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Timor-Leste, Country 173, Night Two

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Recipe Information

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Video-Specific Recipe

Ikan Bakar & Batar Da’an

Cultural Context

Ikan Bakar, or grilled fish, is a cherished dish in East Timor, often enjoyed during family gatherings and celebrations. It showcases the country’s rich fishing heritage and the use of fresh, local ingredients. Batar Da’an, the corn porridge, complements the fish beautifully, providing a hearty and comforting side. This dish reflects the simple yet flavorful cooking style of Timorese cuisine, which has gained popularity beyond its borders, inspiring variations in neighboring regions.

TimoreseTLmain
60 min
medium
4 servings
Servings4
canola oil
plantain leaf
tile fish (about 1 pound)
onions
garlic
red chili pepper
corn
kidney beans
pumpkin

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

whole fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option, while canned tuna is often less expensive.

1

Heat canola oil in a cast iron skillet.

2

Cut a piece of plantain leaf to cover the bottom of the cast iron skillet.

3

Add a little oil on top of the plantain leaf.

4

Remove the fish from the marinade and place it in the skillet.

5

Cook the fish for about 10 to 15 minutes until crispy.

6

Sauté onions and garlic in a separate sauté pan for the stew.

7

Prepare the corn stew by boiling corn and kidney beans together.

8

Add pumpkin to the corn stew as it cooks.

Cooking Techniques

marinatinggrillingblendingsimmering

Equipment Needed

cast iron skilletsauté panpotscissors

Spice Level:

🌶️🌶️🌶️

Also Known As

Grilled Fish with Corn Porridge

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