• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 1/2kg boneless fish meat (chopped)
  • 2 small onions
  • 1 tsp belacan
  • 2 stalks lemon grass
  • 2cm piece galanggal
  • 3-4 red chillies
  • 1 tsp turmeric powder
  • 1 egg
  • sugar to taste
  • 1 tbsp cornflour
  • 180ml thick coconut milk
  • salt to taste
  • banana leaf, oil


  1. Pre-heat oven to 180C.
  2. Grind the onions, belacan, lemon grass, galanggal and red chillies with coconut milk to a fine paste. Add the turmeric. Mix well.
  3. Mix in the fish paste, egg, sugar, salt and cornflour. Beat the mixture until smooth.
  4. Cut the banana leaf to fit a 16 cm ovenproof dish. Scald the leaf and rub some oil over it. Place the leaf in the dish and pour the fish mixture over.
  5. Bake fish until firm to touch. (Approx 15-20 minutes.) Cool before cutting.

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