Ambon, city with the best seafood

Ingredients

• 1 whole fresh fish about 1kg or 700 g fish steaks
• ½ teaspoon salt
• 1 tablespon freshly squeezed lime or lemon juice
• 2 tablespoon oil
• 1 large banana leaf or aluminium foil, for wrapping
• Colo Colo Sambal
• 3 to 4 red finger-length chilies or bird?s eye chilies, deseeded and sliced
• 4 shallots, peeled and sliced
• 2 ripe tomatoes, diced
• 4 spring Asian basil, minced
• 4 tablespoons sweet Indonesian soy sauce (kecap manis)
• 2 tablespoons freshly squeezed lime or lemon juice

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Preparation

• If using whole fish, scale, gut and clean the fish, then make several shallow diagonal slits on each side.
• Season the fish with the salt and lime or lemon juice, then brush it with the oil. Set aside for 15 minutes.
• Make the Colo Colo Sambal by combining all the ingredients in abowl and mixing well.
• Scald the banana leaf in a basin by pouring boiling water over it, then wipe it dry.
• Wrap the seasoned fish in the banana leaf or aluminium foil.
• Cook the fish parcel over hot charcoal or under a preheated broiler until the banana leaf is evenly browned and the fish is done, 10 to 15 minutes on each side.
• Unwrap the fish parcel and spoon the sambal over it. Serve immediately.
• Alternatively serve the Colo Colo Sambal in a small bowl on the side.