Ikan Panggang Recipe(Barbecued fish in banana leaf Singaporean recipe) |
Ingredients: Serves 6-8 |
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. |
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