Ikan bakar

Malaysia · Southeast Asia

Short description: This grilled seafood dish is smoky, spicy, and often served straight from the leaf used over the coals.
Ingredients: Fish or stingray, banana leaf, red chiles, shallots, garlic, shrimp paste, tamarind, turmeric, lemongrass, lime, salt, and oil.
Cultural note: It is associated with hawker grills, seafood stalls, and open-air meals where diners choose fresh fish and a sambal style.
Common misconception: It is not just unseasoned grilled fish; the spice paste, banana leaf, and sambal are what make the preparation recognizable.

image credit

creator:: Zhongwenqi
source:: Wikimedia Commons
license:: CC BY-SA 4.0
modified:: Copied from Wikimedia Commons and center-cropped/resized/re-encoded for Gochizu; no other edits.