BBQ Recipe: Malaysian Fish Sambal (Ikan Bakar Sambal)

 

BBQ Malaysian Fish Sambal (Ikan Bakar Sambal)

This recipe takes the beloved Malaysian sambal, a spicy and aromatic chilli paste, and pairs it with beautifully grilled fish. The result is a smoky, tangy, and intensely flavourful dish where the sweet and spicy sambal caramelises on the fish, creating a truly unforgettable BBQ experience.

A Taste Sensation

Imagine the tantalising aroma of grilled fish mingling with the fragrant spices of the sambal, wafting through the air. As you take your first bite, the tender, flaky fish yields to a burst of flavours – the smoky char from the grill, the fiery kick of fresh chilies, the tangy brightness of tamarind, and the subtle sweetness of the caramelised onions. It's a symphony of sweet, sour, spicy, and savoury notes, perfectly balanced, leaving a satisfying warmth and an irresistible craving for more. This dish is a true celebration of Malaysian culinary heritage, brought to life on your BBQ.

Ingredients

For the Fish:

• 2 whole fish (such as snapper, barramundi, or tilapia), about 800g - 1kg each, scaled, gutted, and cleaned (ask your fishmonger to do this)
• 1 tablespoon turmeric powder
• 1 teaspoon salt
• Banana leaves or aluminium foil (for wrapping the fish, prevents sticking and adds aroma)

For the Sambal Paste (Rempah):

• 15-20 dried red chilies, soaked in hot water for 15 minutes, deseeded for less heat (or use fresh red chilies for brighter colour and stronger heat)
• 10-12 fresh red bird's eye chilies (optional, for extra heat)
• 8-10 shallots, peeled
• 4-5 cloves garlic, peeled
• 2-inch piece fresh ginger, peeled
• 1.5-inch piece galangal, peeled
• 2 stalks lemongrass (white part only), thinly sliced
• 1 tablespoon belacan (shrimp paste), toasted lightly in a dry pan until fragrant (or pan-fried until it crumbles easily)
• 1 teaspoon white peppercorns
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons tamarind paste, mixed with 1/4 cup warm water, strained (discard pulp)
• 2 tablespoons brown sugar or Gula Melaka (palm sugar), grated
• 1 teaspoon salt (or to taste)
• 1/2 cup cooking oil (for blending and frying the paste)

For Garnish (Optional):

• Fresh lime wedges
• Sliced red chilies
• Chopped coriander or spring onions

Instructions & Method

1. Prepare the Fish:

• Make 2-3 diagonal slashes on both sides of each fish. This helps the fish cook evenly and allows the marinade to penetrate.
• Rub the fish all over with turmeric powder and salt. Set aside.

2. Prepare the Sambal Paste:

• In a food processor or blender, combine the soaked dried chilies, fresh chilies (if using), shallots, garlic, ginger, galangal, lemongrass, toasted belacan, white peppercorns, ground coriander, and ground cumin.
• Add 1/4 cup of the cooking oil to the blender to help with blending.
• Blend until a fine, smooth paste (rempah) is formed. You may need to add a little more oil or water if the mixture is too dry.

3. Cook the Sambal Paste:

• Heat the remaining 1/4 cup of cooking oil in a wok or large pan over medium heat.
• Add the blended sambal paste and sauté, stirring constantly, for 15-20 minutes until the oil separates from the paste and the paste darkens, becomes very fragrant, and thickens significantly. This step is crucial for developing the depth of flavour.
• Add the strained tamarind juice, brown sugar/Gula Melaka, and salt. Continue to cook for another 5-7 minutes, stirring until the sugar dissolves and the sambal is rich and thick. Taste and adjust seasoning as needed. Set aside to cool slightly.

4. Prepare for Grilling:

• Lay out your banana leaves (if using) or aluminium foil sheets. Ensure they are large enough to fully wrap each fish.
• Lightly brush the banana leaves/foil with a little oil to prevent sticking.
• Place each fish on a prepared banana leaf/foil.
• Generously slather the cooked sambal paste over both sides of the fish, making sure to push some into the slashes. Reserve some sambal for serving if desired.
• Wrap the fish tightly in the banana leaves or foil to create a sealed packet.

5. Prepare the BBQ:

• Preheat your BBQ to medium-high heat (around 200−220∘C or 400−425∘F). If using charcoal, ensure the coals are glowing hot with a fine layer of ash.

6. Grill the Fish:

• Carefully place the wrapped fish packets directly onto the hot grill.
• Grill for 15-25 minutes, depending on the thickness of your fish.
• Flip the packets every 7-10 minutes to ensure even cooking.
• To check for doneness, carefully open one packet: the fish should be opaque and flake easily with a fork. You can also use a meat thermometer; it should reach an internal temperature of 63∘C (145∘F).
• For a slightly charred exterior, you can unwrap the fish for the last 5 minutes of grilling and place it directly on the grates, brushing with more sambal if desired. Be careful not to burn the sambal due to the sugar content.

7. Serve:

• Carefully remove the grilled fish from the BBQ.
• Unwrap the fish and transfer it to a serving platter.
• Garnish with fresh lime wedges, sliced red chilies, and chopped coriander or spring onions.
• Serve immediately with plain steamed rice to balance the rich flavours.

Tips for Success

• Fresh Fish is Key: Always use the freshest fish you can find for the best flavour and texture.
• Balance of Heat: Adjust the amount of fresh and dried chilies in the sambal to your preferred spice level. Deseeding dried chilies reduces heat.
• Belacan is Essential: Don't skip the belacan! It adds an incredible depth of umami that is characteristic of Malaysian cuisine. Make sure to toast it properly.
• Cook the Sambal Thoroughly: Sautéing the sambal paste until the oil separates is a critical step (pecah minyak). This process deepens the flavours and ensures the sambal is well-cooked.
• Tamarind for Tang: Tamarind provides the essential tangy element. Adjust to your preference.
• Banana Leaves/Foil: Banana leaves impart a wonderful aroma and keep the fish moist. If unavailable, heavy-duty aluminium foil works well.
• Don't Overcook: Fish cooks quickly on the BBQ. Keep an eye on it to prevent it from drying out.
• Serve with Rice: The rich and spicy sambal pairs perfectly with plain steamed rice, which helps to cut through the heat and balance the flavours.