3 to 4 fish,
preferably ikan selar
1 piece banana leaf
1 piece aluminum foil
2 – 3 tbsp oil
4 – 5 shallots
3 – 4 cloves garlic
2½ tbsp chilli paste
1 tsp belacan stock granules
1½ tbsp dried prawns,
soaked and drained
1 stalk lemon grass
Cut a slit at the top
of both sides of each fish. Wipe dry. Finely Blend all stuffing
ingredients. Heat oil and fry the pounded ingredients until it is
fragrant. Dish out and set aside.
Stuff equal amounts of stuffing into the slits. Heat a non-stick
pan with a little oil and fry the fish on both sides for 1 minute.
Dish out and place on the aluminium foil that has lined with a
piece of banana leaf. Wrap up each fish neatly. Grill in a
preheated oven at 180 °c for 15 minutes or until all fishes are
cooked. Serve hot.