Cuisine
Southeast Asian
Time
35 mins
Servings
2 people people
2 thick firm fleshed flat-fish fillets, i.e. halibut or plaice
2 banana leaves
1 lime
1 tomato
1 cucumber
Vegetable oil
Paste
15 dried long red chillies, soaked in hot water
10 garlic cloves
150g shallots
15g fresh root ginger
4 fresh red chillies
2 stalks lemongrass
1tbsp belacan or fermented shrimp paste
1tbsp tamarind paste
2tbsp palm sugar
Finely chop the fresh and dried chillies, garlic cloves, shallots, ginger andlemongrass, and placein a pestle and mortar along with the belacan and palmsugar. Pound for around ten minutes until you get a fine puree. Add the tamarindpaste, and mix through.
Add a Tbsp of oil to the pan and fry off the paste on medium heat for 10 minutes(until the paste turns a dark red). Set aside. Place the banana leaves with the darker side up and brush with oil. Place a little oil in the frying pan and place the leaves in (darker, oiled side up). Place the fish on top of the banana leaves. Salt the fillets and smear the sambal all over the fish. Place the lid on and leave to cook for around 8-15 minutes. Garnish with cucumbers, tomatoes and lime wedges.
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