Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 1 mackerel, ~180 g (scored)180g
Vegetables· 2
- 15 g shallots (chopped)15g
- 6 g garlic (minced)6g
Sauces· 2
- 25 g chili paste (cili boh)25g
- 6 g tamarind paste (in 4 tbsp water)6g
Spices· 1
- pinch of salt(staple)2g
Fruit· 1
- ½ lime (juiced)10g
Fats & oils· 1
- 4 g cooking oil (to brush)(staple)4g
Other· 1
- 1 banana leaf (to wrap)(optional)5g
Clean the mackerel, score two diagonal slits on each side, rub with salt and half the cili boh, and marinate 5 min.
Why? Scoring lets the marinade reach into the flesh and helps the thick parts cook faster — even heat means no need for high-temperature over-grilling or a fry in oil.Tip: Pat the fish dry with kitchen paper so it colours better and sticks less when grilling.
Next up:Lay the banana leaf on a tray, set the fish on it, brush the surface with a thin film of oil, and grill at 200 °C (oven or charcoal) for 12 min.
- 12 min · hands-free
Lay the banana leaf on a tray, set the fish on it, brush the surface with a thin film of oil, and grill at 200 °C (oven or charcoal) for 12 min.
Why? This is the biggest saving: charcoal or oven grilling replaces deep-frying, so the fish never sits in oil — over 150 kcal saved a serving. A single teaspoon brushed on to stop sticking is all it takes, and the smoky char is just as irresistible.Watch out: Mackerel is thin — don't overgrill or it dries out; pull it once the flesh flakes at a poke and the edges are lightly charred.12:00Next up:While the fish grills, stir the shallots, garlic, remaining cili boh, tamarind water and lime juice into an air asam dipping sauce.
While the fish grills, stir the shallots, garlic, remaining cili boh, tamarind water and lime juice into an air asam dipping sauce.
Why? Air asam is a no-cook raw dipping sauce: the tang of tamarind and lime cuts richness and lifts freshness, brightening the grilled fish without a drop of oil.Tip: Add a few slices of fresh chili for more heat, or more lime if you want it sharper.
Next up:Serve the grilled fish on its banana leaf, spooned over or dipped in the air asam.
Serve the grilled fish on its banana leaf, spooned over or dipped in the air asam.
Why? The banana leaf isn't just plating: its grassy aroma seeps into the skin as it grills and it cradles the juices so none is lost — the source of ikan bakar's signature scent, at zero calories.Tip: Pair with half a bowl of brown rice and cucumber-tomato slices for a fresh, lighter-carb, filling plate.