Saturday, 11 July 2009

Ikan Bakar (Grilled Snapper)

Ikan Bakar (Grilled snapper)
(Serves 2)

1 whole red snapper (descaled and gutted)

1 tablespoon chili paste (chilli Boh)

1 tablespoon turmeric

1/2 teaspoon salt

1/4 cup water

2 calamansi limes

Coriander (garnish)


3 tablespoons dark sweet soya sauce
2 red bird eye chilies (chopped) U can change the number of chilies according to ur taste..
2 green bird eye chilies (chopped)
1 small red onion (diced)
2 calamansi limes
1/2 teaspoon sugar


1. Mix together the dark soya sauce, chilies and sugar in a small bowl.
2. Half the limes and squeeze out the juices into the mixture.
3. Mix well and leave aside.

1. Mix chili paste, turmeric, salt and water onto a plate.
2. Rub mixture generously and evenly all

over the fish including the insides.
3. Heat grill pan on high heat and drizzle oil evenly.
4. Place fish on grill and cover for 10 to 15 Min's.
5. Turn over slowly and cover for another 10 to 15 Min's.
6. Cut the limes and drizzle juice over the fish and garnish.
7. Serve hot with dip on the sides.

Best served with hot steamed rice kampung style....

No comments:

Post a Comment