@LoyLoy24 20 February 2021 more from that month

Malaysian banana leaf fish

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.