Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, ikan panggang (oven bake trevalle fish). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Clean the fish and rub with lime juice and the ground spices (garlic, coriander, turmeric and salt). Rub the marinade onto the fish and refrigerate overnight. Wash and dry the turmeric leaves. Place the fish fillets on the leaf and wrap them individually.
Ikan Panggang (Oven Bake Trevalle Fish) is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Ikan Panggang (Oven Bake Trevalle Fish) is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook ikan panggang (oven bake trevalle fish) using 6 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Ikan Panggang (Oven Bake Trevalle Fish):
- Make ready 1 Whole Trevalle Fish (1 kg)
- Prepare 1 tablespoon coriander, roasted
- Take 2 cm turmeric (1 teaspoon turmeric powder)
- Prepare 4 cloves garlic
- Get Salt
- Make ready 1 Lime juice
Mix the curry powder, chilli powder, belachan, sugar and salt together thoroughly. It's called ikan panggang or ikan bakar and sold by street vendors or in restaurants. This fish grill is usually wrapped with layers of banana leaves, marinated with spice-laden marinade called sambal (spice paste) and grilled over charcoal fire. Ikan bakar is charcoal-grilled fish in Indonesia and Malaysia.
Instructions to make Ikan Panggang (Oven Bake Trevalle Fish):
- Clean the fish and rub with lime juice and the ground spices (garlic, coriander, turmeric and salt). Set aside about 20 minutes before cooking.
- Turn on the oven at 220 °c, and bake about 45 minute. Or until cooked.
This fish grill is usually wrapped with layers of banana leaves, marinated with spice-laden marinade called sambal (spice paste) and grilled over charcoal fire. Ikan bakar is charcoal-grilled fish in Indonesia and Malaysia. The fish is seasoned with a spice marinade then wrapped in banana leaves before being laid on the hot grill. The banana leaves keep the fish from sticking to the grill, keep the moisture in and give the food a distinct sweet herby aroma. Use a sharp knife and make a few deep scores on the both sides of the fish.
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