Cooking Ah Pa

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Ikan/Udang Bakar Grilled Fish/Prawns using Wok 住家式烤鱼虾

Cooking Time: 10 Minutes

Dificulty: Easy



Fish (cleaned, cut a few slits on the body)

Dried chillies

1 piece galangal

1 piece ginger

1 piece turmeric

2 fresh chillies

Few cloves of garlic

Red onion

Dry roast belacan (fermented shrimp paste)

Fresh coriander (optional)


Tamarind juice

2 tablespoons palm sugar/brown sugar


2 banana leaves


Preparing the sambal

1. Using a blender, blend dried chillies, galangal, ginger, turmeric, fresh chillies, garlic, red onion, dry roasted belacan, coriander, tamarind juice and brown sugar into a fine paste.

2. Heat up some oil in a pot and slowly fry the blended paste.  

3. Sprinkle some salt and sugar to taste.

Grilling the fish

4. Heat some oil in a wok. Put in the banana leaves.

5. Apply some sambal on the surface of the fish and on a banana leaf. Now place the fish which is on a banana leaf in the wok. Cover the wok with the lid.

6. Let the fish cook for 4-5 minutes for one side before flipping to the other side.

TIPS: Transfer the fish to a new banana leaf when you want to flip it over to the other side. Repeat step 5.

Grilling the prawns

7. Apply the same steps 4-5 by replacing the fish with prawns and cook for 3-4 minutes.

TIPS: Add some fish sauce before closing the lid.

8. Transfer to another banana leaf, add oil, a little bit of soy sauce and cook the other side of prawns for another 3-4 minutes.

9. Serve it.