Ikan Bakar with Roasted Veggies and Sambal Belacan Yoghurt Sauce
Preparation Time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients
For the ikan bakar
- Sea bass, 1 whole (cleaned and gutted)
- Turmeric powder, 1 teaspoon
- Chilli powder, 1 teaspoon
- Cumin powder, 1 teaspoon
- Coriander powder, 1 teaspoon
- Lower-sodium salt*, ½ teaspoon
- Healthier oil*, 1 teaspoon
For the roasted veggies
- Carrots, 2 (cut lengthwise)
- Zucchinis, 2 (cut lengthwise in chunks)
- Lower-sodium salt*, ½ teaspoon
- Black pepper, ½ teaspoon (coarsely ground)
- Healthier oil*, ½ teaspoon
For the sambal belacan yoghurt sauce
- Red chillies, 4 (deseeded)
- Green chillies, 4 (deseeded)
- Bird's eye chillies, 4 (deseeded)
- Calamansi limes, 3 (halved and deseeded)
- Toasted belacan powder, ½ teaspoon
- Sugar, ½ teaspoon
- Salt to taste
- Low-fat unflavoured yoghurt*, 1 tablespoon
Method
- Step 1: Preheat oven or air fryer to 200 degrees Celsius.
- Step 2: Pat dry the fish on a baking tray and add all the ingredients for the ikan bakar. Rub the marinade all over the fish well.
- Step 3: Combine carrots, zucchinis, black pepper, lower-sodium salt and healthier oil in a bowl, then mix well.
- Step 4: Place carrots and zucchinis on the baking tray around the fish.
- Step 5: Grill in the oven or air fryer for 20 to 30 minutes, until the fish is golden brown and crispy, and the vegetables are cooked.
- Step 6: In the meantime, add chillies, limes, belacan powder and sugar into a pestle and mortar and pound them into a coarse paste.
- Step 7: Adjust the seasoning to your liking, then add in the low-fat unflavoured yoghurt and mix well.
- Step 8: Serve fish and vegetables with the sambal belacan yoghurt sauce.
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CONTRIBUTED BY
Health Promotion Board
