Healthy Recipe Ikan Bakar (Grilled Fish) with Tamarind Dipping Sauce

The fish should approximate what you’ll eat at Pak Din ikan bakar. This recipe works best with an oily fish like mackerel, but ray and red snapper will work well too.

Clean and dry whole fish or ray fillets. In a bowl, mix together 1 1/2 teaspoons ground tumeric, 1 teaspoon salt, and black pepper to taste. Rub the fish inside and out mixture. Stuff with sprigs of daun keson or Vietnamese coriander (optional). Cover with leave in the refrigerator at least hour and up to 4 hours. Place in a grill basket and cook over hot coals until charred outside and moist within. Serve with dipping sauce (recipe follows). Alternatively wrap fish in lightly oiled aluminum foil and place in a 400° oven. Cook until the foil is puffed up, indicating the fish is done (about 20 minutes for 3/4-kilo fish). Serves 2 to 4.

To make Tamarrind Dipping Sace: Soak finely chopped shallots in 1 tablespoon calamansi juice for at least 15 minutes. Stir in 2 tablespoons tamarind juice., 1/2 teaspoon of sugar, as much cili padi or small hot chilies (finely chopped) as you like. Add 1 small tomato (peeled and chopped). Set aside for 1 hour for flavors to blend. Season to adjust – more tamarind and calamansi for tartness or more sugar for sweetness – and serve with the fish.