Grilled Fish with Banana Leaf
- 1 lb. red snapper (cleaned and scales removed)
- A few sheets banana leaf (rinsed with water thoroughly and pat dry with paper towels)
- 6 oz. fresh red chilies (seeded and cut into small pieces)
- 1 tablespoon toasted belacan (Malaysian shrimp paste)
- 4 oz. shallots
- 1/4 teaspoon salt (or to taste)
- 2 teaspoons fish sauce
- 2 1/2 teaspoons sugar (or to taste)
- 1/2 lime (extract juice)
- 2 lemongrass (cut into thin slices)
- 4 tablespoons oil
- 3 red chilies (seeded)
- 2 bird’s eye chilies (seeded) – optional
- 1 teaspoon of toasted belacan
- 2 shallots (thinly sliced)
- 1/8 teaspoon of sugar
- Salt to taste
- 8 tablespoons of water + tamarind pulp (size of a small ping pong ball)
- Produce
- Banana (3 sheets)
- Lemongrass, slices thin (2)
- Red chilies, fresh (6 oz.)
- Red chilies (3)
- Shallots (4 oz.)
- Shallots (2)
- Water + tamarind pulp (8 tablespoons)
- Seafood
- Shrimp paste, toasted (1 1/3 tablespoon)
- Meat
- Bird’s eye chilies (2)
- Condiments
- Fish sauce (2 teaspoons)
- Cooking & Baking
- Lime (extract, juice (1/2)
- Oil (4 tablespoons)
- Salt (1/4 teaspoon)
- Salt (1)
- Sugar (2 5/8 teaspoons)
- Other
- 1 lb. red snapper (cleaned and scales removed)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published July 29, 2009 (3 years ago).
11 people saved this recipe.
