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SEPAT BANANG

Category
International Cuisine, Sambauan

 

INGREDIENTS

  • 4 Medium Red Snapper
  • 1 Lime, juiced
  • ½ tsp Salt
  • 8 King Prawns
  • 3 Macadamia Nuts
  • 80 gm Spanish onion
  • 1 Red Habanero
  • 4 Birds Eye Chillies
  • ½ Cup Chicken Stock
  • 1 Large Eggplant , Char Roasted
  • 160 gm Tomatoes Chopped
  • ½ tsp Salt
  • ½ tsp Pepper
  • 20 Basil Leaves Chopped

 

METHOD

  1. Marinate fish and Prawns in Lime juice and salt for at least 2 hours.
  2. Place Nuts, Spanish Onion, both Chillies and stock in a blender. Blend to a paste.
  3. Skin the roasted Eggplant and chop into small pieces.
  4. Coat fish and Prawns in the paste. Remove and set aside. With the remaining paste, add the Eggplant pieces, Tomatoes, Salt and Pepper.
  5. Saute fish and Prawns until done about 4 mins per side. Heat the Eggplant mixture to a serving temperature.
  6. Serve fish over Rice, topped with Eggplant mixture and sprinkled with Basil.