PORTUGUESE STYLE GRILLED FISH

PORTUGUESE STYLE GRILLED FISH

Ingredients

300 gm Bream Fillets
Banana leaves
3 Red Habaneros
2 Candle nuts
100 gm Spanish Onion
1 stalk Lemongrass
1/4 tsp Belacan, toasted
2 tsp Chilli powder
2 Kafir Lime leaves
4 tbls Rice Bran oil
1/2 Lime
1/4 tsp dark Soy Sauce
Salt, to taste
Sugar, to taste

Method

1. Soak the candle nut with hot water for 15 mins. Drain and set aside.
2. Slice up Candle nut, Spanish Onion, Kafir Lime leaves and Lemongrass.
3. Remove the seeds from Chillies and slice.
4. Using a food processor, grind Lemongrass, Spanish Onion, Chillies, Kafir Lime leaves, Candle nut, toasted Belacan, and Chilli powder until it makes a paste.
5. Heat pan with oil, and add in the spice paste. Stir fry the spice paste with low heat until the oil splits from the paste.
6. Season with Salt and Sugar, and continue to stir fry until all the Sugar and Salt are melted.
7. Lastly add in the dark Soy Sauce and Lime juice. Mix well and remove from heat.
8. Blanch the Banana leaves with boiling hot water for 1 – 2 mins. By blanching the Banana leaves, it become pliable and will not easily torn when folding it.
9. Fold the Banana leaves into a rectangular box that can fit in the fish fillet. Lightly grease the inner of the Banana leaves.
10. Lay the fish fillet into the Banana leaves tray, and spread the cooked spices on top of the fish.
11. Grill the fish on your BBQ until it is cooked. Or you can grill it in a preheated oven for 15 – 20 mins or until it is cooked at 180 degree. Garnish the fish with some shredded Kafir Lime leaves and a wedge of Lime on the side.