Grilled Fish with Banana Leaf

Method6 steps · about 40 min

1. 1

   Step 1: Prepare the sambal before cooking the fish. Grind all 6 oz seeded red chilies, 4 oz peeled shallots, two prepared lemongrass stalks and 1 tbsp toasted belacan in a food processor until smooth and well combined. Keep the separate dipping-sauce ingredients aside.

   Uses 6 oz fresh red chilies for the sambal, seeded and cut small · 4 oz shallots for the sambal, peeled · 2 stalks lemongrass, white parts only, thinly sliced · 1 tbsp toasted belacan (Malaysian shrimp paste) for the sambal

2. 2

   Step 2: Measure out the complete 4 tbsp divided oil stock and reserve 1 tbsp for the banana leaves in step 4. Use some of the remaining oil in a wok and stir-fry all the sambal paste from step 1 until fragrant and the oil separates; retain oil for lightly greasing the fish pan. Add all the sambal ¼ tsp salt, 2 tsp sugar and 2 tsp fish sauce and stir briefly. Remove from the heat and stir in the juice of the sambal ½ lime. Set the complete cooked sambal batch aside for measured topping draws in step 5.

   Uses Some of the divided oil for sambal frying; reserve 1 tbsp for the leaves and a little for pan greasing · All the chili, shallot, lemongrass and belacan paste from step 1 · ¼ tsp salt for the sambal, adjustable to taste · 2 tsp sugar for the sambal, adjustable to taste · 2 tsp fish sauce for the sambal · ½ lime, juice extracted, for the sambal

3. 3

   Step 3: If making the optional dip, soak the ping-pong-ball-sized tamarind pulp in its separate ½ cup water for 15 minutes. Squeeze and strain to extract the juice, discarding the fibrous pulp. Pound or blend the separate three seeded red chilies and 1 tsp dip belacan, adding the optional two bird’s-eye chilies if desired. Mix this dipping-paste mixture with the extracted tamarind juice, the separate ¼ tsp dip sugar, salt to taste and two sliced dip shallots. Set this dip aside; it is separate from the cooked fish-topping sambal. Skip this step if serving without the dip.

   Optional dip tamarind soak · 15 minUses ½ cup water for the optional tamarind dipping sauce · Tamarind pulp about the size of a small ping-pong ball for the optional dip; mass unspecified · 3 fresh red chilies, seeded, for the optional dip · 1 separate tsp toasted belacan for the optional dip · 2 bird’s-eye chilies, seeded (optional, within the optional dip) · ¼ tsp sugar for the optional dip · Salt to taste for the optional dip, amount unspecified · 2 separate shallots, thinly sliced, for the optional dip

4. 4

   Step 4: Rinse the 3–4 banana-leaf sheets in separate cold cleaning water and pat them dry. Lightly grease a pan with some oil retained from the same 4 tbsp stock in step 2, then line it with the leaves. Spread the reserved 1 tbsp oil evenly on top of the leaves. Place the cleaned, descaled whole 1 lb white snapper on the leaves.

   Uses 3–4 sheets banana leaf, rinsed and patted dry · Separate cold water for rinsing the banana leaves, amount unspecified; drain and pat dry · A little of the divided 4 tbsp oil stock for greasing the pan · The reserved 1 tbsp oil from the divided 4 tbsp stock, spread on the leaves · 1 lb whole white snapper, cleaned and scales removed

   
5. 5

   Step 5: Spread 3 tbsp of the cooked sambal from step 2 onto the upper side of the fish prepared in step 4. Heat the covered pan over medium heat and cook for about 8 minutes, then carefully flip the fish. Spread a separate further 3 tbsp of the same cooked sambal on this second side and cook covered for about another 8 minutes. Check the thickest flesh away from bone: it should reach 63°C (145°F), turn opaque and flake easily. Continue cooking as needed to reach that endpoint; the aroma of toasted banana leaves alone does not establish fish doneness.

   Uses All the whole fish on prepared banana leaves with the pan/leaf oil from step 4 · 3 tbsp cooked sambal for the first side, drawn from the batch in step 2 · A separate 3 tbsp cooked sambal for the second side, drawn from the same batch in step 2

6. 6

   Step 6: Transfer the fully cooked snapper and its two sambal toppings from step 5 to a serving dish on the banana leaves. Serve immediately as four portions, offering some of the optional dip from step 3 separately if made. Refrigerate unused cooked sambal and dipping sauce promptly in separate containers.

   Uses All the cooked whole snapper with the two 3 tbsp sambal toppings from step 5 · Some of the optional dip from step 3 if made; amount and share unspecified