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Ikan Bakar requires little explanation: in Malay, “ikan” means fish and “bakar” means to grill. Yet there’s more to it than throwing a fish onto a barbecue!

There are ikan bakar stalls throughout the Malaysian archipelago, each with its own seafood specialties and signature marinades. The customer has their choice of fish marinated in a sauce usually based on kicap manis (sweet soy sauce), and such aromatics as shallots, garlic, ginger, chillies, galangal and turmeric.

However, there’s one common denominator: the fish is wrapped in banana leaves before grilling. The leaves keep the juices in, allowing the flesh to reabsorb that moisture, resulting in a juicy, flavourful and delicious fish.

Ikan bakar stalls may offer different menus at lunch and dinner, varying the marinade. For example, at dinner some stalls just grill the fresh fish without any spice paste. This is great if you are a seafood purist and want to taste the flame-kissed fish flesh.

The best part of eating ikan bakar at a stall is the dipping sauce. There’s a sauce for every type of fish, from a simple light soy sauce with chopped shallots and chillies to a funky sambal belacan. The right dipping sauce elevates the dish to the next level.

The smell of grilling fish can be seductive: follow your nose for a great dining experience.

Shop name: Ikan Bakar Seri Melaka
Jalan Bellamy No 2,
Medan Ikan Bakar Jalan Bellamy Off,
Jalan Bukit Petaling, Kuala Lumpur
0 10-367 7576

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