Chef Vindex Tengker

PESAN BE, baked snapper in banana leaf Balinese Style

PEPES IKAN BALI STYLE Ingredients: 1 kg Snapper Salt and pepper to taste 16 sheets Lemon basil Leaves 4 sheets Salam Leaf 4 sheets Kaffir lime leaf 2 sheets Kaffir lime juice 2 pcs Tomato, sliced Banana leaves enough to hold 1 kg snapper (quickly steam them to make it easy to fold)                 Bamboo pick Spices: 200 g Shallot, chopped 100 g Garlic, chopped 150 g Red Chili, chopped 25 g Hot Chili, chopped 30 g  Ginger, chopped 30 g Turmeric, chopped 30 g Galangal, chopped 100 g Candlenut, chopped 100 g Tomato, chopped 4 stalks Lemon grass, bruised Salt and pepper to taste Oil for frying Spices:    Heat oil if frying pan and cook all the ingredients over medium heat until fragrant.  Approximately around 30 minutes.  Stirring the spices occasionally to prevent them from sticking on the bottom.  When is done, take out the lemon grass and let it become cool.  Blend or pound the spices into a paste, season with salt and pepper to taste. Method: Marinade the fish with spices for 1 hour. Lay banana leaf on work surface, Salam leaf and lime leaf in the center and place fish on the top of it then put the sliced tomato and lemon basil leaf. Roll the banana leaf to cover the fish and sealed the side with bamboo sticks. Grill over the charcoal for 15 minutes on each side or until the fish is cooked. ____