Ikan Bakar

Ingredients

15g chilli powder
• 5g belacan (shrimp paste)
• 4 shallots, sliced, or 2 small onions
• 2 medium onions, sliced
• 1 stalk lemongrass, sliced, use only the bottom 3 inches
• 2 cloves garlic, chopped
• 10g ginger, sliced fresh
• 8g galangal, sliced, fresh
• 10g turmeric powder
• 15m cooking oil
• 10ml lime or lemon juice
• 5g salt
• 10g sugar
• Banana leaves are available in the
Asian frozen foods section
• Whole fish OR fillets

Method

1. Place chilli powder in a bowl and add water to make into thick paste.
2. Chop belacan into small pieces.
3. Roast belacan until brown then allow to cool before blending.
4. Place chilli paste, roasted belacan, and all ingredients in a blender or food processor.
5. If it is too dry, add 1 teaspoon of water until everything blends well.
6. Score both sides of whole fish so the marinade can soak in and it will cook better.
7. Rub marinade on fish and add salt and then cover and marinate in the fridge for at least two hours.
8. Pre heat oven to 180 degrees.
9. Place fish in baking tray lined with baking paper and leave whole fish in oven for 20 minutes , depending on size of fish, and drizzle vegetable oil on fish.
10. After 20 minutes crank up the oven up 200 degrees to get the charcoal colour.
11. Take out from oven and garnish with fresh coriander and freshly sliced chilli.