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
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
