Recipe Ingredient
- 1 fish, approx. 750 to 800g
- Some pandan leaves
- 3 to 4 bamboo leaves, soaked to soften
- Spices
- 4 red chillies, seeded
- 6 dried chillies, soaked to soften and seeds removed
- 5 shallots
- 2 cloves garlic
- 1 cm piece ginger
- 1 cm piece fresh turmeric
- 1/2 tsp belacan stock granules
- 1 stalk lemon grass
- Seasoning
- 1/2 tsp salt
- 3/4 tsp sugar
- 1½ tbsp asam jawa mixed with 3 tbsp water and squeezed out for juice
Instructions
- Clean fish well and make 4 slashes on each side of the fish. Make a deep cut on one side of the fish. Rub a little salt and pepper over the fish.
- Blend all spice ingredients in a food processor. Add seasoning to mix. Stuff the combined spice mixture into the deep-cut of the fish as well as the slants.
- Wrap the fish with pandan leaves to seal in the spices. Wrap with another layer, using bamboo leaves. Use toothpicks to hold the bamboo leaves onto the fish.
- Deep-fry the fish in hot oil until leaves turn brown and fish is cooked through.
