About the Recipe
Firm favourite in Malaysian cooking - this fish dish won't disappoint.

Ingredients
For the FishÂ
2 pieces Red Snapper, scaled and cleaned
1 Large Banana LeafÂ
For the SambalÂ
200g Fresh Red Chilis, deseeded and roughly choppedÂ
150g ShallotsÂ
2 Stalks Lemongrass, thinly slicedÂ
6 tsp Belachan or Shrimp Paste
2 tsp Fish SauceÂ
3 tsp Brown SugarÂ
1 Lime, juiced
¼ tsp Turmeric Powder
¼ cup OilÂ
Preparation
Base
In a food processor combine the chilies, shallots, belacan and lemongrass and blend until you have a smooth paste.Â
In a pan, add the oil and cook the paste before adding the fish sauce, brown sugar, lime juice and turmeric. Fry until very aromatic.Â
Season the snapper with salt and pepper before wrapping in the banana leaves with a sprinkle of oil and 4 tablespoons of the Sambal.Â
On the BBQ
Light the barbecue and wait for the coals to glow white hot. Set a two zone fire with the coals on one side.Â
Place the wrapped fish on the indirect heat side of the grill and cook without turning for 20 minutes or until the fish is just cooked through.Â
Remove and stand for 5 minutes to steam slightly.Â
Open the parcel and scatter with coriander. Serve with rice and the leftover Sambal.Â
In a Pan
Heat a pan over medium high heat and add some oil.Â
When visibly hot, place the fish in the pan and fry on one side until cooked through, about 5-7 minutes.Â
Baste the fish before flipping and frying on the other side. It’s ready when the skin is nicely charred and the meat flakes away from the bones.Â
Open the parcel and scatter with coriander. Serve with rice and the leftover Sambal.Â