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Grilled Belacan (Shrimp Paste) Lemon Grass Fish Recipe

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1 vote | 2509 views

Absolutely delicious, different texture that starts off crispy on top, then finishes off with soft and fresh meat.

Prep time:
Cook time:
Servings: 2 person
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Ingredients

Cost per serving $0.68 view details
  • 2 (abt 300g) Cencaru/Torpedo Scad Fish -de-gut, keep the hard skin on top and and make incisions on both edges.
  • 1 tsp turmeric/kunyit powder
  • Banana leaves - 2 or 3 large pieces.
  • Lemon/lime wedge
  • For Stuffing/Sambal
  • 1 tbsp dried chilli paste
  • 3 shallots - sliced thinly
  • 1 lemon grass - shredded
  • 1/2 tsp belacan/shrimp powder
  • 1 sprig coriander leaf - shredded
  • 2 tbsp oil
  • Salt for taste (use sparingly)

Directions

  1. Rub turmeric and salt all over the fish and keep aside.
  2. Into heated oil, saute shallots and lemon grass.
  3. Add belacan powder, coriander leaf.
  4. Season with salt.
  5. Cook for a thick spicy paste.
  6. Remove and let it cool down.
  7. Stuff fish with it; in between the incisions.
  8. Lay banana leaves on a baking tray and put fish on top.
  9. Gently wrap (not so tightly)
  10. Grill at 175C for about 50 mins.
  11. (Note; turn to cook on both sides)
  12. Serve with lemon/lime wedges.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 105g
Recipe makes 2 servings
Calories 180  
Calories from Fat 124 69%
Total Fat 14.02g 18%
Saturated Fat 1.11g 4%
Trans Fat 0.35g  
Cholesterol 0mg 0%
Sodium 68mg 3%
Potassium 336mg 10%
Total Carbs 15.75g 4%
Dietary Fiber 2.9g 10%
Sugars 6.58g 4%
Protein 1.41g 2%

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