The banana leaf helps keep the fish from drying out while cooking and also imparts an appetizing fragrance to the fish. This dish can also be prepared using pomfret, kingfish or whitling.
Ingredients: (Serves 4)
- 600 g/1 lb 5½ oz sea perch
- 3 cm/1½ inch ginger, or more to taste, peeled and chopped
- 2 tablespoons light soy sauce
- 1 teaspoon ground white pepper
- 1 teaspoon lime juice
- 1 banana leaf, scalded
SAUCE
- 3 cm/1½ inch ginger, peeled and sliced
- 2 tablespoons tamarind paste, mixed with 2 tablespoons water and strained
- 2 red chilies, sliced
- ½ tablespoon light soy sauce
- 2 tablespoons palm sugar, crushed
Method:
Scale, gut and clean fish well. Pat dry and make parallel cuts in flesh.
Prepare marinade. Blend ginger to extract I tablespoon juice. Discard pulp. Mix with soy sauce, pepper and lime juice. Brush inside and outside of fish with marinade, then leave fish to sit in marinade for at least 1 hour.
Wrap marinated fish in banana leaf, then seal again in aluminum foil.
Place fish parcel on grill and cook for 15-20 minutes. Turn parcel over every 5 minutes and be careful not to break parcel. Remove foil and transfer fish in banana leaf to a serving plate.
Prepare sauce. Combine ingredients for sauce in a bowl.
Unwrap fish and serve with sauce on the side.
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