IKAN BAKAR PARI /STINGRAY GRILLED IN BANANA LEAVES
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| IKAN BAKAR PARI /STINGRAY GRILLED IN BANANA LEAVES |
Ikan Bakar can often be found in most of the food courts and eateries all over Malaysia, Singapore and in Indonesia. It is a very simple dish, but what makes it special and unique is its marinade - the Chilli Paste and the way it is cooked. The smell of burnt banana leaves adds a smoky flavour to the fish, and the spiciness of the Sambal gets infused into the layers of the fish enhancing the overall taste of the dish. It is usually served with a tangy sauce made out of tamarind juice, light soy sauce, sugar, chopped onions and sliced chillies. The sour and spicy condiments complement so perfectly with the spicy fish adding an extra zing to it compared to eating Ikan Bakar as it is. Goes well with Aromatic Jasmine Rice.
If you can’t find stingray or skate, just use other flat fish like sole or flounder, or even dory fish fillet for this recipe. My son is not a big fan of fish. But when cooked in this style he loves it and even tries them when we dine out at Hawker Centers. This recipe reminds me of the Kerala Style of cooking fish wrapped in banana leaves 'MEEN POLLICHATHU'. But the main variation is the marinade.
Cuisine : Malay, Indonesian
Course : Side Dish
Spice Level : High
Difficulty : Medium
Serves : 2-4
Author : SM
Preparation Time - 20 - 30 Minutes
Marination Time - 10 - 15 Minutes
Cooking Time - 30 - 45 Minutes
INGREDIENTS:
Sting Ray - 2 Pieces (100 Gms each)Turmeric Powder - 1 Pinch (Optional)
Lime Juice - 1 Tbspn
Salt - To Taste
For Sambal :
Shallots -10-12 Nos.Garlic - 2-3 Cloves
Ginger - A Small Piece
Bird's Eye Chillies (Chilli Padi) - 4 Nos.
Dry Red Chillies - 8-10 Nos.
Lemongrass (Serai) - 1 Stalk
Toasted Shrimp Paste (Belacan) - 1 Tbsp
Fish Sauce - 2 Tspn
Tamarind - 1 Lime Size
Palm Sugar (Gula Melaka ) - 2 Tbpsn
Salt - To Taste
Oil - 6 tbsp
To Grill :
Oil - 1 TbspnBanana Leaves - 2 Pieces
Bamboo Skewers - 2
To Garnish :
Onions - 1 No.Red and Green Chillies - Few
Calamansi - 2 Nos.
For Sauce :
Onions - FewChillies- Few
Tamarind Juice - 1 Tbspn
Light Soy Sauce- 1 Tbspn
Chilli Sauce - 1 Tspn
Sugar - A pinch
Salt - To Taste
METHOD :
- Clean and Wash the fish. Pat dry and leave it aside.
- Marinate the Fish with Salt, Lime Juice & Turmeric Powder and leave it aside for 10 -15 Minutes.
- Soften the Banana Leaves by dipping them in Hot Water for few minutes. Dry them with kitchen towels.
- Soak Dry Chillies in Hot water for 10 Minutes or until they turn soft.
- Dry Toast the Shrimp Paste until aromatic.
- Clean and Bruise the Lemon Grass Stalks. Just use the white part of it.
- Grind Shallots, Garlic, Ginger, Bird's Eye Chillies, Soaked Dry Chillies along with Dried Shrimp Paste and Bruised Lemon Grass into a smooth Paste.
- Heat Oil in a pan and saute the ground paste until fragrant and oil separates from the mix.
- Add Tamarind Juice, Fish Sauce, Salt & Palm Sugar to the above and mix well.
- Leave this on a low flame for about 10-12 minutes.
- Finally, drizzle few drops of Lime Juice and give a quick stir.
- Remove the Sambal Mix from fire and leave it aside.
- Lightly brush cooking oil over the softened banana leaves*.
- Spread some Sambal Mix over the banana leaves.
- Place the marinated fish piece over the sambal.
- Spoon in some more sambal over the fish.
- Fold the Banana Leaves into a nice packet and secure them with bamboo skewers.
- Place this on a hot griddle and cook for 5-7 minutes on one side.
- Flip it up and cook again for 5-7 minutes.
- Follow the suit for the other piece of fish too.
- Before serving, open the banana leaves and drizzle some lime juice over it.
- Garnish it with Onions and Chillies if preferred.
- Goes well with Petai Bendi Sambal & Jasmine Rice.
Sauce :
- Finely chop Onions and Bird's Eye Chillies.
- Mix them along with Tamarind Juice, Light Soy Sauce & Chilli Sauce.
- Add a dash of Sugar and Salt.
- Can add few drops of Calamansi Juice, if preferred.
NOTES :
- Can use any type of fish, but fleshy varieties suit well for this recipe.
- Adjust the spice level to your preference.
- Remove the seeds from the Dry Chillies, if you prefer a less spicy version.
- Can substitute Banana Leaves with Aluminium Foil.
- Traditional Ikan Bakar is cooked on a Charcoal Barbecue Grill. Can also grill them in an Oven or use Stove top Grill pan.
*How to Soften Banana Leaves :
- Banana Leaves are quite stiff and they tend to break over the lines when you pack them as such. so it's important to soften them before using them as wraps or while packing food items.
- Before using the banana leaves in cooking, rinse them and then wipe it dry.
- Wipe in the same direction as the lines on the leaf otherwise it may tear.
- Wash them and then pat dry the leaves with a dry and clean kitchen/paper towel.
- Pass it over the flame of a gas stove or a hot electric burner.
- This will slightly wither the leaf and make it easy to handle.
- If you find that the leaves are too small to wrap or cook use a small piece as a patch or to make up the difference.
- Banana leaves self-seal when heat is applied to it.
- You can refrigerate - cut, washed and dried Banana Leaves in a zip lock plastic bags up to 2-3 days.
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