Recipe Ingredient
- 600g hard-tailed Mackerel (ikan cencaru)
- Banana leaves
- Marinade
- 2 tbsp premium oyster sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp fish curry powder
- 1 tbsp chilli powder
- 5 cloves garlic, finely pounded
- 3cm ginger, pounded
- 1-2 tbsp oil
- Sauce
- 2 tbsp tamarind pulp
- 4-5 tbsp water
- 5-6 shallots, sliced thinly
- 1 red chilli
- 2-3 bird´s eye chillies
- 1 tsp toasted belacan
- 1 tbsp sambal belacan
- 3-4 calamansi limes, squeezed for juice
- Salt and sugar to taste
Instructions
- Clean fish well, remove the hard skin and make two slanting cuts on each side of the fish. Rub fish lightly with combined marinade.
- Lightly oil a piece of banana leaf. Put two fish on the banana leaf. Wrap the leaf and grill or barbecue for 2-3 minutes on each side until fish is cooked.
- Unwrap and serve the fish with the sauce.
- To prepare the sauce: Mix the ingredients well.
