Sambal Fish Wrapped In Banana Leaves

Fish
Mains

Easy Level:

Cook Time:

Servings:

2

We’re back with another fish recipe but this time things are getting hot! Presenting the Sambal Fish Wrapped In Banana Leaves. Succulent fish fillets enveloped in a flavourful Greek yogurt infused sambal paste are left to marinate overnight before being grilled. The meticulous process ensures a luscious aroma worth salivating for. If you’re a spicy food lover, this is one you definitely otah try.
For healthy recipes that’ll get your temperature rising: try Farmers Union Greek Style Yogurt! #SimpleMadeDelicious #FarmersUnion #GreekYogurt
Follow them on www.instagram.com/farmersunionyogurtsg/ for other fun, nutritious and yummy ideas!

Ingredients

Adjust Servings
US / Metric
0.00
white fish fillets (200g per fillet)
0.00
white fish fillets (200g per fillet)
0.00
banana leaves
0.00
banana leaves
0.00
ml
ml
oil
0.00
ml
ml
oil
0.00
g
g
Farmers Union Greek Style Yogurt
0.00
g
g
Farmers Union Greek Style Yogurt
0.00
kaffir lime leaves (julienned)
0.00
kaffir lime leaves (julienned)
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
Gula Melaka
0.00
tbsp
tbsp
Gula Melaka

Rempah:

0.00
g
g
dried chillies
0.00
g
g
dried chillies
0.00
g
g
shallots
0.00
g
g
shallots
0.00
cloves
cloves
garlic
0.00
cloves
cloves
garlic
0.00
lemongrass
0.00
lemongrass
0.00
g
g
ginger
0.00
g
g
ginger
0.00
g
g
galangal
0.00
g
g
galangal
0.00
g
g
turmeric
0.00
g
g
turmeric
0.00
g
g
candlenut
0.00
g
g
candlenut
0.00
tsp
tsp
toasted belacan
0.00
tsp
tsp
toasted belacan
0.00
g
g
dried shrimp
0.00
g
g
dried shrimp
0.00
ml
ml
oil
0.00
ml
ml
oil

Steps

1

Soak 10g dried chillies in hot water until softened. Drain and set aside.
Soak 10g dried chillies in hot water until softened. Drain and set aside.
Mark as completed

2

In a food processor, blend soaked dried chillies, 60g shallots, 2 cloves garlic, 1 lemongrass, 10g ginger, 10g galangal, 5g turmeric, 10g candlenut, 5g dried shrimp, 1 tsp toasted belacan and 50ml oil into a fine paste.
In a food processor, blend soaked dried chillies, 60g shallots, 2 cloves garlic, 1 lemongrass, 10g ginger, 10g galangal, 5g turmeric, 10g candlenut, 5g dried shrimp, 1 tsp toasted belacan and 50ml oil into a fine paste.
Mark as completed

3

Heat 30ml oil on medium heat. Fry blended spice mixture until oil separates from the paste.
Heat 30ml oil on medium heat. Fry blended spice mixture until oil separates from the paste.
Mark as completed

4

Stir in 100g Farmers Union Greek Style Yogurt, 1½ tbsp fish sauce and 1 tbsp Gula Melaka
Stir in 100g Farmers Union Greek Style Yogurt, 1½ tbsp fish sauce and 1 tbsp Gula Melaka
Mark as completed

5

Simmer until the paste thickens. Turn off heat and stir in julienned kaffir lime leaves. Set aside to cool.
Simmer until the paste thickens. Turn off heat and stir in julienned kaffir lime leaves. Set aside to cool.
Mark as completed

6

Wash, pat dry and cut 2 pieces of banana leaves. Make banana leaves pliable by running it over an open flame.
Wash, pat dry and cut 2 pieces of banana leaves. Make banana leaves pliable by running it over an open flame.
Mark as completed

7

Spread some marinade in the middle of the banana leaf. Place one fish fillet on it. Spoon extra marinade on top of the fish.
Spread some marinade in the middle of the banana leaf. Place one fish fillet on it. Spoon extra marinade on top of the fish.
Mark as completed

8

Fold the banana leaf over the top, then fold the top to the bottom, repeat for second banana leaf. Fold the side and secure with toothpick.
Fold the banana leaf over the top, then fold the top to the bottom, repeat for second banana leaf. Fold the side and secure with toothpick.
Mark as completed

9

Place the fish parcels in the fridge overnight to marinate.
Place the fish parcels in the fridge overnight to marinate.
Mark as completed

10

Rest fish parcel for 30 minutes in room temperature before cooking.
Rest fish parcel for 30 minutes in room temperature before cooking.
Mark as completed

11

Place parcels on a pan on medium low heat, grill for 8 minutes per side.
Place parcels on a pan on medium low heat, grill for 8 minutes per side.
Mark as completed

12

Serve hot and garnish with julienned kaffir lime leaves
Serve hot and garnish with julienned kaffir lime leaves
Mark as completed

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