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Grilled belacan (shrimp paste) lemon grass fish


By nava.k (Visit website)






Recipe type: Main Dish

Number of serving: 2

Preparation time: 25 Minute(s)

Cook time: 50 Minute(s)

Difficulty: Easy




Ingredients:

2 (abt 300g) Cencaru/Torpedo Scad Fish -De-gut, leave the head on and make incisions at both edges.
1 tbsp turmeric/kunyit powder
some banana leaves
wedges of lemon

For Stuffing/Sambal
20-30g dried red chillies - grounded/blended
7 shallots - sliced thinly
1 lemon grass - shredded
1 1/2 tbsp belacan/shrimp powder
1 stalk coriander leaves - shredded
2 tbsp oil
salt to taste
   Preparation:

Rub turmeric and salt all over the fish and keep aside.
Into the heated oil, soften the shallots and lemon grass for about 3-4 mins.
Add in the belacan powder, coriander leaves and salt to taste.
Well a thick paste forms, remove and let it cool down.
Now, stuff the fish with the paste, into the incisions and the body.
Lay the banana leaves on a baking tray and put the fish on top.
Grill over 250c for about 50 mins, turning to cook both sides until dark brown in color.
Serve with some lemon wedges.




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By nava.k (Visit website)



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