Gorgeous banana leaves open up to a succulent, spicy fish for a memorable Malaysian meal.
- Preheat oven to 180C/160C fan forced. For the sambal paste, wrap shrimp paste in foil and roast for 10 minutes. Place the shrimp paste and remaining sambal paste ingredients in a food processor and process until smooth.
- Heat the vegetable oil in a wok or non-stick frying pan over medium heat. Add the sambal paste and cook for 10 minutes or until softened and slightly darker in colour. Set aside to cool.
- For the quick-pickled shallots, place the shallot, lime juice, sugar and coriander in a small bowl. Mix to combine, then set aside to develop the flavours until ready to serve.
- Place a banana leaf square on a work surface with the darker, shinier side facing down. Top with a piece of fish and spread a quarter of the sambal over the fish.
- Top fish with a banana leaf square, with dark side facing up. Bring long sides of leaves together to enclose the filling. Fold the sides in and secure with toothpicks.
- Heat a barbecue plate on high. Cook parcels for 5-6 minutes each side until leaves are charred and fish is cooked. Serve with quick-pickled shallots, rice and coriander.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set