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Ingredients:
1.5 kg fresh water fish
3 whole limes
1 tsp salt or to taste
50 g lemon basil leaves
2 stalk lemon grass, take white
part only, cut short
3 sheets salam leaves
8 pcs Bilimbi or 4 pcs green
tomatoes
4 stalks leek, cut ½ cm
Banana leaves for wrapping
Bamboo stick or tooth pick to
secure the wrapping
Spiced,
blend roughly:
10 pcs seedless red chili
10 pcs shallots
5 cloves garlics
2 cm ginger
3 cm galangal
5 pcs candlenuts, lightly
toasted
1 tsp salt or taste
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Method:
Marinate fish with salt and
lemon and keep refrigerate for 30 minutes.
Take two sheets of banana leaves and place spices mixture on top of leaves. Place fish of top of mixture and place mixture on top of fish again. Topped with sweet basil leaves, salam leaves, lemon grass and green tomatoes. Wrapped with banana leaves and secure with bamboo stick or toothpick. Grilled or steamed until done or cook in the oven for 30 minutes until the leaves drying. _____ |