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Ikan Bakar Dover Sole
(Grilled Dover Sole Wraps with Sambal Bajak)

YIELD Serves 4-6 | TIME Prep: 20 minutes | Cook: 10 minutes | Total: 30 minutes 

Ikan Bakar Dover Sole


Step 1

Prepare a grill with lump charcoal. (Alternatively, you cook this on a grill pan or sauté pan on the stove, in which case heat the pan over medium-high heat when you’re ready to cook.)

Step 2

Make the Sambal Bajak: Soak the seeded/stemmed dried chiles in warm water until softened, then strain off (but reserve) the liquid. Combine the remaining sambal ingredients EXCEPT the lime leaf together in a large mortar and pestle or food processor, and pound or pulse into a smooth but slightly chunky paste, adding the chile-soaking water as needed.

Step 3

Heat the oil in a large wok or sauté pan over medium heat. Stir-fry the sambal until softened and a slightly darker color. Stir in the lime leaf and continue stir-frying for another 1-2 minutes, and you can smell the citrusy fragrance

Step 4

Cook the Dover Sole Wraps: Place Dover sole portion on banana leaf rectangle, top with a tablespoon (28 g) of chili lime paste, then wrap into a little packet. Secure each fish parcel with a toothpick, then brush on all sides with oil. Grill the packets for 2-3 minutes, turning halfway. Serve with the rest of the sambal as needed.

  • 1 tablespoon (18 g) toasted shrimp paste*

  • 1 shallot (~30 g), minced

  • 4 garlic cloves (~28 g), minced

  • 1-4 fresh Thai (birds’ eye) chile*, seeded and chopped (these are hot peppers! Use according to preference)

  • 7 ounces (200 g) of fresh red chiles such as cayenne or Fresno, chopped (and

  • 1 ounce (28 g) palm sugar*

  • 4 fresh or frozen/thawed calamansi or makrut lime leaves*, thinly sliced

  • ½ cup (120 ml) neutral oil

For the Dover Sole

  • 4 large Dover sole filets (~600 g), each cut in half

  • 1 fresh or frozen/thawed turmeric (or banana) leaf*, cut into eight 8”x 4” (22cm x 10cm) rectangles

  • 1 tablespoon (15 ml) vegetable oil

*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.


For the Sambal Bajak

  • 1 ounce (29 g) dry red chilis, seeds, and stems removed

  • 2 medium-sized tomatoes (120 g), cut into chunks

  • 1 tablespoon (30 g) taucheo* (fermented soybeans)

Recipe by Permata Singapore ( and courtesy of WUSATA ( and Pacific Northwest Seafood (

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