Sheet-Pan Ikan Bakar with Sambal & Lime
Whole fish brushed with fiery sambal, roasted on banana leaves with charred tomatoes, lemongrass, and lime. Ready in 25 minutes—smoky, punchy, and Instagram gold.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 42g
Ingredients
- 2 whole (1.5 lb total) whole fish (mackerel, snapper, or sea bass), cleaned and gutted
- 3 tbsp sambal ulek or Thai red chili paste
- 3 stalks fresh lemongrass stalks, white part only, bruised
- 1 whole lime, halved
- 1 cup plum tomatoes, diced
- 2 sheets banana leaves or parchment paper, cut into 12-inch squares
- 2 tbsp coconut oil or neutral oil
- ¼ cup fresh cilantro (optional), chopped
Instructions
- 1
Pat fish dry inside and out with paper towels. Score the skin diagonally on both sides, 3 cuts per side, cutting only through skin.
- 2
Mix sambal and oil in a small bowl. Rub the sambal paste inside the fish cavity and all over the outside. Season with salt and pepper inside.
- 3
Place each banana leaf (or parchment) on a sheet pan. Lay one fish on each leaf, then stuff the cavity with lemongrass stalks, lime halves, and diced tomatoes.
- 4
Fold banana leaves loosely around the fish to create a pocket, or fold parchment into a tent. Roast at 400°F for 18–22 minutes until flesh is opaque at the thickest part.
- 5
Carefully open the packet (steam will rise). Top with fresh cilantro if using. Squeeze remaining lime juice over the top and serve straight from the banana leaf.
Tools you’ll need
- sheet pan
- small mixing bowl
- paper towels
- oven or toaster oven
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