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

Recipe Ingredient

  • 1 fish, approx. 750 to 800g
  • Some pandan leaves
  • 3 to 4 bamboo leaves, soaked to soften
  • Spices
  • 4 red chillies, seeded
  • 6 dried chillies, soaked to soften and seeds removed
  • 5 shallots
  • 2 cloves garlic
  • 1 cm piece ginger
  • 1 cm piece fresh turmeric
  • 1/2 tsp belacan stock granules
  • 1 stalk lemon grass
  • Seasoning
  • 1/2 tsp salt
  • 3/4 tsp sugar
  • 1½ tbsp asam jawa mixed with 3 tbsp water and squeezed out for juice


  1. Clean fish well and make 4 slashes on each side of the fish. Make a deep cut on one side of the fish. Rub a little salt and pepper over the fish.
  2. Blend all spice ingredients in a food processor. Add seasoning to mix. Stuff the combined spice mixture into the deep-cut of the fish as well as the slants.
  3. Wrap the fish with pandan leaves to seal in the spices. Wrap with another layer, using bamboo leaves. Use toothpicks to hold the bamboo leaves onto the fish.
  4. Deep-fry the fish in hot oil until leaves turn brown and fish is cooked through.

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