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Baked Snapper Fillet In Banana Leaf

  • Submitted by Dian Anggraini
  • Jakarta, Indonesia
  • tags: Indonesia, cuisine, fish, banana leaf,

I am Dian Anggraini, the Ambassador for Food Revolution Day Java. This fish recipe was created by Executive Chef Vindex Tengker for his cooking demo at “Food Revolution Day Java” in Jakarta, Indonesia on May 19. The event was organized by Omar Niode Foundation & Honocoro Community. This recipe is distributed with Chef Vindex’s permission. Photo by Monchichi Photography.

INGREDIENTS

  1. Makes 4 portions
  2. 680 gr Snapper fish fillet, Sliced into smaller fillet
  3. 300 gr Balinese Spice for fish (Recipes below)
  4. Salt and pepper to taste
  5. 16 pcs Lemon basil Leaves
  6. 4 pcs Salam Leaf
  7. 4 pcs Kaffir lime leaf
  8. 2 pcs Kaffir limejuice
  9. 2 pcs Tomato, sliced
  10. 4 pcs Banana leaf, cut into 20 x 20 cm square (quickly steam them to make it easy to fold)
  11. 4 set Bamboo pick
  12. 4 port Sweet potato rice pilaf
  13. Balinese spice for fish:
  14. 3 tbs Oil for frying
  15. 8 pcs Shallot, chopped
  16. 4 pcs Garlic, chopped
  17. 4 pcs Red Chili, chopped
  18. 1-2 pcs Hot Chili, chopped
  19. 1 cm Ginger, chopped
  20. 1 cm Turmeric, chopped
  21. 2 cm Galangal, chopped
  22. ½ cm Lesser Galangal
  23. 6 pcs Candlenut, chopped
  24. 1 pcs Tomato, chopped
  25. 2 pcs Lemon grass, bruised
  26. Salt and pepper to taste
  27. Oil for frying
  28. Sweet Potato rice pilaf:
  29. 2 tbs Ghee or clarified butter
  30. ½ kg Basmati Rice
  31. 1 pcs Onion, chopped
  32. 3 pcs Garlic, chopped
  33. 1 pcs Sweet Potato or Yam, cubes
  34. 1 pcs Pandanus Leaf
  35. 1 ltr Water
  36. salt to taste

PREPARATION

• To make Balinese wrapped fish: Marinade the fish with Balinese Spice overnight or at least for 30 minutes.
Season the fish with salt and pepper before folding them with banana leaf.
• Lay banana on work surface, put one piece of each Salam leaf and lime leaf in the center and put 3-4 slices of the fish on the top of it then put the sliced tomato and lemon basil leaf.
• Roll the banana leaf to cover the fish and sealed the side with bamboo sticks and grill over the charcoal for 6-7 minutes on each side or until the fish is cooked.
• Served with Sweet potato rice pilaf and sautéed Asian vegetables
• To make Balinese spice paste: Heat oil if frying pan and cook all the ingredients over medium heat until fragrant. Approximately around 30 minutes. Stir the spices occasionally to prevent them from sticking on the bottom. When is done, take out the lemon grass and let it become cool before use
• Blend or pound the spices into a paste, season with salt and pepper to taste.
• To make Sweet potato rice pilaf: Heat ghee or clarified butter and sauté onion and garlic until aromatic.
• Add basmati rice and continue coking for 2-3 minutes. Then add sweet potato and pour water. Add Pandan leaf and season with salt. Let it boil and simmer with cover for about 20-30 minutes until the rice is cooked.

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