Ikan Panggang - grilled fish in banana leaf

By Laksa Me

Ingredients

Fish:

• 150g fish fillet
• 1 tablespoon seafood curry powder
• 1 teaspoon fresh ginger (minced)
• ½ teaspoon fish sauce
• 1 tablespoon Coconut cream
• 1 teaspoon lemongrass (chopped)

 

Banana leaves:

• 1 sheet (about 30cm x 30cm) banana leaves

 

Lime belachan dipping sauce:

• 1 tablespoon roasted belachan (Malaysian's dried shrimp paste)
• 1 large red chilli
• 50g shallot
• 2 cloves garlic
• 3 tablespoons fresh lime juice
• 1 tablespoon sugar

 

Method

Fish

1. Wash and clean fish, dry fish with paper tower, and marinate with seafood curry powder, ginger, fish sauce, coconut cream and lemongrass for at least 2 hours

 

Banana leaves

2. Soak banana leaves in boiling water for about 1 minute, then remove and wipe dry

3. Place marinated fish 5cm from the leaf; roll up to form a packet or parcel, secure with toothpick on the edge of the leaf

4. Place fish on grill, grill over medium flame for about 5 minutes on both sides

 

Lime belacan dipping sauce

5. Place all of the above ingredients in a food processor (or pound on a pestle and mortar) and blend until fine

 

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