Ikan Bakar (Barbecue Fish)

Ikan Bakar (Barbecue Fish)Recipe
Photo: Darren Soh; Styling: Cindy Barr
Aji (also called horse mackerel) ranges in size. Small fish about the size of fresh sardines are common in Singapore. If you can't find aji, sardines or larger mackerel will work. If using larger fish, adjust the cooking time accordingly. Ask your fishmonger to dress the fish (gut and remove the scales) when you buy them.


4 servings (serving size: 2 fish and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 279
Fat 18.9 g
Satfat 4 g
Monofat 7.5 g
Polyfat 5.2 g
Protein 21.4 g
Carbohydrate 5.7 g
Fiber 1 g
Cholesterol 64 mg
Iron 1.9 mg
Sodium 650 mg
Calcium 28 mg


8 (4-ounce) whole dressed aji or fresh sardines
1 teaspoon fresh lime juice
1/2 teaspoon ground turmeric
3/4 teaspoon salt, divided
1/4 cup chopped red bell pepper
5 large garlic cloves, peeled
5 fresh Thai chiles, stemmed
1 small shallot, peeled
1 tablespoon canola oil
Cooking spray
1/3 cup thinly sliced shallots (about 1 small)
1 tablespoon finely chopped red bell pepper
1 tablespoon fresh lime juice
1 tablespoon less-sodium soy sauce
1 finger hot chile pepper, thinly sliced


1. Preheat grill to medium-high heat.

2. To prepare fish, rinse fish with cold water; pat dry. Combine 1 teaspoon juice, turmeric, and 1/2 teaspoon salt; rub evenly over fish. Combine remaining 1/4 teaspoon salt, bell pepper, garlic, Thai chiles, and 1 shallot in a food processor; process until finely ground. Heat a small skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add garlic mixture; cook 5 minutes or until mixture begins to brown, stirring frequently. Remove from heat; cool 15 minutes. Spoon 1 tablespoon garlic mixture into the cavity of each fish. Arrange fish on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.

3. To prepare sauce, combine 1/3 cup shallots and remaining ingredients in a small bowl. Serve with fish.