Grilled Caru Fish
Makan Tengah Hari • Malaysia
How to Make Grilled Caru Fish (Traditional & Healthy Version)
Grilled Caru Fish, known locally as 'Ikan Caru Bakar', is a beloved Malaysian dish commonly enjoyed for lunch across the country’s diverse communities. Rooted in Malay culinary tradition, this dish features fresh caru (scad) fish marinated with a blend of aromatic local spices and herbs, then grilled to perfection over open flames or a modern grill pan. The result is a smoky, flavorful fish with a crispy skin that highlights Malaysia’s love for simple yet bold flavors. This healthy take on Grilled Caru Fish draws on local ingredients like serai (lemongrass), kunyit (turmeric), and daun limau purut (kaffir lime leaves) to create a marinade that’s both fragrant and nutritious. The use of minimal oil and grilling method keeps the dish light, while the inclusion of fresh ulam (Malaysian salad greens) on the side adds a refreshing contrast. Whether served with brown rice or a side of tangy sambal, Ikan Caru Bakar is a testament to Malaysia’s multicultural cuisine—uniting Malay, Chinese, and Indian influences in one healthy, satisfying meal. Perfect for calorie-conscious eaters, this dish is packed with protein, vitamins, and minerals, making it a great choice for those seeking authentic Malaysian flavors without compromising on health.
Bahan-bahan(untuk 1 medium whole caru fish with side salad)
- 2 medium (about 300g each) Caru fish (scad), cleaned and gutted (ikan caru)
- 2 stalks Lemongrass (serai, white part only, finely chopped)
- 1 inch Fresh turmeric (kunyit, peeled)
- 3 Garlic cloves (local bawang putih)
- 2 Shallots (bawang merah)
- 2 Kaffir lime leaves (daun limau purut, finely sliced)
- 1 tablespoon Chili paste (cili kisar, adjust to taste)
- 2 tablespoons Lime juice (jus limau nipis)
- 1 teaspoon Salt
- 1 tablespoon Cooking oil (can use olive or canola)
- 1 Pandan leaf (daun pandan, optional for aromatic wrapping) - pilihan
Arahan
- 1
Rinse and pat dry the caru fish. Make 2-3 diagonal slits on each side for better marinade penetration.
3 minutes
Use fresh fish for the best texture and taste.
- 2
In a food processor, blend lemongrass, turmeric, garlic, shallots, chili paste, and salt into a smooth paste.
5 minutes
Add a splash of water if needed for smoother blending.
- 3
Rub the marinade paste all over the fish, making sure to get some into the slits and cavity. Sprinkle lime juice and sliced kaffir lime leaves inside and on top.
4 minutes
Marinate for at least 10 minutes for deeper flavor.
- 4
Preheat your grill or grill pan over medium-high heat. Brush with a thin layer of oil.
3 minutes
Ensure grill is hot to prevent sticking.
Kenapa hidangan ini sihat
This Grilled Caru Fish recipe is a healthy choice because it uses grilling instead of frying, reducing unnecessary fats and calories. The marinade is made from fresh, natural ingredients without added sugars or processed sauces. High in protein and packed with beneficial herbs and spices, it supports muscle maintenance, heart health, and immune function—perfect for those seeking healthy Malaysian lunch options.
Caru fish is a lean source of protein, low in saturated fat, and rich in heart-healthy omega-3 fatty acids. The use of turmeric and kaffir lime leaves adds antioxidants and anti-inflammatory properties. Lemongrass can aid digestion, while the minimal use of oil keeps overall calories in check. Fresh herbs and a side of ulam provide dietary fiber, vitamins A and C, and minerals like potassium and magnesium for overall health.
Petua
- 💡Tip 1: Use fresh, locally sourced caru for the best flavor.
- 💡Tip 2: Marinate the fish for up to 1 hour for extra depth.
- 💡Tip 3: Grilling over charcoal imparts authentic smoky aroma.
Penyimpanan & hidangan
Keep leftovers refrigerated in an airtight container for up to 2 days. Reheat gently in a pan or oven to preserve moisture. Best enjoyed fresh.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
