Recipe Ingredient
- 3 to 4 fish, preferably ikan selar
- 1 piece banana leaf
- 1 piece aluminum foil
- 2 – 3 tbsp oil
- Stuffing:
- 4 – 5 shallots
- 3 – 4 cloves garlic
- 2½ tbsp chilli paste
- 1 tsp Maggi belacan stock granules
- 1½ tbsp dried prawns, soaked and drained
- 1 stalk lemon grass
Instructions
- Clean and wash the fish well. Cut a slit at the top of both sides of each fish. Wipe dry.
- Pound all the stuffing ingredients until fine. Heat oil and fry the pounded ingredients until fragrant. Dish out and set aside to cool slightly.
- Stuff equal amounts of stuffing into the slits that have been made in all the fish. Heat a non-stick pan with a little oil and shallow-fry the fish on both sides for 1 - 2 minutes. Dish out and place on the aluminium foil, lined with a piece of banana leaf. Wrap up each fish neatly. Grill in a preheated oven at 180 - 190°c for 10 - 15 minutes or until all the fish are cooked through and golden-brown in colour.
- Serve immediately with hot rice.