Low Sodium Ikan Bakar
Experience the vibrant flavors of Southeast Asia with this Low Sodium Ikan Bakar, a healthier twist on the traditional Indonesian grilled fish. This recipe combines aromatic ingredients like lemongrass, galangal, turmeric, and coriander to create a richly spiced marinade that infuses every bite with bold taste while staying mindful of sodium intake. The fish is wrapped in fragrant banana leaves (or aluminum foil), which lock in moisture and enhance its natural flavors as it grills to perfection. A touch of tamarind paste and coconut sugar creates a delightful balance of tangy and sweet, complemented by just a hint of spice from red chili peppers. Ready in under an hour, this dish is perfect for a wholesome weeknight dinner or a show-stopping addition to your barbecue spread. Serve with steamed rice or grilled vegetables for a satisfying meal that’s as nutritious as it is delicious. Optimize your health without compromising on flavor with this irresistible low-sodium ikan bakar!
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Ingredients
- 1 2-pound fish Whole fish (such as snapper or mackerel), cleaned
- 2 Lemongrass stalks, white part only, minced
- 1 inch piece Fresh galangal, sliced
- 5 Shallots, chopped
- 4 Garlic cloves, chopped
- 2 Red chili peppers, seeded and chopped
- 1 teaspoon Coriander seeds
- 1 teaspoon Turmeric powder
- 1 tablespoon Tamarind paste
- 2 tablespoons Coconut sugar
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce alternative (low sodium)
- 2 squares Banana leaves (or aluminum foil) for wrapping
- 2 tablespoons Vegetable oil
Directions
Step 1
Start by preparing the fish. Ensure it is cleaned properly and make several diagonal slashes on each side of the fish to allow the marinade to penetrate more deeply.
Step 2
In a blender or food processor, combine lemongrass, galangal, shallots, garlic, chili peppers, and coriander seeds. Blend until you have a coarse paste.
Step 3
Transfer the spice paste to a bowl and mix in turmeric powder, tamarind paste, coconut sugar, lime juice, and soy sauce alternative, stirring well to combine.
Step 4
Rub the marinade all over the fish, making sure to get into the slashes and inside the cavity. Allow the fish to marinate for at least 15 minutes to absorb the flavors.
Step 5
While the fish is marinating, preheat your grill to medium-high heat.
Step 6
If using banana leaves, soften them by passing them quickly over an open flame or by running them under hot water. This will make them more pliable and less likely to tear. Alternatively, prepare sheets of aluminum foil.
Step 7
Wrap the marinated fish tightly in the banana leaves or foil, making sure it's securely sealed to keep in the moisture and flavors during grilling.
Step 8
Lightly oil the grill grates to prevent sticking. Place the wrapped fish on the grill and cook for about 8-10 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
Step 9
Once cooked, remove the fish from the grill, unwrap it, and serve it immediately with a side of vegetables or rice.
Nutrition Facts
| Serving size | (1694.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2344.3 |
| Total Fat 100.3g | 0% |
| Saturated Fat 22.0g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 483.8mg | 0% |
| Sodium 871.8mg | 0% |
| Total Carbohydrate 143.6g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 78.4g | |
| Protein 199.5g | 0% |
| Vitamin D 2419.2IU | 0% |
| Calcium 397.4mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 4952.4mg | 0% |
Source of Calories