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Grilled Belacan (Shrimp Paste) Lemon Grass Fish

Ingredients

  • 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)
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Grilled Belacan (Shrimp Paste) Lemon Grass Fish

by Navaneetham Krishnan
Time: 45 minutes prep, 35 minutes cook
Servings: 2 person
 

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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Summary

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1 vote | 3039 views
0 reviews | 2 comments

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

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