Barbecued Fish


600g hard-tailed Mackerel (ikan cencaru)
Banana leaves

2 tbsp premium oyster sauce
1/2 tsp salt
1/2 tsp pepper
3 tbsp fish curry powder
1 tbsp chilli powder
5 cloves garlic, finely pounded
3cm ginger, pounded
1–2 tbsp oil

2 tbsp tamarind pulp
4–5 tbsp water
5–6 shallots, sliced thinly
1 red chilli
2–3 bird´s eye chillies
1 tsp toasted belacan
1 tbsp sambal belacan
3–4 calamansi limes, squeezed for juice
Salt and sugar to taste


Clean fish well, remove the hard skin and make two slanting cuts on each side of the fish. Rub fish lightly with combined marinade.

Lightly oil a piece of banana leaf. Put two fish on the banana leaf. Wrap the leaf and grill or barbecue for 2–3 minutes on each side until fish is cooked.

Unwrap and serve the fish with the sauce.

To prepare the sauce: Mix the ingredients well.

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