Ingredients with Measurements:
- 2 cups of cooked rice
- 1 whole fish (cleaned and scaled)
- 2 tablespoons of chili paste
- 1 tablespoon of tamarind paste
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 2 kaffir lime leaves (thinly sliced)
- 2 stalks of lemongrass (bruised)
- 2 pieces of banana leaves (cut into 20cm x 20cm squares)
- 2 pieces of aluminum foil (cut into 20cm x 20cm squares)
Special equipment needed:
- Grill or oven
Step-by-step instructions:
a. Preheat the grill or oven to 200°C.
b. In a bowl, mix together chili paste, tamarind paste, sugar, salt, and vegetable oil.
c. Rub the mixture all over the fish, including the cavity.
d. Stuff the fish cavity with kaffir lime leaves and lemongrass.
e. Place the fish on a piece of banana leaf and wrap it tightly.
f. Repeat the same process with the other piece of banana leaf and fish.
g. Wrap each banana leaf-wrapped fish with aluminum foil.
h. Place the fish on the grill or in the oven and cook for 20-25 minutes.
i. Remove the fish from the grill or oven and let it rest for 5 minutes.
j. Unwrap the fish and serve it with the cooked rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
200°C
Serving size:
2 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 20g
Protein per serving: 30g
Carbohydrates per serving: 50g
Fiber per serving: 2g
Sugar per serving: 5g
Substitutions for ingredients:
a. Fish: You can use any type of fish that is suitable for grilling or baking.
b. Chili paste: You can use fresh chili peppers or chili flakes instead of chili paste.
c. Tamarind paste: You can use lime juice or vinegar instead of tamarind paste.
d. Sugar: You can use honey or brown sugar instead of white sugar.
Variations:
a. Nasi Bakar Ayam Bakar (Grilled Chicken Wrapped in Banana Leaves and Grilled Rice)
b. Nasi Bakar Sate Ayam (Grilled Chicken Satay Wrapped in Banana Leaves and Grilled Rice)
c. Nasi Bakar Udang (Grilled Shrimp Wrapped in Banana Leaves and Grilled Rice)
Tips and tricks:
a. Make sure the banana leaves are clean and free from any tears.
b. Use a thick aluminum foil to prevent the fish from sticking to the foil.
c. If using an oven, place the fish on a baking sheet before wrapping it with banana leaves and aluminum foil.
Storage instructions:
Store the leftover fish and rice in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the oven at 180°C for 10-15 minutes or in the microwave for 2-3 minutes. Reheat the rice in the microwave for 1-2 minutes.
Presentation ideas:
Serve the fish on a platter with the cooked rice on the side. Garnish with sliced cucumber and tomato.
Garnishes:
a. Sliced cucumber
b. Sliced tomato
c. Fried shallots
d. Chopped cilantro
Pairings:
a. Sambal (Indonesian chili sauce)
b. Acar (Indonesian pickles)
c. Kerupuk (Indonesian crackers)
Suggested side dishes:
a. Gado-gado (Indonesian salad with peanut sauce)
b. Soto Ayam (Indonesian chicken soup)
c. Sayur Lodeh (Indonesian vegetable curry)
Troubleshooting advice:
a. If the fish sticks to the banana leaf, use a spatula to gently remove it.
b. If the fish is not cooked through, return it to the grill or oven for an additional 5-10 minutes.
Food safety advice:
a. Make sure the fish is cooked to an internal temperature of 63°C to prevent foodborne illness.
b. Wash your hands and all utensils before and after handling raw fish.
Food history:
Nasi Bakar Ikan Bakar Berlada is a traditional Indonesian dish that originated from the island of Java. It is a popular street food that is often sold by vendors in the morning or afternoon.
Flavor profiles:
Nasi Bakar Ikan Bakar Berlada has a spicy and tangy flavor from the chili paste and tamarind paste. The fish is tender and juicy, with a smoky flavor from being grilled or baked in banana leaves.
Serving suggestions:
Serve Nasi Bakar Ikan Bakar Berlada with a cold glass of sweet iced tea.
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Region: Malaysian