Portuguese Baked Fish

Name: Portuguese Baked Fish (Ikan Bakar Portugis)
Cuisine: Malaysian
Ingredients: Shallots 8, peeled; Lemongrass 1 stalk, finely sliced; Cooking oil 4 Tbsp; Kaffir lime leaves 2; Dried prawn (shrimp) paste (belacan) ½ tsp; Sugar to taste; Lime ½, juice extracted; Dark soy sauce ½ Tbsp; Salt to taste; Banana leaf 1 piece; Pomfret 1, about 600 g (1 lb 5 oz); Candlenuts 4; Red chillies 4, seeded; Chilli powder 1 Tbsp

Ikan Bakar Portugis

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 4 Tbsp
Lime ½, juice extracted
Dark soy sauce ½

Europe
Asia
Portugal
Malaysia
Fish course
Pescatarian
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Heat oil in a wok and sauté the spice paste over low heat until fragrant. Add lime juice, soy sauce, salt and sugar.
Spread cooked paste over fish and wrap fish in a piece of banana leaf.
Bake in a preheated oven for 2