Grilled catfish, or “ikan keli bakar,” is a popular dish in many Southeast Asian cuisines, particularly in Malaysia and Indonesia. It involves marinating catfish in a blend of spices and seasonings, which may include ingredients like turmeric, lemongrass, garlic, ginger, chili, and lime juice.
After marination, the catfish is typically grilled over charcoal or an open flame until it’s cooked through and develops a smoky flavour. The grilling process imparts a delicious charred exterior while keeping the flesh moist and tender inside.
Grilled catfish is often served with a side of sambal (a spicy chili paste), fresh vegetables, and rice or rice cakes. It’s appreciated for its bold flavours, tender texture, and aromatic profile, making it a delightful dish enjoyed by many in the region.
Ingredients:
– catfish, turmeric, salt, chilies, onion, tamarind, garlic, lime, sugar, seasoning
Serving method:
1. Ready to eat meals without the need to cook. tear the pack, and pour it into a plate/bowl. ready to eat.
- Dishes taste better when heated. soak the pack into hot water for 5 minutes. tear the pack, and pour it into a plate/bowl. ready to eat
- Add chopped chilies and onion to the ‘air asam’ for a more appetizing taste.
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