Shermay’s Baked Fish with Sambal Hijau (Ikan Bakar Sambal Hijau)

Fish with Sambal Hijau baked in banana leaves


  • 1kg white fish (Singapore-bred barramundi for this recipe, order online & direct delivery:
  • 1 jar (240 ml) Sambal Hijau (green chilli sauce)
  • Banana leaves, enough to wrap the fish


  1. Wipe the leaves clean with a damp cloth then soften by blanching, steaming or sweeping over an open flame.
  2. Wrap/bundle the fish with Sambal Hijau, in this order: leaf, sauce, fish, sauce then leaf.
  3. Use trussing string or toothpicks to tie and secure the bundle, or lightly place a heatproof object on top to keep the bundle sealed.
  4. Marinate for at least 30 mins, or ideally 3 hours in the fridge.
  5. Preheat the oven at 150 °C then baked until the core temperate is 75 °C (insert a thermometer to check), about 20 mins for an individual portion, 45 mins for a whole fish.
  6. Squeeze fresh calamansi lime juice over the fish before serving. Pairs very well with Nonya Achar & white rice.

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