Grilled Fish Stuffed with Sambal

Ingredients
3 to 4 fish,

 preferably ikan selar
1 piece banana leaf
1 piece aluminum foil
2 3 tbsp oil

Stuffing:
4 5 shallots
3 4 cloves garlic
2 tbsp chilli paste
1 tsp belacan stock granules
1 tbsp dried prawns,

  soaked and drained
1 stalk lemon grass

 

Method

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.


 

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