have you ever had this nagging feeling of what to cook whenever a festive season is around the corner? what mood do i want to create? i want it to be different but not too overwhelming for my guests....who am i inviting? what is the occasion? are they adults or children? big eaters or mousy eaters? well there is room for everyone... read on.

Tuesday, February 28, 2006

Grilled Fish Day

Some people celebrate the "Groundhog Day", I make a point to dedicate at least one day a week to the fish. Today, I have decided to make a spicy grilled fish. Got myself 2 fairly large seabass from Labuan recently, so I guess nothing beats a steammy hot and spicy grilled fish eaten with steamed bismathi rice and some fresh cucumber slices. Hmm... hot, spicy and cooling. I certainly am making myself drool this time. Here goes....
1 seabass (its a siakap actually) approx. 800 gms
1 piece of banana leaf about 8" x 18"
1 tsp sea salt
Ingredient (A)
2 big fresh red chillies
3 small chilli padi (bird-eye chilli)
3 shallots
1 ginger root (1 inch)
4 clove garlic
Ingredient (B)
1 sprig curry leaf (roughly torn)
1 lemongrass (thinly sliced)
1 small bunga kantan (ginger flower, thinly sliced)
2 Tbsp dried shrimps (soaked in water, drained and pounded)
  1. Rub sea salt all over the fish including the cleaned belly.
  2. Clean the banana leaf and run it over fire or dip into hot water till it's a bit more flexible.
  3. Pound ingredient (A) using a mortar and pestle till fine.
  4. Add in ingredient (B), stir evenly. Put all the ingredients into the fish belly and on the fish, then wrap it with the banana leaf and fasten with some toothpicks. Drizzle some olive oil on the fish.
  5. Heat the grill and cook fish for 20 minutes or just pop it into the oven at 190 degrees. Serve immediately with hot rice. One suggestion, eat using your fingers not fork and spoon, this will take your meal to a totally different level. Try it!

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I'm Audrey from Somewhere in my kitchen, Malaysia.

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