Ikan Panggang Recipe

Ikan Panggang Recipe

(Barbecued fish in banana leaf Singaporean recipe)

500 g (1 lb) stingray

1 teaspoon salt

15 shallots, peeled

1 teaspoon belachan (dried shrimp paste)

8 dried chilies, soaked in water to soften

5 fresh red chilies

2 cloves garlic, peeled

1 stalk serai (lemon grass), use inner tender part of white stem portion only

1 large banana leaf

Kaffir lime leaves, cut into hair-fine for garnishing

Calamansi, halved to serve

Method:

Put shallots, dried chilies, chilies, belachan, garlic and serai in a chopper and process roughly.  Scald banana leaf with hot water to make it pliable.  Rub salt all over fish, and place it on a softened banana leaf.  Spread spice paste over the top of the fish.  Wrap leaf over fish and secure with toothpicks or metal staples.  Either grill under a hot fire or barbecue fish over coals for 10 minutes on each side.  Before serving, sprinkle with cut kaffir lime leaves and calamansi halves.  Serve hot.