Ikan Liking Panggang (Bruneian Tamarind, Shallot & Lemongrass Grilled Fish) – Authentic Brunei Recipe
Kampong Ayer water-village specialty grilling turmeric-and-tamarind marinated fish until smoky and charred.
- Country of Origin
- 🇧🇳 Brunei (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Mackerel or sea bass fillets, Cucumber-tomato salad, Calamansi lime wedges, Tamarind pulp, Bruised lemongrass
Ingredients for Ikan Liking Panggang (Bruneian Tamarind, Shallot & Lemongrass Grilled Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) mackerel or sea bass fillets, prepped into bite-sized pieces
- 1.5 cups cucumber-tomato salad, washed and trimmed
- 1 cup calamansi lime wedges
- 1 medium onion and 3 cloves garlic, finely minced with tamarind pulp
- 1.5 tbsp traditional Brunei seasoning (bruised lemongrass, shallots, turmeric, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together tamarind pulp, bruised lemongrass, shallots, turmeric, garlic, cooking oil, and sea salt in a bowl to form a fragrant Brunei marinade.
- Coat mackerel or sea bass fillets and cucumber-tomato salad thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear mackerel or sea bass fillets and cucumber-tomato salad for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with calamansi lime wedges, and serve immediately.