Portuguese Baked Fish

Name: Portuguese Baked Fish
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Malaysia
Ingredients: 5 tablespoons oil; 2 teaspoons chilli powder; 5 kaffir lime leaves, very thinly sliced; 1 teaspoon sesame oil; ½ teaspoon soy sauce; ½ teaspoon salt; ¼ teaspoon sugar; 1 whole seabass or grouper (about 750 g/1½ lbs) or 6 white fish fillets; 1 whole seabass or grouper (about 750 g/1½ lbs) or 6 white fish fillets; 1 whole seabass or grouper (about 750 g/1½ lbs) or 6 white fish fillets; Banana leaf, for wrapping; Aluminium foil, for wrapping; 5 candlenuts, roughly chopped; 1 cm (½ in) galangal root, sliced; 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced; 6 red chillies, sliced; 3 onions, quartered; 1 scant teaspoon belachan (dried prawn paste); 1 scant teaspoon belachan (dried prawn paste); ½-¾ cup (125-175 ml) water

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

This fish creation is from Malacca’s Portuguese Settlement, many of whose ancestors hailed from Goa in India or Galle in southern Sri Lanka. It blends Malay spices and herbs with Chinese soy sauce for a unique taste.

Ingredients

5 tablespoons oil
2 teaspoons chilli powder
5 kaffir l

Asia
Europe
Malaysia
Portugal
Galle
Goa
Fish course
Pescatarian
Low carb
High protein

Method

Grind the Spice Paste ingredients to a paste in a mortar or blender, adding a little oil if necessary to keep the blades turning. Heat the oil in a skillet over medium heat and stir-fry the Spice Paste with the chilli powder and lime leaves for 5 to 7 minutes until fragrant. Add the sesame oil, soy sauce, salt and sugar, and mix well. Remove from the heat and set aside to c