Ikan Bakar | Malaysian grilled fish made easy at home (4K)

whole fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, and vegetable oil is often less expensive.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sriracha

Fresh chilies offer a healthier kick, while sriracha is widely available.

Cut big chili into chunks for blending.

Blend the big chili, small chili PADI, ginger, garlic, shallots, and dried shrimp with a little water until smooth.

Heat a good amount of oil in a non-stick wok.

Add the blended chili mixture to the cold oil and sauté over medium heat for about 5-6 minutes until fragrant and darker in color.

Add sugar and light soy sauce to the sautéed chili mixture and stir well.

Prepare the stingray fish by marinating with a little salt.

Heat oil in a wok and add banana leaves for flavor.

Pan-fry the stingray fish for about 10 minutes, flipping halfway through until charred.

Serve the fish on banana leaves and pour the sambal over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens