Recipes - Indonesian

Grilled Sea Bass in Banana Leaf Wrap
Grilled Sea Bass in Banana Leaf Wrap


An authentic tasting, moist fish with the subtle aroma of the banana leaf wrap. This is a wonderful yet simple way to prepare grilled sea bass! Try this Indonesian recipe.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Indonesian









Ingredients:

600g sea bass (whole, de-scaled and gutted)
2 tbsp turmeric powder
1 lime (juiced and de-fleshed)
4 banana leaves

Sauce

4 red chilli (thinly sliced)
3 cloves garlic (chopped)
4 shallot (chopped)
5g galangal (sliced)
5g Valcom Kaffir Lime Leaves (chopped)
3 stalks lemongrass
2 tsp ABC Sweet Soy Sauce
1 tbsp salt
1 tbsp sugar
1 tomatoes (deseeded and diced)
1 tbsp red capsicum (diced)




Steps:
  1. In a large bowl, combine the turmeric, the juice and flesh of a lime with the fish and allow to marinade for 15 mins.
  2. Put all sauce ingredients except for cooking oil in a food processor and process into a rough mix.
  3. In a sauce pan, heat the cooking oil over high heat and stir fry sauce mix for 1 min. Lay banana leaves down and spread 2 heaped tbsp of the sauce over the leaf.
  4. Score 3 slits in both sides of each fish and place fish onto the sauce on the banana leaf. Spoon another 3 tbsp of sauce mixture over the upward facing side of the fish.
  5. Wrap the fish with banana leaf and the banana leaf in aluminium foil. Grill the fish or barbeque for 8 mins, turning once.
  6. Using tongs and a fork, remove foil and open banana leaf and serve immediately with hot rice and Asian greens.

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Grilled Sea Bass in Banana Leaf Wrap

Grilled Sea Bass in Banana Leaf Wrap

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An authentic tasting, moist fish with the subtle aroma of the banana leaf wrap. This is a wonderful yet simple way to prepare grilled sea bass! Try this Indonesian recipe.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Indonesian
Ingredients

600g sea bass (whole, de-scaled and gutted)
2 tbsp turmeric powder
1 lime (juiced and de-fleshed)
4 banana leaves

Sauce

4 red chilli (thinly sliced)
3 cloves garlic (chopped)
4 shallot (chopped)
5g galangal (sliced)
5g Valcom Kaffir Lime Leaves (chopped)
3 stalks lemongrass
2 tsp ABC Sweet Soy Sauce
1 tbsp salt
1 tbsp sugar
1 tomatoes (deseeded and diced)
1 tbsp red capsicum (diced)

Instructions
  1. In a large bowl, combine the turmeric, the juice and flesh of a lime with the fish and allow to marinade for 15 mins.
  2. Put all sauce ingredients except for cooking oil in a food processor and process into a rough mix.
  3. In a sauce pan, heat the cooking oil over high heat and stir fry sauce mix for 1 min. Lay banana leaves down and spread 2 heaped tbsp of the sauce over the leaf.
  4. Score 3 slits in both sides of each fish and place fish onto the sauce on the banana leaf. Spoon another 3 tbsp of sauce mixture over the upward facing side of the fish.
  5. Wrap the fish with banana leaf and the banana leaf in aluminium foil. Grill the fish or barbeque for 8 mins, turning once.
  6. Using tongs and a fork, remove foil and open banana leaf and serve immediately with hot rice and Asian greens.

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