Ikan Bakar (literally translated as roasted or burnt fish) is an Indonesian and Malaysian recipe that is the perfect match for the delicate flavours of our Coconut, Chilli & Lemongrass rice. For a vegetarian version you can replace the sea bass with tofu, cut into cubes.
Tildalicious tip: the honey catches under the grill and delivers a lovely BBQ flavour even though you’re not using fire to cook the fish in this recipe.
- Cook Time20 min
- YieldServes 2
Ingredients
For the main:
- 1 pouch Tilda Coconut, Chilli & Lemongrass rice
- 2 x 180g sea bass fillets (with skin on)
- 12 cherry tomatoes, cut into halves
- 1/2 cucumber, peeled, deseeded and chopped into cubes
- 1/2 lemon, cut into wedges
For the marinade:
- 2 shallots
- 1 clove garlic, peeled
- 1/4 tsp ground ginger
- 1 tbsp fresh lemon juice
- 1/2 tsp ground coriander
- 2 tsp runny honey
- 1 tsp dark soy sauce
- 2 tsp vegetable oil
Cooking Instructions
Preheat the grill to medium.
Make the marinade by blending together all the ingredients in a small food processor until you have a paste. You could also make this in a pestle and mortar or use a hand held blender, if you prefer.
Slather the fish with the marinade and place on a non-stick baking sheet.
Grill the fish for 5-6 minutes until cooked through and slightly charred on the outside.
Whilst the fish is cooking, heat the Tilda Coconut, Chilli & Lemongrass rice according to pouch instructions. Mix the tomatoes and cucumber through the hot rice.
Top the rice with the grilled fish and serve with a wedge of lemon.
This recipe is courtesy of Tilda Rice.
