Grilled Fish with Tamarind Dip (Ikan Bakar Air Asam)

Ingredients


125 ml Coconut cream, extracted from grated coconut
Salt to taste
2 pieces Banana leaf, measuring 15 x 15 cm
1 kg Chub mackerel (ikan kembung), cleaned with salt and tamarind pulp
Finely Ground
8 Shallots, peeled
2 cloves Garlic, peeled

 

 

 
Method

Mix the ground ingredients with coconut cream and salt to taste until well-combined. Line the grill with banana leaf. Place fish on banana leaf and spread coconut mixture on fish. Grill for 30 minutes in the oven grill with the oven door slightly ajar. Serve grilled fish with Tamarind Dip with Herbs.

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