Grilled (Broiled) Fish with a Cashew Ginger Marinade (Ikan Panggang Bungkus) Recipe



Grilled (Broiled) Fish with a Cashew Ginger Marinade (Ikan Panggang Bungkus) Recipes

Ingredients :

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


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