves
For blending
4 red chillies (or small chillies – I like mine spicy, around 5-8 small chillies if you like it hot)
4 candlenut (I haven’t seen them in the asian groceries in Brisbane as yet (I have substituted this with macadamia nuts, around 8 of them or almond nuts)
8 cloves of shallots
1 lemongrass, chopped finely
1/2 tsp of shrimp paste (belacan), I bought them in a block
1 tbsp or less of chilli powder
2- 3 pieces of kaffir (lime) leaves
Method
1. Heat up oil in pan or wok, then add in blended ingredients under low heat on stove. Add squeezed lime juice, dark soy sauce, a pinch of salt and sugar to taste.
2. Drizzle them on the fish and wrap them with banana leaves. (I bought them from Inala, ask for shop assistant for this as they store the leaves in fridge)
3. Bake the fish in the oven in a heated oven at 180C @ 350F for around 20 minutes or cook it on a wired rack with heated charcoal underneath.
Happy cooking & Bon appetite!
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