Fresh fish is amazing when roasted! This simple yet delicious recipe makes use of banana leaves to keep the fish moist and juicy. The spicy marinade on the fish will give the flesh an amazing flavour. We roasted our fish in an oven at high heat but if you’re up for it, use a nice charcoal grill for an extra depth of flavour.
” Fresh fish, nicely roasted! ”
Ikan Bakar In An Oven
Print ThisIngredients
1 red snapper, about 500g, cleaned
1 Tbsp fish curry powder
2 Tbsp chilli powder
1 Tsp sugar
1 Tsp belachan, grated
1 Tsp salt
Kaffir lime leaves
Some oil
Banana leaves to wrap the fish in
Instructions
*Preheat oven to 220 degrees celcius
1. Mix the curry powder, chilli powder, belachan, sugar and salt together thoroughly.
2. Make 3 slits on each side of the fish, then rub in the spice mix thoroughly all over it.
3. Push the kaffir lime leaves in the slits of the fish and in the body cavity.
4. Drizzle oil all over the fish on both sides.
5. Wrap the fish in banana leaves, then roast in the oven for 15 – 20 minutes.
6. Take out and serve hot, with some spicy dip on the side.
Notes
Use the freshest fish you can afford. Snapper, grouper, pomfret, seabass, kembung…. any fish works with this recipe. You can see we roasted 2 kembung fish as well. Alternatively, you can also cook squid and prawns this way too!