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Marion's Malaysian banana leaf fish
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Flavorful Malaysian fish dish wrapped in banana leaves for a unique and delicious experience.
Ingredients:
  • 36.80 gm vegetable oil
  • 4 banana leaves, cut into eight 25cm squares (see Notes)
  • 200g fish fillet
  • Rice, steamed, to serve
  • Fresh coriander leaves, to serve
  • 6.10 gm shrimp paste
  • 6 (about 50g) fresh long red chillies, deseeded, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 4 (about 60g) Asian red shallots, peeled, chopped
  • 2 lemongrass stalks (pale part only), bruised, thinly sliced
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
  • 2.40 gm sea salt
  • 4.50 gm white sugar
  • 2.50 gm ground cumin
  • 1/4 tsp turmeric
  • 2 Asian red shallots, finely sliced
  • 42.00 gm lime juice
  • 1.13 gm white sugar
  • 62.50 ml fresh coriander, chopped
Instructions:
  • Preheat the oven to 180C/160C fan forced. Roast the shrimp paste wrapped in foil for 10 minutes. Blend the roasted shrimp paste with the rest of the sambal ingredients in a food processor until smooth.
  • In a wok or non-stick frying pan, warm the vegetable oil over medium heat. Stir in the sambal paste and cook for 10 minutes until it softens and deepens in color. Allow it to cool before using.
  • Combine shallot, lime juice, sugar, and coriander in a small bowl. Allow the flavors to develop until ready to serve.
  • Lay the banana leaf square on a work surface, shiny side down. Add the fish on top and spread a quarter of the sambal over it.
  • Place a banana leaf square over the fish with the dark side facing upwards. Fold the long sides of the leaves together to enclose the filling, then fold in the sides and secure with toothpicks.
  • Preheat a barbecue plate on high heat. Grill the parcels for 5-6 minutes on each side until the leaves are charred and the fish is fully cooked. Serve the parcels with quick-pickled shallots, rice, and fresh coriander.

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