Grilled Fish
Sumber: Chef Ismail
Ingredients
1.5 kg fish washed and cleaned with tamarind water and rough salt
8 shallots
4 cloves garlic
5 chilli padies
8 red chillies
3 cm fresh turmeric
1 tablespoon shrimp paste (belachan)
3 tablespoons tamarind paste
1 tablespoon sugar
Salt to taste
1 tablespoon coriander powder
200 ml water
3 tablespoons QBB
2 pieces X 12" X 8" aluminium foil
2 pieces X 8"X 8" banana leaves
Instructions
Grind the shallots, garlic cloves, chilli padies, red chillies, fresh turmeric, shrimp paste, tamarind paste, sugar, salt and coriander powder into a smooth paste.
Heat QBB in a pot over a low heat and fry the ground ingredients until aromatic and the raw smell disappears.
Add in the water and cook until the sauce thickens.
Cover a grill tray with aluminium foil and line it with a piece of the banana leaf.
Spread out half the cooked spicy mix onto the banana leaf and place the fish on top and pour the remaining spicy mix on the fish making sure the sauce covers the whole of the fish.
Place another piece of the banana leaf on top and wrap up the whole thing into a neat package.
Grill the fish on a barbeque grill or in an oven using the upper heat but ensuring that the door of the oven is wide open during the grilling process.
When the foil puffs up, remove from the grill tray and cut open the foil.
Serve with rice or as a separate dish.
Note:
You may also sprinkle some chopped daun kesum leaves or torch ginger.
