|
1.1kg pomfret, parrot fish or sea bass,
scaled and cleaned
150g raw cashew nuts
2 shallots, or 1 small onion, finely
chopped
1 piece fresh ginger, 12mm long peeled and
finely chopped
1 clove garlic, crushed
1 small red chili, seeded and finely
chopped
2 tbsp vegetable oil
1 tbsp shrimp paste
2 tsp sugar
1/2 tsp salt
2 tbsp tamarind sauce
2 tbsp tomato sauce - ketchup
juice of 2 limes
4 young banana leaves, or aluminum foil
|
|
Method :
Slash the
fish 3-4 times on each side with a sharp knife to help it cook through
to the bone. Set aside. Grind the cashew nuts, shallots, or onion,
ginger, garlic and chili to a fine paste using a pestle and mortar or
food processor. Add the vegetable oil, shrimp paste, sugar and salt and
blend, then add the tamarind sauce, tomato sauce (ketchup) and lime
juice. Cover both sides of the fish with the marinade and leave for up
to 8 hour to marinate. To soften the banana leaves, remove the thick
central stem and immerse the leaves in boiling water for 1 minute. Brush
the leaves with vegetable oil. Wrap the fish in a banana leaf fastened
with a bamboo skewer, or wrap in foil. Preheat the oven to 350F, Gas 4
and bake for 30-35 minutes.
To capture
the sweet spicy flavors of this Indonesian favorite, marinated fish are
wrapped in green banana leaves or foil and baked. The packets of fish
are brought to the table, releasing a sweet spicy aroma.
Banana leaves
are readily available from Indian or South east Asian food stores.
However, if there are difficult to obtain, simply wrap each fish in
aluminum foil. For an authentic taste of the Far East, the fish may be
barbecued. Light the barbecue and allow the embers to settle to a steady
glow. Grill (broil) each fish packet for 30-35 minutes.
Serves 4-6
#Ads - Get the above cooking ingredients here at discounted price
|
