Indonesia · Fish · No. 329
Ikan Bakar (Indonesian Grilled Fish with Sambal)
Indonesian dinner for one, on the table in 24 minutes. There's a kick to it.
Per portion
590kcal
32 gProtein
78 gCarbs
16 gFat
Calories from protein 22%, carbs 53%, fat 25%. Estimated from the ingredients.
Roughly £2.70 a portion.
Spicy
Method
- 1
Cook the rice according to the packet instructions.
- 2
Finely chop the shallot, garlic, chilli and tomato for the sambal.
- 3
Fry the sambal mixture in the oil for 5 minutes until softened and jammy, then stir in the tamarind paste and sugar.
- 4
Rub the fish with the turmeric, half the lime juice and a pinch of salt, then grill or pan-fry for 3–4 minutes each side until cooked through.
- 5
Spoon the sambal over the fish, squeeze over the remaining lime and serve with rice.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/ikan-bakar-indonesian-grilled-fish-with-sambal/
