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Ingredients : Serves 5
1.5 kg medium-size snapper
2 cloves garlic
2 medium onion, chopped
1 teaspoon fresh ginger, chopped finely
2 tablespoons tamarind liquid
1 tablespoon dark soy sauce
1 tablespoon cooking oil
1 teaspoon sambal ulek
Salt to taste
1 teaspoon ground turmeric
3 tablespoons fresh cilantro leaves,
chopped finely
Banana leaves for wrapping (foil could be
used as a substitute
Method :
Wash the fish and pat dry with a paper
towel. Use a sharp knife to score the flesh diagonally on both sides of
the fish. Use a food processor to blend the garlic, onion, ginger,
tamarind liquid, soy sauce, oil, sambal ulek, salt and turmeric until
smooth. Rub the mixture well into the fish and pour the remaining
mixture into the body cavity. Place the fish on the banana leaves in a
baking dish, sprinkle with chopped cilantro leaves. Fold the banana
leaves over to enclose the fish. Secure both ends with bamboo skewers or
toothpicks. Bake in a moderate oven of between 170oC-190oC
for about 40 minutes or until the fish is cooked. When ready to serve,
the flesh will look milky white and flake easily when tested with a
fork. Move the fish to a serving plate and open the banana leaves at the
table. Serve while hot.
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