Embark on a culinary journey to the heart of Brunei as we unveil the tantalizing secrets of one of its most beloved dishes – Ikan Bakar. Known for its rich cultural heritage and diverse flavors, Brunei offers a unique twist to the traditional grilled fish recipe found across Southeast Asia. The art of Ikan Bakar, or grilled fish, in Brunei involves a harmonious blend of aromatic spices, fresh seafood, and a time-honored cooking technique that brings the essence of the country's culinary traditions to life. Join us as we explore the vibrant flavors and steps to recreate this Bruneian delicacy in the comfort of your own kitchen. Get ready to elevate your taste buds with the irresistible symphony of spices and smoky goodness that defines Brunei's Ikan Bakar.

Ingredients:

• 1 whole fish (such as snapper or sea bass), cleaned and scaled
• 2 tablespoons tamarind paste
• 3 tablespoons soy sauce
• 2 tablespoons honey or palm sugar
• 1 tablespoon fish sauce
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon cumin powder
• 1 teaspoon chili powder (adjust to taste)
• 4 cloves garlic, minced
• 2 stalks lemongrass, finely chopped
• Salt to taste
• Banana leaves for wrapping (optional)

For the Sambal (Chili Paste):

• 10-12 red chilies, seeded and chopped
• 4 shallots, peeled and chopped
• 3 cloves garlic
• 1 tomato, chopped
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• Salt to taste

Instructions:

Prepare the Fish:

1-Clean the fish, removing scales and guts. Pat it dry with paper towels.

2-Score the fish on both sides with diagonal cuts.

Prepare the Marinade:In a bowl, mix tamarind paste, soy sauce, honey or palm sugar, fish sauce, turmeric powder, ground coriander, cumin powder, chili powder, minced garlic, lemongrass, and salt to form a smooth marinade.

Marinate the Fish:

1-Rub the marinade generously over the fish, making sure to get it into the cuts on both sides.

2-Allow the fish to marinate for at least 30 minutes to an hour for the flavors to infuse.

Prepare the Sambal:In a blender or mortar and pestle, combine red chilies, shallots, garlic, tomato, tamarind paste, sugar, and salt. Blend or grind until you achieve a coarse paste.

Grilling:

1-Preheat your grill or oven to medium-high heat.

2-If using banana leaves, wrap the marinated fish securely, creating a packet.

3-Grill the fish for about 15-20 minutes, turning once, or until the flesh is cooked through and has a nice char on the outside.

Serve:

1-Unwrap the fish and transfer it to a serving platter.

2-Serve the grilled fish hot, accompanied by the prepared sambal.

Enjoy:Savor the delightful blend of smoky, spicy, and savory flavors as you indulge in the authentic taste of Brunei Ikan Bakar. Serve it with steamed rice and additional sambal on the side for an exquisite dining experience.

Now, you're ready to delight in the flavors of Brunei with this delicious Ikan Bakar recipe!

Nutritional Values

It's important to note that the nutritional values provided below are approximate and can vary based on factors such as specific brands of ingredients, preparation methods, and serving sizes. These values are per serving, and the total number of servings will depend on the quantity you consume.

Nutritional Values (per serving):

Whole Fish (approx. 150g):

• Calories: 220 kcal
• Protein: 35g
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 75mg
• Sodium: 70mg

benefits:

• Rich in protein, omega-3 fatty acids, and essential nutrients.
• Supports heart health, brain function, and overall well-being.

Tamarind Paste (2 tablespoons):

• Calories: 30 kcal
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 2g

benefits:

• Contains antioxidants and anti-inflammatory properties.
• Supports digestion and may have cardiovascular benefits.

Soy Sauce (3 tablespoons):

• Calories: 30 kcal
• Protein: 3g
• Carbohydrates: 4g
• Sodium: 4920mg

benefits:

• Provides a source of protein, iron, and various essential amino acids.
• Adds depth of flavor and enhances the umami taste in dishes.

