Ingredients:
 | 1½ lbs.
whole red snapper, porgy, sea bass, or similar fish (or a 1½ lbs.
chunk) |
| 6 candlenuts
(kemiri) |
| a ½-inch
piece of fresh ginger, sliced |
| ½ tsp. salt |
| 10 shallots,
sliced |
| 4 scallions,
sliced |
| ½ cup
sliced ripe tomato |
| 4 or 5
semi-hot red chilies, seeded and sliced |
| 1 cup basil
leaves (optional) |
| 1 Tbs.
vegetable oil |
| a 14-inch
square piece of banana leaf |
|
Instructions:
| Open the
fish's abdomen with a 3-inch incision, remove the innards,
cleaning well, and reserve the roe (if any). Cut off the
fins and tail and remove gills. |
| In a food
processor or using a mortar and a pestle, chop the nuts, then
blend in the ginger, salt, shallots, scallions, tomato, chilies,
and basil leaves (if used) to form a coarse paste. Mix in
the oil. |
| Stuff the
fish with 1/3 of the paste and the roe (if used). Spread
half of the remaining paste on the banana leaf square, lay fish
over the paste, and cover it with the remaining paste. Wrap
the fish and use wooden skewers to close both ends of the banana
leaf square. |
| Steam over
hot water in a Chinese-style steamer for 30 minutes. Then
grill the package over glowing coals for 10 minutes. This is
done to infuse the fish with a smoky flavor. Serve warm. |
Makes 4-6
servings.
|
