Recipe Ingredient
- 1/2kg boneless fish meat (chopped)
- 2 small onions
- 1 tsp belacan
- 2 stalks lemon grass
- 2cm piece galanggal
- 3-4 red chillies
- 1 tsp turmeric powder
- 1 egg
- sugar to taste
- 1 tbsp cornflour
- 180ml thick coconut milk
- salt to taste
- banana leaf, oil
Instructions
- Pre-heat oven to 180C.
- Grind the onions, belacan, lemon grass, galanggal and red chillies with coconut milk to a fine paste. Add the turmeric. Mix well.
- Mix in the fish paste, egg, sugar, salt and cornflour. Beat the mixture until smooth.
- Cut the banana leaf to fit a 16 cm ovenproof dish. Scald the leaf and rub some oil over it. Place the leaf in the dish and pour the fish mixture over.
- Bake fish until firm to touch. (Approx 15-20 minutes.) Cool before cutting.
