Ikan Bakar Recipe (Grilled Fish with Sambal)

Fish: The main protein of the dish, which can be whole or fillets, cleaned and scaled.

Oil: Used for grilling the fish to prevent sticking and to add a slight crispiness.

Red chilies: Adds heat and flavor to the sambal sauce; adjust the quantity to taste.

Garlic: Provides a pungent, aromatic flavor to the sambal.

Shallots: Adds a mild, sweet onion flavor to the sambal.

Salt: Enhances the overall flavor of the dish.

Sugar: Balances the heat and acidity in the sambal sauce.

Tamarind juice: Adds a tangy, slightly sweet flavor to the sambal.

When preparing sambal, ensure that the red chilies, garlic, and shallots are finely chopped before blending. This will help achieve a smoother texture and more even distribution of flavors. Additionally, marinate the fish with a bit of tamarind juice and salt for at least 15 minutes before grilling to enhance its flavor.

• fish - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can be grilled and paired with sambal for a similar texture and flavor profile.

• grilling oil - Substitute with olive oil: Olive oil is a healthy alternative that works well for grilling and adds a subtle flavor to the dish.

• red chilies - Substitute with jalapeños: Jalapeños provide a similar heat level and can be used if red chilies are not available.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to impart a similar flavor.

• shallots - Substitute with red onions: Red onions have a similar taste and texture to shallots and can be used as a substitute.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the dish, enhancing its overall flavor.

• sugar - Substitute with honey: Honey can be used as a natural sweetener and adds a slight floral note to the dish.

• tamarind juice - Substitute with lemon juice: Lemon juice provides a similar tangy flavor and can be used if tamarind juice is not available.

• Allow the grilled fish to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Wrap each piece of fish individually in aluminum foil or plastic wrap. This helps to maintain its flavor and prevents it from absorbing other odors in the fridge or freezer.
• Place the wrapped fish in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.
• Store the sambal sauce separately in an airtight container. This ensures that the sauce retains its vibrant flavor and doesn't make the fish soggy.
• Label the containers with the date of storage. This helps you keep track of how long the fish and sambal have been stored.
• For refrigeration, place the containers in the coldest part of your fridge. The grilled fish can be stored in the fridge for up to 3 days.
• For freezing, place the containers in the freezer. The grilled fish can be frozen for up to 2 months. The sambal sauce can also be frozen, but it's best to use it within 1 month for optimal flavor.
• When ready to use, thaw the fish and sambal in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the grilled fish in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Alternatively, you can reheat it on a grill or stovetop.
• Warm the sambal sauce gently in a saucepan over low heat, stirring occasionally. This helps to revive its flavors without overcooking it.

• Preheat your oven to 350°F (175°C). Place the grilled fish on a baking sheet lined with aluminum foil. Cover the fish with another piece of foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the fish on a microwave-safe plate and cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you prefer a crispy texture, reheat the fish in a skillet. Add a small amount of oil to the skillet and heat over medium heat. Place the fish in the skillet and cook for about 3-4 minutes on each side, or until heated through and crispy.

• To reheat the sambal sauce, place it in a small saucepan over low heat. Stir occasionally until it reaches the desired temperature. Alternatively, you can microwave it in a microwave-safe bowl for 30-second intervals, stirring in between, until warm.

• For a more flavorful reheating method, steam the fish. Place the fish in a steamer basket over boiling water. Cover and steam for about 5-7 minutes or until heated through. This method helps retain moisture and enhances the flavors.

• Grill: Used to cook the fish evenly and give it a smoky flavor.

• Blender: Essential for blending the sambal ingredients into a smooth paste.

• Basting brush: Useful for coating the fish with oil before grilling.

• Tongs: Handy for flipping the fish on the grill without breaking it apart.

• Mixing bowl: Needed to mix the sambal ingredients before blending.

• Measuring spoons: Important for accurately measuring the salt, sugar, and tamarind juice.

• Knife: Necessary for chopping the chilies, garlic, and shallots before blending.

• Cutting board: Provides a safe surface for chopping the sambal ingredients.

• Serving platter: Ideal for presenting the grilled fish with sambal sauce on the side.

Prepare the sambal in advance: Blend the red chilies, garlic, and shallots ahead of time and store in the fridge.

Use fillets: Opt for fish fillets instead of whole fish to reduce grilling time.

Preheat the grill: Ensure the grill is hot before placing the fish to speed up cooking.

Marinate early: Coat the fish with oil and let it sit while you prepare other ingredients.

Tamarind juice substitute: Use lime juice if you don't have tamarind juice to save time.