One of the food blogs that I frequent has to be 6 Bittersweets that is written by Xiaolu. I hope you guys still remember her as she wrote a guest post on a mouthwatering dish Liang Fen – Cold Mung Bean Noodles a while ago. Now, I have been given the honour to write a guest post for Xiaolu. I should have got this done a while ago but due to my tight schedule, I had to postpone it. Thanks to Xiaolu for being understanding for this long overdue post!
I have chosen to share a delicious Malaysia dish – grilled fish in banana leaf. Please hop over to 6 Bittersweets for the recipe! Thank you, Xiaolu, for giving me this wonderful opportunity to contribute to your lovely blog!
Grilled Fish in Banana Leaf
4 whole mackerel (cleaned and gutted, heads chopped off if desired)
1/2 tsp ginger powder
1/2 tbsp coriander powder
2 tsp chili powder
1/2 tbsp cumin powder
1 tbsp turmeric powder
1/2 tsp of salt
2 tbsp water
2 tbsp sunflower oil
banana leaves and cocktail sticks for wrapping
3 tbsp sweet dark soya sauce (kecap manis)
2 tsp chopped fresh red chili
2 – 3 tbsp lime juice
1. Rinse and dry mackerel with kitchen towel.
2. Mix ginger, coriander, chili, cumin, turmeric and salt in a bowl and mix with 2 tbsp spoon of water. Make a couple of slashes on both sides of the fish and rub curry paste on them, make sure it covers the diagonal cuts. Then, drizzle sunflower oil on the fish.
3. Wrap each fish with banana leaf and secure with cocktail sticks. Layer BBQ grill with banana leaf and cook fish parcels for 15 to 20 minutes, half the time for each side.
4. For the dipping sauce, mix all the ingredients in a bowl. Adjust acidity if necessary. Serve with grilled fish.