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500g (1 lb) white fish fillets
4 candlenuts
2 medium onions, minced
2 cloves garlic, minced
1/4 tsp turmeric powder or 1 tsp grated
fresh turmeric
2.5 cm (1 inch) piece fresh ginger, minced
1/2 tsp tamarind
1 tsp salt
1 tbsp chili powder
2 tsp coriander, ground
2 tsp cumin, ground
1/2 tsp daun kesom (Vietnamese coriander),
chopped
banana leaves (or aluminum foil) |
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Method :
Cut
fish into thin slices about 1cm (1/2 inch) thick and 10cm by 5cm (4 inches
by 2 inches). Grind candlenuts and mix to a paste with all the remaining
ingredients, except banana leaves. Hold banana leaves over a flame to
soften.
Coat
each fish slice thickly with the ground ingredients and wrap in a small
piece of well-greased banana leaf. Secure with toothpicks. Grill or toast
over a charcoal fire for 8-10 minutes.
Serve
with the leaf partially torn away to display the fish.
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