Thursday 2 February 2017

PESAN BE, baked snapper in banana leaf Balinese Style


1 kg Snapper
Salt and pepper to taste
16 sheets Lemon basil Leaves
4 sheets Salam Leaf
4 sheets Kaffir lime leaf
2 sheets Kaffir lime juice
2 pcs Tomato, sliced
Banana leaves enough to hold 1 kg snapper (quickly steam them to make it easy to fold)
                Bamboo pick

200 g Shallot, chopped
100 g Garlic, chopped
150 g Red Chili, chopped
25 g Hot Chili, chopped
30 g  Ginger, chopped
30 g Turmeric, chopped
30 g Galangal, chopped
100 g Candlenut, chopped
100 g Tomato, chopped
4 stalks Lemon grass, bruised
Salt and pepper to taste
Oil for frying

Heat oil if frying pan and cook all the ingredients over medium heat until fragrant. 
Approximately around 30 minutes. 
Stirring the spices occasionally to prevent them from sticking on the bottom. 
When is done, take out the lemon grass and let it become cool. 
Blend or pound the spices into a paste, season with salt and pepper to taste.
Marinade the fish with spices for 1 hour.
Lay banana leaf on work surface, Salam leaf and lime leaf in the center and place fish on the top of it then put the sliced tomato and lemon basil leaf.
Roll the banana leaf to cover the fish and sealed the side with bamboo sticks.
Grill over the charcoal for 15 minutes on each side or until the fish is cooked.


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