-
1
Make the Spice Paste (Bumbu)
15 Mins
Room temperature, about 20°C (68°F)
Put the shallots, garlic, red chillies, ground turmeric, ginger, lemongrass, tamarind paste, toasted belacan, brown sugar, salt and half the oil in a blender or food processor. Blend to a smooth, thick paste, stopping to scrape down the sides. It should be spreadable, not runny; add a spoonful of water only if the blades will not turn.
Toast the belacan first: raw belacan is harsh, but a minute in a dry pan turns it nutty and fragrant.
Done when: The paste is smooth, deep red-orange, and thick enough to cling to a spoon.
-
2
Score and Marinate the Fish
20 Mins
Room temperature, about 20°C (68°F)
Score 3 diagonal cuts about 1 cm deep on each side of the fish, then rub the paste generously all over, working it into the cuts and inside the belly. Leave the fish to marinate for 20 minutes at room temperature so the flavours get into the flesh.
Do not marinate for hours: the tamarind is acidic and will soften the surface of the fish if left too long.
Done when: Every cut and the belly are filled with paste, and the fish is evenly coated.
-
3
Prepare the Banana Leaves and the Grill
10 Mins
Charcoal grill at medium-high heat, about 200°C (400°F)
Pass each banana leaf briefly over an open flame until it turns glossy and bends without cracking, then brush one side lightly with the remaining oil. Light the charcoal grill and let it reach medium-high heat, about 200°C (400°F), with the coals spread in an even layer.
A leaf that has not been softened over heat will crack and split the moment the fish goes on it.
Done when: The leaves are glossy and pliable, and the grill is hot enough that you can only hold your hand above it for 2 to 3 seconds.
-
4
Grill the Fish on the Banana Leaf
20 Mins
Grill at about 200°C (400°F); fish cooked to 63°C (145°F)
Lay a banana leaf on the grill, oiled side up, and set a fish on it. Grill for 8 to 10 minutes per side, turning once with two wide spatulas, until the skin is charred at the edges and the flesh flakes easily. Check the thickest part with a thermometer: it must reach 63°C (145°F). Brush the fish with a little of the remaining paste as it cooks.
Turn the fish only once: every extra turn risks breaking it, and the banana leaf does the work of keeping it in one piece.
Done when: The flesh flakes easily with a fork, the thickest part reads 63°C (145°F), and the skin is charred at the edges.
-
5
Rest and Serve on the Leaf
5 Mins
Rest at room temperature, about 20°C (68°F)
Lift the fish, still on its leaf, onto a serving platter and rest for 5 minutes. Serve with lime wedges, kecap manis and sambal belacan on the side, and steamed rice to soak up the juices.
Serve on the leaf itself: it keeps the fish hot, looks the part, and makes serving easy.
Done when: The fish rests for 5 minutes, the juices settle, and the flesh is moist and flaky when served.
auto_awesome Finishing Touches & Plating
Rest the grilled fish for 5 minutes, then serve on the banana leaf with lime wedges, kecap manis and sambal belacan on the side.
Malaysia
1h 10m
