What would the Balinese have done without banana leaves? Pliable and porous, they are perfect for grilling and steaming as they retain natural flavours while imparting their own subtle aroma.
Served : 4-8
600 gms. (18 oz) fish banana leaves
4 shredded lime leaves salam leaves for each parcel
Spices :
6 Garlic 3 shallots
2 tomatoes 1 tsp. sea salt
3 candlenut 2 stalks of lemongrass
¼ tspn. shrimp paste ½ tsp. black pepper
1 tspn. tamarind 3 large red chilli
2-4 small chilli 1 ½ tbspn. fresh galangal
1 tspn. fresh turmeric 2 tsp. ginger
2 tspn. palm sugar 1 tsp. coriander seeds
3 tbs. oil Fragrant ginger, chilli and fresh fish are wrapped together and grilled over hot, coconut coals. The result is a deliciously golden and healthy meal. Try parchment paper if banana leaves are not available and barbeque your fish or grill in the oven in the absence of hot coconut coals.
Grind the spices with the oil in a mortar and pestle or blend in the container of a food processor until you have a fragrant, golden yellow paste, flecked with chilli and tomato skin. Chop the into fat chunks, rooughly 4 cm x 4 cm or leave whole if you prefer. Shred the lime leaves. Mix thoroughly with the spice paste. Oil and fish. Cut the banana leaves into rectangles roughly the size of a standard envolope. Wrap the fish in one or two layers of banana leaves, with a salam leaf underneath. Roll over and secure the ends with a toothpick or tie with string.
Grill, steam or barbecue the fish for five minutes or until cooked.
Serve with steamed rice and Kangkung pelecing.
PEPES IKAN
Grilled Fish in Banana Leaves
What would the Balinese have done without banana leaves? Pliable and porous, they are perfect for grilling and steaming as they retain natural flavours while imparting their own subtle aroma.
Served : 4-8
600 gms. (18 oz) fish banana leaves
4 shredded lime leaves salam leaves for each parcel
Spices :
6 Garlic 3 shallots
2 tomatoes 1 tsp. sea salt
3 candlenut 2 stalks of lemongrass
¼ tspn. shrimp paste ½ tsp. black pepper
1 tspn. tamarind 3 large red chilli
2-4 small chilli 1 ½ tbspn. fresh galangal
1 tspn. fresh turmeric 2 tsp. ginger
2 tspn. palm sugar 1 tsp. coriander seeds
3 tbs. oil Fragrant ginger, chilli and fresh fish are wrapped together and grilled over hot, coconut coals. The result is a deliciously golden and healthy meal. Try parchment paper if banana leaves are not available and barbeque your fish or grill in the oven in the absence of hot coconut coals.
Grind the spices with the oil in a mortar and pestle or blend in the container of a food processor until you have a fragrant, golden yellow paste, flecked with chilli and tomato skin. Chop the into fat chunks, rooughly 4 cm x 4 cm or leave whole if you prefer. Shred the lime leaves. Mix thoroughly with the spice paste. Oil and fish. Cut the banana leaves into rectangles roughly the size of a standard envolope. Wrap the fish in one or two layers of banana leaves, with a salam leaf underneath. Roll over and secure the ends with a toothpick or tie with string.
Grill, steam or barbecue the fish for five minutes or until cooked.
Serve with steamed rice and Kangkung pelecing.