- 180gr Sea bass fillet or Stingray fillet
- 2 cloves Garlic
- 4pc Shallots
- 6 tblesp Chili paste
- ¼ tsp Turmeric
- 1/4 tsp Toasted Shrimp paste
- 2 no’s Lemon grass
- 1 ½ tsp Ginger
- 30gr Galangal
- 2 no’s Kaffir lime leave
- 1/4 tsp Sugar
- 1/8 tsp Salt
- 4 tblesp Oil
- 1 tblesp Lime juice
- 50ml Tamarind Juice
- Banana Leaves
Asian Tamarind Sauce:
- 3pcs Red chilies –thinly sliced
- 2pcs Bird’s eye chilies –thinly sliced
- 1 tsp Toasted shrimp paste
- 2pcs Shallots- thinly sliced
- 1 tblesp Sugar
- 150ml Tamarind Juice
- 50ml Water
- 1 tsp Salt
- Blend all the spices until they become a puree.
- Heat the oil in a medium pan, fry the chili paste until cooked, then pour in the blended spice mixture & stir until it’s cooked through again.
- Put in toasted prawn paste, kaffir lime leaves, tamarind juice and lime juice.
- Cook for a few minutes, season with sugar, salt, a pinch of black pepper and let it cool for 10-15 minutes.
- Clean the fish and pat dry with a kitchen towel, coat the fish evenly with the spice mixture.
- Wrap the whole fish with banana leaves and using toothpicks to secure it tightly.
- Put the parcel in a fridge and let it marinade over night.
- Grill the fish parcel for about 5-10 minutes on each side.
- Serve with the tamarind sauce (mix all of the ingredients in a bowl & season with salt and sugar.
If the tamarind sauce when tasted is too spicy, the heat can be overcome and balanced by adding a little more sugar. When cooking the spice mixture one must cook it very slowly to ensure that the mixture does not burn, the burned taste will stay throughout the whole life of the sauce and can not be removed. Again Chef Bob from E&O restaurants has made a lovely, very simple and famous Asian dish from this end of the world. Locally this dish is called Ikan Bakar and is widely enjoyed by all.