To give the recipe a perfectly grilled Malaysian fish touch, the fish is just coated generously with the homemade sambal paste and then grilled on a flat pan on stove top layered with banana leaves. Serve with sambal sauce and sliced shallots condiment for a complete Malaysian meal. Smart Recipes, Asian Recipes, Fish Recipes, Recipes Fish Asian Grilled Fish With Banana Leaf Grilled Fish With Banana Leaf Recipe | PT45M Serves 4 Ingredients: 1 Pound Red Snapper 4 A Few Sheets Banana Leaf 8 Ounces Fresh Red Chilies 1.5 Tablespoon Belacan 4 Ounces Shallots 0.25 Teaspoon Salt 2 Teaspoons Fish Sauce 3 Teaspoons Sugar 0.5 Lime 2 Lemongrass Stalks 4 Tablespoons Oil 2 Bird’S Eye Chilies 2 Shallots 0 Tamarind Pulp For fish sambal: In a food processor, add 6-ounce of red chilies, quartered shallots, lemongrass and 1 tablespoon of belacan and pulse until smooth. Heat a wok and stir-fry sambal paste until aromatic. Add fish sauce, 2 1/2 teaspoons of sugar and 1/4 teaspoon of salt and stir to combine. Remove from heat and keep aside. For sambal and shallots condiment: In a bowl, soak tamarind pulp in 8 tablespoons of water for about 15 minutes. With your hands, extract tamarind juice in a small bowl. In a food processor, add 3 red chilies, bird’s eye chilies, 1 teaspoon of belacan and pulse until well combined. Transfer belacan puree to a bowl. Add sliced shallots, tamarind juice, 1/8 teaspoon of sugar and salt and stir to combine well. Keep aside. Arrange a few banana leaves in a greased flat pan. Spread about 1 tablespoon of oil over banana leaves evenly. Place fish over banana leaves and top with 3 tablespoons of cooked sambal. Place pan over medium heat and cover it with a lid tightly. Cook for about 8 minutes. Uncover the pan and flip the fish. Place about 3 tablespoons of cooked sambal on top and cook, covered for about 8 minutes. Remove from heat and serve immediately alongside sambal and shallots condiment.

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