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Malaysian Lemongrass Chilli BBQ Fish (Ikan Bakar)
GET READY TO COOK
Method:
1. Lay fish fillets in a single layer on a tray lined with baking paper. Top each fillet with 2 tablespoons of Panggang Paste.
2. Preheat the oven to 180°C. Bake fillets for 25-30 minutes or until cooked.
3. Garnish and serve.
Ingredients:
400g Panggang Paste
10 fish fillets (e.g. cod, salmon, haddock)
10 lime wedges to garnish
About this dish
10 portions
2 Medium
Serves:
Panggang BBQ Paste
Chilli Rating:
Product:
Serving:
Serve with white rice.
Photo credit: Kong - creative commons
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