Malaysian banana leaf fish
INGREDIENTS
2 tablespoons vegetable oil
4 banana leaves, cut into eight 25cm squares (see Notes)
4 (200g) white fish fillets, such as snapper or barramundi
Rice, steamed, to serve
Fresh coriander leaves, to serve
SAMBAL PASTE
1 teaspoon 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
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon sea salt
1 teaspoon white sugar
1 teaspoon ground cumin
1/4 teaspoon turmeric
QUICK-PICKLED SHALLOTS
2 Asian red shallots, finely sliced
2 tablespoons lime juice
1/4 teaspoon white sugar
1/4 cup fresh coriander, chopped
EQUIPMENT
Food processor
METHOD
Step 1
Preheat oven to 180C/160C fan forced. For the sambal paste, wrap shrimp paste in foil and roast for 10 minutes. Place the shrimp paste and remaining sambal paste ingredients in a food processor and process until smooth.
Step 2
Heat the vegetable oil in a wok or non-stick frying pan over medium heat. Add the sambal paste and cook for 10 minutes or until softened and slightly darker in colour. Set aside to cool.
Step 3
For the quick-pickled shallots, place the shallot, lime juice, sugar and coriander in a small bowl. Mix to combine, then set aside to develop the flavours until ready to serve.
Step 4
Place a banana leaf square on a work surface with the darker, shinier side facing down. Top with a piece of fish and spread a quarter of the sambal over the fish.
Step 5
Top fish with a banana leaf square, with dark side facing up. Bring long sides of leaves together to enclose the filling. Fold the sides in and secure with toothpicks.
Step 6
Heat a barbecue plate on high. Cook parcels for 5-6 minutes each side until leaves are charred and fish is cooked. Serve with quick-pickled shallots, rice and coriander.