This is my husband's favourite fish dish. Phew! At least it's not expensive cod. This is just the opposite. It's cheap! It only cost me a dollar to get one Selar. But it doesn't taste cheap though. *laughs*
As it's a hassle to prepare the spices, I usually do more and keep it in the fridge for a few more days. It goes quite well with squid too.
If you can't get banana leaf, you can use aluminum foil, not that it taste nice lah. At least you could cover it (like a tent) to bake. So the fish won't get too dried up, exposed to direct baking and to let the fish gets the flavours. Only open up the foil to let it bake for 2 minutes at the end if you wish.
Does this reminds you of those BBQ fish in Singapore? *wink*
- 2 Selar Fish
- 2 stalk Lemon Grass, slightly flatten
- 2 slice Galangal
- 2 Banana Leaves (big enough to wrap the fish)
- 2 Lime, cut
- 1/2 teaspoon Salt for marinading
- 3 tablespoon Oil for frying
- Additional Salt to taste
- 1/2 teaspoon Sugar
Spices to be grind together:
- 3 Shallot
- 3 clove Garlic
- 1 thumb size Turmeric
- 2 Fresh Red Chillies
- 2 Dried Red Chillies
- 4 Candlenuts
How to do it:
- Clean fish and rub with salt.
- Set aside for 1/2 hour.
- Wash and dry banana leaf.
- Coat with oil and place on baking tray or oven proof dish to be used later.
- Heat oil in wok and fry the grind spices till fragrant.
- Add in lemon grass and galangal.
- Continue frying till fragrant.
- Add in sugar and salt to taste.
- Remove and set aside.
- Either bake the fish in the oven or pan fry it for 5 minutes so it's slightly cooked on the surface.
- Coat fish with spices and wrap with a banana leaf. (Just fold leaf over and secure with toothpick)
- Bake in preheated oven at 200C for 8 minutes before turning over to continue baking for another 5 minutes or till fully cooked.
- Squeeze in lime and serve immediately.
- Click HERE for printer-friendly version of an original recipe.