Ikan Bakar

Ikan Bakar -is a general term meaning grilled or barbecued fish. The source of heat can come from charcoals or an electric grill.  Sometimes at home many men would use a gas ring and a huge metal plate  (hot plate) placed across the fire.


The best Ikan bakar is still made above a real charcoal grill along a beach.


The best fish to grill in Sarawak is the kembong. The fish is usually marinated in spices, coconut milk, sometimes stuffed with sambal, then placed on top banana leaves and grilled over hot charcoals.


Ikan Bakar is of Indonesian, Malaysian and South East Asian origin. No one can really tell who made the first ikan bakar. The word literally means "burnt fish" in Malay.  Today squid (locally known as sotong) and stingray are also "burnt".


Some sea food restaurants chefs have also found an interest in serving this dish. Thus what has been known as cheap seaside street food has arrived at some of the best restaurants in the cities.


But nothing tastes better than the fish which is freshly caught and just FOB on the beach...and grilled by enthusiastic young boys who have started their fire with coconut husks and drift woods to chase away mosquitoes. As the earth cools in the evening with the sun setting slowly a happy group of fishermen and friends can dine happily al fresco under the swaying coconut trees.


The fragrance from the grilling fresh fish can haunt you for the rest of your life!! 


The chillies and the spices can keep you alert and chatty the whole night long. Perhaps that is the reason for such hot food.