Marions Malaysian banana leaf fish

Gorgeous banana leaves open up to a succulent, spicy fish for a memorable Malaysian meal.

Recipe «Marions Malaysian banana leaf fish» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp vegetable oil, 4 banana leaves, cut into eight 25cm squares, 4 white fish fillets, such as snapper or barramundi, Rice, steamed, to serve, Fresh coriander leaves, to serve , 1 tsp shrimp paste, 6 fresh long red chillies, deseeded, coarsely chopped, 4 garlic cloves, coarsely chopped , 4 Asian red shallots, peeled, chopped, 2 lemongrass stalks , bruised, thinly sliced, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sea salt, 1 tsp white sugar, 1 tsp ground cumin, 1/4 tsp turmeric.

Ingredients:

• 2 tbsp vegetable oil 
• 4 banana leaves, cut into eight 25cm squares 
• 4 white fish fillets, such as snapper or barramundi 
• Rice, steamed, to serve 
• Fresh coriander leaves, to serve 
• 1 tsp shrimp paste 
• 6 fresh long red chillies, deseeded, coarsely chopped 
• 4 garlic cloves, coarsely chopped 
• 4 Asian red shallots, peeled, chopped 
• 2 lemongrass stalks , bruised, thinly sliced 
• 1 tbsp fish sauce 
• 1 tbsp lime juice 
• 1 tsp sea salt 
• 1 tsp white sugar 
• 1 tsp ground cumin 
• 1/4 tsp turmeric 
• 2 Asian red shallots, finely sliced 
• 2 tbsp lime juice 
• 1/4 tsp white sugar 
• 1/4 cup fresh coriander, chopped 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.