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Ikan asar (grilled fish): recipe illustration
Fish & seafood

Ikan asar (grilled fish)

Whole or filleted fish grilled with a marinade of lime, garlic and chilli. The flesh stays juicy and the skin turns slightly crisp, ideal eaten by the sea.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

80 kcal per serving

Protein
0.7 g
Carbohydrates
2.2 g
of which sugars
0.9 g
Fat
7.2 g
Fiber
1.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Clean the fish, scale them and make 2 or 3 diagonal cuts on each side.
  2. Crush the garlic with the salt, the chopped chillies, the juice of one lime and the oil.
  3. Rub the fish inside and out with this marinade and leave them to rest for 15 minutes.
  4. Heat the grill or a cast-iron pan over medium-high heat and lightly oil the grate.
  5. Grill the fish for 5 to 7 minutes per side, until the flesh pulls away easily from the bone.
  6. Serve hot with lime wedges and the sabalu sauce.

Variations and tips

Fillets on a plancha. If you don't have whole fish, use mackerel fillets and grill them skin-side down for 4 minutes.

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Original Ecomely recipe.