Kevin Meyer

Ikan Bakar Sambal — A Social, Fire-Driven Malaysian Classic

Ikan Bakar ("grilled fish") is one of Malaysia's most communal foods, associated with night markets, seaside stalls, and informal family gatherings. Traditionally cooked over charcoal and often wrapped in banana leaf, it is meant to be eaten with rice, pickles, and hands if necessary. The defining character is not a specific fish or garnish, but the conversation between smoke, chili heat, acidity, and umami.

This version keeps that structure intact while modernizing execution for a home kitchen in Malaysia. Broiling provides clean, intense heat; cast iron delivers real char; and a brief torch finish recreates sambal bakar aromatics—without excess oil or shellfish.

Modernized Ikan Bakar Sambal

Broiler → Cast Iron → Torch Method

Serves: 4
Total time: ~45 minutes
Difficulty: Moderate
Diet: Pescatarian, no shellfish

Ingredients

Fish

  • 1½–2 lb skin-on white fish fillets (snapper, branzino, sea bass, or rock cod)
  • Neutral oil (grapeseed or avocado)
  • Fine salt

Sambal

  • 4 red Fresno or red jalapeño chilies (seeded for less heat)
  • 2–3 Thai bird chilies (optional)
  • 4 medium shallots, peeled
  • 4 cloves garlic
  • 2 ripe tomatoes, halved
  • 2 tbsp neutral oil
  • 1–1½ tsp white miso (belacan substitute)
  • 2–3 tsp tamarind water (or fresh lime juice)
  • 1 tsp palm sugar or light brown sugar (optional)
  • Salt to taste

Light Coconut Rice

  • 2 cups jasmine rice, rinsed
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 2 pandan leaves or 2 small lemongrass stalks, bruised
  • 1 tsp salt

Quick Acar (Cucumber & Carrot)

  • 2 English cucumbers, thinly sliced
  • 2 medium carrots, julienned
  • ½ cup rice vinegar
  • 2 tsp sugar
  • 1 tsp salt

Blanched Green Beans

  • 1½ lb green beans, trimmed
  • Neutral or sesame oil
  • Lime wedges
  • Salt

To Serve

  • Warm roti or plain flatbread (8–10 pieces)
  • Extra lime wedges
  • Optional herbs: mint, Thai basil, cilantro

Instructions

1. Sambal (15 minutes)

  1. Dry-roast or broil chilies, shallots, garlic, and tomatoes until blistered and lightly charred.
  2. Blend to a coarse paste.
  3. Heat oil in a small pan; add paste and cook 6–8 minutes until thick and aromatic.
  4. Remove from heat; stir in miso, tamarind (or lime), and sugar if using.
  5. Adjust salt and acidity. Set aside.

2. Coconut Rice (20 minutes, mostly passive)

  1. Combine rice, coconut milk, water, salt, and pandan or lemongrass.
  2. Cook using your usual rice method.
  3. Remove aromatics; fluff gently before serving.

3. Quick Acar (10 minutes)

  1. Toss cucumber and carrot with vinegar, sugar, and salt.
  2. Let stand while cooking; drain lightly before serving.

4. Green Beans (5 minutes)

  1. Blanch in well-salted boiling water 2–3 minutes until crisp-tender.
  2. Shock in cold water, drain.
  3. Toss with a few drops of oil, salt, and a squeeze of lime.

5. Fish — Broil → Cast Iron → Torch (10 minutes)

Step A: Broil (Primary Cook)

  • Heat broiler; rack 6–8 inches from element.
  • Lightly oil a rack or foil-lined tray.
  • Season fish lightly with salt; brush with oil.
  • Broil skin-side up for 5–7 minutes, until 85–90% done
    (internal temp ~125–130°F).

Step B: Cast Iron Sear (Structure & Char)

  • Preheat cast iron until very hot.
  • Lightly oil pan; place fish skin-side down.
  • Press gently for contact; sear 45–75 seconds only.
  • Remove immediately.

Step C: Sambal + Torch (Aromatics)

  • Spoon sambal over the fish.
  • Torch briefly and selectively (10–20 seconds total), flame moving constantly.
  • Finish with fresh lime juice.

Ventilate well; do not torch over parchment or pooled oil.

To Serve

  • Arrange fish on a platter with extra sambal.
  • Serve coconut rice, acar, green beans, and warm flatbread family-style.
  • Encourage mixing: fish + sambal + rice + pickle in each bite.

Notes for Success

  • Broiling (not baking) preserves the grilled character indoors.
  • Cast iron provides real Maillard browning; the torch is for aroma, not doneness.
  • Sambal improves overnight and keeps 3–4 days refrigerated.

Simplified Shopping List (Serves 4)

Seafood

  • 1½–2 lb skin-on white fish fillets
    (snapper, branzino, sea bass, or rock cod)

Produce

  • Red Fresno or red jalapeño chilies (4)
  • Thai bird chilies (optional, 2–3)
  • Shallots (4)
  • Garlic (1 head)
  • Ripe tomatoes (2)
  • English cucumbers (2)
  • Carrots (2)
  • Green beans (1½ lb)
  • Lemons or limes (4–5)
  • Optional herbs: mint, Thai basil, cilantro

Pantry / Refrigerated

  • Jasmine rice (2 cups)
  • Full-fat coconut milk (1 can)
  • Rice vinegar
  • White miso
  • Tamarind concentrate or extra limes
  • Palm sugar or light brown sugar
  • Neutral oil (grapeseed, avocado)
  • Salt

Bread

  • Plain roti, frozen paratha, or neutral flatbread (8–10 pieces)
Share