Honey or Palm Sugar (2 tablespoons):

• Calories: 120 kcal
• Total Fat: 0g
• Carbohydrates: 32g
• Sugar: 32g

benefits:

• Natural sweetener with potential antioxidant and antibacterial properties.
• May offer a more gradual rise in blood sugar compared to refined sugars.

Fish Sauce (1 tablespoon):

• Calories: 10 kcal
• Protein: 2g
• Sodium: 1500mg

benefits:

• Source of protein, essential amino acids, and minerals.
• Enhances the savory (umami) flavor in dishes.

Turmeric Powder (1 teaspoon):

• Calories: 8 kcal
• Carbohydrates: 2g
• Fiber: 1g

benefits:

• Contains curcumin, known for its anti-inflammatory and antioxidant properties.
• May contribute to joint health and support the immune system.

Ground Coriander (1 teaspoon):

• Calories: 5 kcal
• Carbohydrates: 1g

benefits:

• Adds a citrusy and slightly sweet flavor.
• May have digestive benefits and contains antioxidants.

Cumin Powder (1 teaspoon):

• Calories: 8 kcal
• Carbohydrates: 1g
• Fiber: 1g

benefits:

• Provides a distinctive warm and earthy flavor.
• May aid digestion and have anti-inflammatory properties.

Chili Powder (1 teaspoon):

• Calories: 8 kcal
• Total Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g

benefits:

• Contains capsaicin, which may boost metabolism and reduce appetite.
• Adds a spicy kick and may have pain-relieving properties.

Garlic, minced (4 cloves):

• Calories: 16 kcal
• Total Fat: 0g
• Carbohydrates: 4g
• Protein: 1g

benefits:

• Rich in allicin, known for its antibacterial and antiviral properties.
• Supports immune function and cardiovascular health.

Lemongrass, finely chopped (2 stalks):

• Calories: 10 kcal
• Total Fat: 0g
• Carbohydrates: 2g
• Protein: 1g

benefits:

• Adds a citrusy, aromatic flavor.
• Contains antioxidants and may have anti-inflammatory properties.

Banana Leaves (for wrapping):

• Generally, banana leaves are not consumed, so they contribute minimal nutritional value.

benefits:

• Traditionally used for wrapping and imparting a subtle, sweet aroma.
• While not consumed, they enhance the cooking process and presentation.

Red Chilies, seeded and chopped (10-12):

• Calories: 15 kcal
• Total Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Sugar: 2g

benefits:

• Contains capsaicin, known for its metabolism-boosting and anti-inflammatory properties.
• Adds heat and may have pain-relieving effects.

Shallots, peeled and chopped (4):

• Calories: 40 kcal
• Total Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g

benefits:

• Rich in antioxidants and anti-inflammatory compounds.
• Adds a mild onion flavor to the dish.

Garlic (3 cloves):

• Calories: 13 kcal
• Total Fat: 0g
• Carbohydrates: 3g
• Protein: 1g

benefits:

• Similar benefits to garlic in the main marinade.
• Enhances the flavor profile of the chili paste.

Tomato, chopped (1 medium):

• Calories: 22 kcal
• Total Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Sugar: 3g

benefits:

• Excellent source of vitamins, particularly vitamin C and lycopene.
• Adds a slightly sweet and acidic balance to the dish.

Tamarind Paste (1 tablespoon for sambal):

• Calories: 15 kcal
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 2g

benefits:

• Similar benefits to tamarind paste in the main marinade.
• Enhances the tangy flavor of the chili paste.

Sugar (1 tablespoon for sambal):

• Calories: 49 kcal
• Total Fat: 0g
• Carbohydrates: 13g
• Sugar: 12g

benefits:

• Adds sweetness to balance the spiciness in the chili paste.
• Moderation is key to manage sugar intake.

Salt (to taste):

• Nutritional content varies based on the quantity used; it is typically a very low-calorie contributor.

benefits:

• Enhances flavors and balances sweetness.
• Essential for various bodily functions but should be consumed in moderation.

These values are a general guide and can vary based on specific ingredients and portions used in your preparation. Adjustments should be made based on your dietary needs and preferences.