Ikan bandeng

Ikan bandeng

Baked fish

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

If you can get some large banana leaves to wrap the fish in, do so — they have a subtle and appetising aroma and look exotic when the dish is served at the table.

Ingredients

Quantity Ingredient
1.5kg whole snapper or jewfish, cleaned and scaled
2 teaspoons tamarind pulp
1 onion, chopped
2 garlic cloves
1 teaspoon fresh ginger, finely chopped
1 tablespoon kecap manis
1 tablespoon peanut oil
1 teaspoon Sambal ulek, (optional)
1 teaspoon salt
1 teaspoon ground turmeric
2 squares banana leaf or foil, for wrapping
3 tablespoons fresh coriander leaves, finely chopped

Method

  1. Preheat the oven to 180ºC. Wipe the fish with damp paper towel. Score the outside of the fish diagonally on each side.
  2. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre.
  3. Put the onion, garlic, ginger, tamarind liquid, kecap manis, peanut oil, sambal ulek, if using, salt and turmeric into a food processor and process until smooth. Rub the spice mixture over the fish on both sides and put the remaining mixture inside the body cavity.
  4. Arrange the banana leaves or foil in the base of a large baking dish and sit the fish on top. Sprinkle over the coriander leaves then fold the banana leaves over to enclose the fish. Secure with bamboo skewers.
  5. Bake in the oven for 35–40 minutes, or until the fish is cooked through and the flesh flakes easily when tested with a fork. Transfer to a serving plate and open the banana leaves at the table.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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