Ikan Bakar Sambal
Grilled Fish with Spicy Sambal Topping
Yes, with a tweak: ensure no sugar is added to the sambal paste. About 7g net carbs per serving.
What it is
Fresh fish (e.g., stingray, mackerel, or snapper fillet) grilled to perfection and then generously topped with a fiery and aromatic homemade sambal made from fresh chilies, shallots, garlic, and belacan. A popular and versatile dish.
Key ingredients
Whole fish/fish fillets, sambal paste (red chilies, shallots, garlic, belacan (shrimp paste), lemongrass, galangal, turmeric, tamarind paste), cooking oil.
How to make it keto
Ensure no sugar is added to the sambal paste. Use fresh tamarind pulp sparingly, or omit if concerned about carbohydrate content from tamarind.
Say this to the waiter (Malay)
Ikan Bakar Sambal ni, tolong pastikan tiada gula dalam sambal. Kurangkan atau tak perlu letak asam jawa.
For Ikan Bakar Sambal, please ensure no sugar in the sambal paste. Limit or omit tamarind.
Watch out for
Hidden sugar in sambal paste. Tamarind (if used in large quantities).
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.
More on the Malaysian menuAll 735 Malaysian dishes ›
