Grilled Fish with Banana Leaf


  • 1 lb. red snapper cleaned and scales removed
  • A few sheets banana leaf rinsed with water thoroughly and pat dry with paper towels

Grilled Fish Sambal:

  • 6 oz. fresh red chilies seeded and cut into small pieces
  • 1 tablespoon toasted belacan Malaysian shrimp paste
  • 4 oz. shallots
  • 1/4 teaspoon salt or to taste
  • 2 teaspoons fish sauce
  • 2 1/2 teaspoons sugar or to taste
  • 1/2 lime extract juice
  • 2 lemongrass cut into thin slices
  • 4 tablespoons oil

Sambal Belacan and Sliced Shallots Condiment:

  • 3 red chilies seeded
  • 2 bird’s eye chilies seeded - optional
  • 1 teaspoon of toasted belacan
  • 2 shallots thinly sliced
  • 1/8 teaspoon of sugar
  • Salt to taste
  • 8 tablespoons of water + tamarind pulp size of a small ping pong ball


  • Banana leaves during a flat pan
  • Lay the fish within the pan
  • Add sambal on high of the fish
  • unfold it equally on the fish
  • manifest itself heat and canopy with a lid
  • cowl the corners with a towel to lure the warmth
  • Flip the fish over and add a lot of sambal

Grilled Fish Sambal

  • Prepare the sambal by grinding chilies, shallots, belacan and lemongrass during a kitchen appliance. confirm the sambal paste is well amalgamated and sleek.
  • Heat up a pan and "tumis" (stir-fry) the sambal paste till aromatic or once the oil separates from the sambal paste. Add the seasonings: salt, sugar, and fish sauce and do a fast stir, dish out and put aside.
  • Sambal Belacan and Sliced Shallots flavouring
  • Soak the tamarind pulp with water for quarter-hour and extract the juice. during a mortar and pestle or kitchen appliance, pound/blend the red chilies, bird’s eye chilies, and cooked belacan. Add tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and put aside.

Grilled Fish with Banana Leaf

  • Grease a flat pan (I used a Japanese tamagoyaki pan) then lay some sheets of banana leaves within the pan. Add one tablespoon of vegetable oil on high of the banana leaves and unfold the oil equally. Lay the fish on high of the banana leaves and add three tablespoons of sambal on high of the fish. Heat up the pan on your stove high over medium heat and canopy it with a lid. (Use a towel {to cowl|to hide} the corners of the pan just in case the lid is just too little to fully cover the pan. this can make sure the heat traps within the pan throughout the cooking method.) watch for eight minutes just about and flip the fish over to the opposite aspect. Add three a lot of tablespoons of sambal on the opposite aspect. Cook for an additional eight minutes just about. By then, you'll be able to smell the sweet aroma of burnt banana leaves and grilled fish. Dish out and serve right away with sambal belacan and sliced shallots flavouring. 


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