Ikan Bakar-Inspired BBQ Fish
Lemongrass, ginger and lime give this BBQ fish a fresh, aromatic flavour. We combine them with Tex-Mex BBQ Rub in a thin spice paste. The idea is inspired by ikan bakar, but the Tex-Mex seasoning and use of fish fillets make this our own interpretation, not a traditional Malaysian recipe.
Aromatic BBQ fish with our own twist
The cooking time is a guide for fillets about 2–3 cm thick. Fish species, thickness and BBQ temperature determine the actual time. Check doneness in the thickest part.
What is ikan bakar?
Ikan bakar means grilled fish. It is found in Malaysia and Indonesia, among other places, with different spice pastes, fish species and accompaniments. Many versions use banana leaves between the fish and the cooking surface, or wrapped around the fish.
Our starting point is the aromatic spice paste. Tex-Mex BBQ Rub adds chilli, cumin, smoked paprika and oregano. This is a deliberate fusion choice, not a traditional ikan bakar seasoning.
Read more about ikan bakar and its regional variations .
Ingredients for 4 servings
Fish and spice paste
- 4 firm, skin-on fish fillets, about 180–200 g each, such as salmon or sea bass
- 1 lemongrass stalk, tender lower section only
- 2 small shallots
- 2 garlic cloves
- 15 g fresh ginger, peeled
- 2 teaspoons Smoky Spicy Tex-Mex BBQ Rub , as a starting point
- 2 tablespoons neutral cooking oil
- 1 lime: zest for the paste, juice and wedges for serving
- 1–2 tablespoons water, only if needed
To serve
- 300 g uncooked rice
- 1 cucumber
- 1 tablespoon rice vinegar
- Optional: fresh coriander or spring onion
- Optional: extra lime wedges
The amount of rub is a starting point. Consider your preferred heat level and do not automatically add extra salt. Check the packaging and account for your guests' allergies; fish is an allergen.
Equipment
You will need a BBQ with a lid and an indirect cooking zone, a small food processor or pestle and mortar, a saucepan, a food thermometer and a shallow metal BBQ tray suitable for indirect cooking. Use a clean serving dish and clean utensils for the cooked fish.
How to make the spice paste and BBQ fish
Blend the aromatic base
Finely slice the tender part of the lemongrass. Blend it with the shallots, garlic, ginger and 1 tablespoon of oil to make a fine paste. Add a little water only if needed to help the processor blend.
Cook the paste briefly
Heat the remaining tablespoon of oil in a saucepan. Cook the paste over moderate heat for 4–5 minutes, stirring, until the shallots soften and the mixture smells fragrant. Add the Tex-Mex rub and stir briefly. Do not let the spices blacken. Remove from the heat, allow to cool and stir in the finely grated lime zest.
The paste should be spreadable, not watery. Taste and adjust the seasoning before it comes into contact with raw fish.
Prepare the fish and BBQ
Heat the BBQ to 180–200°C and set up an indirect cooking zone. Check the fillets for bones and pat dry. Lightly oil the BBQ tray and arrange the fillets skin-side down. Spread a thin layer of cooled paste over the top. Keep the fish refrigerated if the BBQ is not ready yet.
Cook indirectly with the lid closed
Place the tray in the indirect zone and close the lid. Start checking after about 10 minutes. Allow roughly 12–20 minutes for fillets 2–3 cm thick, but let thickness and doneness guide you. There is no need to turn the fish.
Measure the temperature in the thickest part with a clean thermometer and follow the cooking guidance for your chosen fish. Do not rely only on colour or time. For pregnant people, young children, older adults and people with weakened immune systems, serve the fish fully cooked. If the spice paste remains pale, that is not a reason to overcook the fish.
Prepare the side dishes
Meanwhile, cook the rice according to the packet instructions. Thinly slice the cucumber and toss with the rice vinegar and a little lime juice to taste. Let it stand briefly while the fish cooks.
Serve with lime
Serve the fish straight away with the rice and cucumber. Offer lime wedges separately so everyone can add acidity to taste. Garnish with coriander or spring onion if you like. Do not use paste or utensils that have touched raw fish to finish the cooked dish.
Why add the lime juice at the end?
This keeps the finish fresh without leaving the fish in an acidic marinade for a long time. The paste already gets citrus aroma from the lemongrass and lime zest during cooking.
Do you need banana leaves?
Not for this adapted version. Banana leaves play a role in many ikan bakar preparations, but here we use a BBQ tray to support the fillets and paste. The result is therefore different from fish grilled on or wrapped in banana leaves.
Frequently asked questions
Is Tex-Mex rub traditional for ikan bakar?
No. This is our own flavour variation. Combining it with lemongrass, ginger and lime makes this a fusion recipe.
Can I make the spice paste ahead?
Yes. Make the paste ahead, cool it promptly and keep covered in the fridge. Keep it separate from raw fish until you are ready to prepare the dish.
Can I use a whole fish?
A whole fish needs a different cooking time and doneness check. Use our guide to grilling whole fish for that method. The timings in this recipe are for fillets, not a whole fish.
How can I make it less spicy?
Start with half the rub and taste the cooked paste before spreading it over the fish. Do not add extra chilli, and serve hot sauce separately.
Tex-Mex with fresh Asian aromatics
Use the rub sparingly: chilli, cumin and smoked paprika provide the spice base, while lemongrass, ginger and lime bring freshness.
Explore Tex-Mex BBQ Rub →