Janet DeNeefe, an accomplished cookbook author and restaurateur, Ubud Food Festival Founder & Director has enjoyed a love affair with Indonesian food spanning more than 30 years.
And she shares recipes from her celebrated cookbook, Bali: The Food of My Island Home.
Janet DeNeefe said, “What would the Balinese have done without banana leaves? Pliable and porous, they are perfect for grilling and steaming as they retain natural flavours while imparting their own subtle aroma. Fragrant gingers, chilli and fresh fish are wrapped together and grilled over hot, coconut coals. The result is a deliciously golden and healthy meal.”
Ingredients
600 gms.(18oz.) fish
banana leaves
4 shredded lime leaves
salam leaves for each parcel
Spices
6 garlic
3 shallot
2 tomatoes
1 tsp sea salt
3 candlenut
2 stalks of lemongrass
1/4 tsp shrimp paste
1 tsp coriander seeds
2 tsp tamarind 3 large red chilli
2-4 small chilli
3 tbs fresh galangal
1 tbs fresh turmeric 2 tsp ginger
3 tsp palm sugar
3 tbs oil
Method
Grind the spices with some water if necessary in a mortar and pestle or blend in the container of a food processor until you have a fragrant, golden yellow paste, flecked with chilli and tomato skin.
Chop the fish into fat chunks, roughly 4cm x 4cm or leave whole if you prefer.
Shred the lime leaves.
Mix thoroughly with the spice paste, oil and fish.
Cut the banana leaves into rectangles roughly the size of a standard envelope.
Wrap the fish in one or two layers of banana leaves, with a salam leaf underneath. Roll over and secure the ends with a toothpick or tie with string.
Grill, steam or barbecue the fish for five minutes or until cooked.
Serve with steamed rice and kangkung pelecing.
