Malaysian · intermediate
Ikan Bakar Sambal Serai
Pan-seared white fish coated in a fragrant lemongrass, chili, and palm sugar glaze cooked over banana leaves for smoky flavor.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Blend chopped lemongrass, red chilies, shallots, garlic, toasted shrimp paste, and 1 tablespoon of vegetable oil into a thick sambal paste.
- 02
Heat 1 tablespoon of vegetable oil in a skillet over medium heat, add the blended paste, and cook for 5 minutes until dark red and fragrant.
- 03
Remove paste from heat and stir in fresh lime juice and grated palm sugar until dissolved; let cool slightly.
- 04
Pat fish fillets dry with paper towels and generously coat both sides with the cooked sambal paste.
- 05
Heat a cast-iron skillet or grill pan over medium-high heat (optionally lining with a banana leaf for authentic herbal aroma).
- 06
Place fish fillets in the skillet skin-side down and sear for 4 minutes without moving.
- 07
Carefully flip fillets and cook for an additional 3 to 4 minutes until the fish flakes easily with a fork.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing on Herbal Linings
Searing proteins over a banana leaf or hot iron surface creates direct caramelization while locking in moisture.
Notes from the kitchen
- Pre-cooking the paste ensures the aromatics fully release their flavors and won't taste raw on quick-cooking fish.
- Use a flexible spatula to flip the fish gently so the spiced crust stays intact.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
