Ikan Ampap
Grilled Fish with Wild Mango Paste
Yes, with a tweak: ensure no sugar is added to the paste or during grilling. About 4g net carbs per serving, lower than 8 in 10 Malaysian dishes.
What it is
A unique Sabah dish involving small fish (e.g., kembung or sardines) that are traditionally grilled or smoked after being coated with a paste made from bambangan (wild mango) pulp, ginger, garlic, and chilies. The bambangan adds a distinct tangy and earthy flavour.
Key ingredients
Whole fish (small to medium size), wild mango (bambangan) pulp, ginger, garlic, bird's eye chilies, turmeric powder, salt, cooking oil (for grilling/brushing).
How to make it keto
Ensure no sugar is added to the paste or during grilling. Bambangan fruit contains some carbs, but the pulp used as a paste is typically less carby than eating the whole fruit, especially if used as a flavouring agent.
Say this to the waiter (Malay)
Ikan Ampap ni, pastikan tiada gula dalam pes atau masa bakar ya.
For Ikan Ampap, please ensure no sugar is added to the paste or during grilling.
Watch out for
Potential hidden sugar in paste, portion size of bambangan paste.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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