To begin, rinse the fish thoroughly under cold water. Pat dry with paper towels. Make 2–3 diagonal cuts on each side of the fish to allow the marinade to penetrate. Rub the fish with lime juice and salt, ensuring even coverage. Set aside for 10 minutes while preparing the spice marinade.

In a blender or food processor, combine the shallots, garlic, chilies, lemongrass, tamarind paste, turmeric, coriander powder, and palm sugar. Blend until smooth, adding a tablespoon of water if needed. This forms a thick and aromatic spice paste essential for authentic flavours.

Spread the spice marinade generously over the fish, ensuring it gets into the diagonal cuts and cavity. Marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours for deeper flavour infusion.

Prepare your banana leaf by wiping it clean and briefly passing it over an open flame to make it pliable. If using aluminium foil, lightly oil the surface to prevent sticking. Preheat your grill or oven to medium heat (about 180°C or 350°F).

Wrap the marinated fish in the banana leaf, securing it with toothpicks or kitchen twine if necessary. Place the wrapped fish on the grill or a wire rack in the oven. This method locks in the moisture and imparts a subtle, smoky aroma to the fish.

Cook the fish for about 10–12 minutes per side, depending on its size. If grilling, turn the fish carefully using tongs to avoid tearing the leaf. For oven baking, cook for 20–25 minutes, flipping halfway through.

Check for doneness by inserting a fork into the thickest part of the fish. The flesh should be opaque and flake easily. Remove from heat and allow the fish to rest for 5 minutes before unwrapping.

Serve the Ikan Bakar on a platter, garnished with fresh lime wedges and accompanied by steamed rice, cucumber slices, and sambal belacan. Encourage diners to squeeze lime over the fish before eating for a burst of freshness. Present it wrapped partially in the banana leaf for an authentic and rustic appeal.