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
Arahan langkah demi langkah
Step 1 · Rinse and pat dry the caru fish
Rinse and pat dry the caru fish. Make 2-3 diagonal slits on each side for better marinade penetration.
Step 2 · In a food processor
In a food processor, blend lemongrass, turmeric, garlic, shallots, chili paste, and salt into a smooth paste.
Step 3 · Rub the marinade paste all over the fish
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.
Step 4 · Preheat your grill or grill pan over medium-high heat
Preheat your grill or grill pan over medium-high heat. Brush with a thin layer of oil.
Step 5 · Optional: Wrap the fish in pandan leaf for extra aroma before grilling
Optional: Wrap the fish in pandan leaf for extra aroma before grilling.
Step 6 · Grill fish for 7-8 minutes on each side until cooked through
Grill fish for 7-8 minutes on each side until cooked through, skin is crisp, and flesh flakes easily. Baste with remaining marinade halfway through.
Step 7 · Serve immediately with a side of ulam (herbs and salad greens) and ...
Serve immediately with a side of ulam (herbs and salad greens) and a squeeze of fresh lime.
Mengapa resipi 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.
Nota tentang tradisi
Grilled Caru Fish is popular throughout Malaysia, especially in coastal regions like Terengganu and Kelantan, where fresh fish is abundant. It’s a staple at family gatherings, open houses, and casual lunches. Malaysians of all backgrounds enjoy this dish, often paired with traditional condiments such as sambal belacan and ulam. Its simple preparation and bold flavors make it a go-to choice for festive and everyday meals alike.