Malaysian · PANTRYHOP RECIPE
Ikan Bakar with Turmeric and Lime
35 minutes · 4 servings · omnivore
A simple baked or grilled version of Malaysian ikan bakar.
Ingredients
Check you have the quantities below.
- 800 g whole fish fillets or small whole fish
- 1 tbsp turmeric powder
- 1 tsp salt
- 2 cloves garlic, minced
- 2 tbsp lime juice
- 1 tbsp oil
- 4 pieces banana leaves or foil
- 1 tbsp chili paste optional
Let’s make it
- Mix turmeric, salt, garlic, lime juice, oil, and chili paste if using.
- Coat fish well and rest 10 minutes.
- Wrap in banana leaves or foil and grill or bake at 200 C/400 F for 18–22 minutes until the fish reaches 63 C/145 F.
- Open carefully and serve with rice and cucumber.
- If using fillets, reduce cooking time slightly.
Skip the chili paste and let children squeeze on a little lime themselves.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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