The KaiKai Book

INGREDIENTS: 2 white fish fillets (200g per fillet) 2 banana leaves 30ml oil 100g Farmers Union Greek Style Yogurt 2 kaffir lime leaves (julienned) 1½ tbsp fish sauce 1 tbsp Gula Melaka Rempah: 10g dried chillies 60g shallots 2 cloves garlic 1 lemongrass 10g ginger 10g galangal 5g turmeric 10g candlenut 1 tsp toasted belacan 5g dried shrimp 50ml oil COOKING METHOD: Soak 10g dried chillies in hot water until softened. Drain and set aside. In a food processor, blend soaked dried chillies, 60g shallots, 2 cloves garlic, 1 lemongrass, 10g ginger, 10g galangal, 5g turmeric, 10g candlenut, 5g dried shrimp, 1 tsp toasted belacan and 50ml oil into a fine paste. Heat 30ml oil on medium heat. Fry blended spice mixture until oil separates from the paste. Stir in 100g Farmers Union Greek Style Yogurt, 1½ tbsp fish sauce and 1 tbsp Gula Melaka Simmer until the paste thickens. Turn off heat and stir in julienned kaffir lime leaves. Set aside to cool. Wash, pat dry and cut 2 pieces of banana leaves. Make banana leaves pliable by running it over an open flame. Spread some marinade in the middle of the banana leaf. Place one fish fillet on it. Spoon extra marinade on top of the fish. Fold the banana leaf over the top, then fold the top to the bottom, repeat for second banana leaf. Fold the side and secure with toothpick. Place the fish parcels in the fridge overnight to marinate. Rest fish parcel for 30 minutes in room temperature before cooking. Place parcels on a pan on medium low heat, grill for 8 minutes per side. Serve hot and garnish with julienned kaffir lime leaves. See more @ http://themeatmen.sg/sambal-fish-wrapped-in-banana-leaves/