Grilled Ikan Bakar with Petai Sambal

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Charcoal-grilled fish served with a spicy, tangy sambal featuring petai beans, delivering a smoky and pungent Malay coastal flavor. This Asian-inspired seafood recipe, ready in about 55 minutes, pairs whole fresh ikan kembung (mackerel), turmeric powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 25 min Serves 2 Asian cuisine 350 cal/serving

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Ingredients

1, about 500g whole fresh ikan kembung (mackerel)
1 tsp turmeric powder
1/2 tsp salt
1 tbsp lime juice
2 large sheets banana leaves
2 tbsp cooking oil
100g, shelled petai beans (stink beans)
5, soaked dried red chilies
4, peeled shallots
3, peeled garlic cloves
1 tsp belacan (shrimp paste)
1 tbsp tamarind paste
1 tsp palm sugar
to taste salt
2 tbsp vegetable oil

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Instructions

Step 1: Rinse 1 whole fresh ikan kembung (about 500g) and pat dry. Rub 1 tsp turmeric powder, 1/2 tsp salt, and 1 tbsp lime juice evenly over the fish. Set aside for 20 minutes to marinate.
Step 2: Meanwhile, prepare the sambal by blending 5 soaked dried red chilies, 4 peeled shallots, 3 peeled garlic cloves, and 1 tsp belacan (shrimp paste) into a coarse paste.
Step 3: Heat 2 tbsp vegetable oil in a pan over medium heat. Add the chili paste and sauté for 4-5 minutes until fragrant and the oil separates.
Step 4: Add 100g shelled petai beans, 1 tbsp tamarind paste, 1 tsp palm sugar, and salt to taste. Cook for another 3 minutes, stirring frequently until the sambal thickens slightly. Remove from heat.
Step 5: Preheat a grill to medium-high heat (about 375°F). Wrap the marinated fish in 2 large banana leaves and secure with toothpicks.
Step 6: Grill the wrapped fish for 10 minutes on each side, turning carefully, until the flesh is opaque and flakes easily.
Step 7: Remove fish from grill, unwrap carefully, and serve hot with the petai sambal spooned on top or on the side.