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Malaysian BBQ Snapper Fillet Wrapped in Banana Leaf
by Rasa Sayang Spice Market Cafe (Penang, Malaysia)
Directions
Serves 4.
Slice the red chillies and discard the seeds. Slice the shallots, lemongrass and lime leaves.
Place all marinade ingredients into a blender. Blend fine to form a paste.
Season paste with salt and sugar.
Coat fish with marinade.
Lay fish on an individual banana leaf. Wrap and fasten with a toothpick.
Place the banana leaf-wrapped fish over a charcoal grill or hot griddle and bake (approx. 4 minutes each side).
Ingredients
For marinade
- 3.5 oz. Red chillies (reduce the amount if desired)
- 3.5 oz. Shallots
- 4 pcs Lemongrass
- 4 pcs Lime leaves
- 3.5 oz. Candlenut, soaked
- .2 oz. Salt
- .35 oz. Sugar
- 4 pcs Banana leaves
For the main dish
- 4 6 oz. Snapper fillet
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).