Recipe Ingredient
- 600g fish fillet
- A little salt
- 1 piece banana leaf
- 1 piece aluminium foil
- 2 tbsp oil
- (A) Marinade - combined:
- 1 tbsp curry powder
- 1½ tbsp chilli paste
- 1 tsp turmeric powder
- 2 stalks lemon grass, sliced finely at the white portion or root end
- (B):
- 1 tbsp tamarind paste, mixed with 100ml water and squeezed for juice
- 100ml coconut milk
- Seasoning:
- 1 tbsp ikan bilis stock granules
- 1 tbsp sugar
- 2 long beans, cut into 3cm lengths
- 3 ladies' fingers, sliced thinly
- Garnishing:
- 1 tbsp finely shredded wild ginger bud
- 1 lime, cut into wedges
Instructions
- Slice fish fillet into thick slices and sprinkle lightly with salt. Set aside. Heat oil in a wok. Fry ingredients (A) until fragrant. Add in (B) and seasoning. Bring to a simmering boil until oil rises and gravy becomes thick. Dish out and leave aside to cool.
- Put the banana leaf over the aluminium foil. Spread two to three tablespoons of gravy on the banana leaf and place over it three slices of fish fillet.
- Pour another two to three tablespoons of gravy over the fish then over this, place a handful of cut long beans and ladies' fingers.
- Wrap up neatly into a package, place a rack in the boiler and lay the package on the rack.
- Grill at 250°C for about 15-20 minutes or until the foil package puffs up.
- Remove package. Cut open and serve with garnishing.
