Wash the fish and pat dry with paper
towels. Place them in a single layer in a glass dish. Use a food
processor to blend the chili, onion, garlic, dried shirmp paste, kencur
and salt with half cup of the coconut milk. Blend until smooth. Crush
the dried sambal paste and combine all these ingredients with the
coconut milk. Marinate fish in the spice mixture for about 1.5 hours,
turning the slices once. Preheat a griller until hot and line the tray
with foil. Spoon off the marinade and leaving only those clinging onto
the fish. Put the marinade into a small saucepan with the remaining
coconut milk, lemon grass and the chopped basil. Simmer on low heat,
stirring frequently to avoid curdling. Do not cover with a lid. Brush
the fish with oil and put under the griller about 10 cm from the heat.
Cook until the fish is brown on one side. Turn the fish steaks, repeat
the process on this side as before. Once done, arrange the fish on a
serving platter. Taste the sauce and add more salt to taste. Add lemon
juice to taste too. Spoon over the fish and serve hot.