Grilled Fish from Palembang

Berengkes Ikan

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By Sri Owen

Published 1994

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In Palembang this recipe is always made with ikan belida, a freshwater fish that is not obtainable in England. In London, I first tried using Spanish mackerel. However, I found the paste does not penetrate deeply enough into the flesh and the fish is too oily. I therefore use skinned and boned fish steaks. To wrap the fish before grilling, I prefer vine leaves to banana leaves.