Cuisine
Time
35 mins mins
Servings
2 people people
2 thick firm fleshed flat-fish fillets, i.e. halibut or plaice
2 banana leaves
1 lime
1 tomato
1 cucumber
Vegetable oil
Paste
15 dried long red chillies, soaked in hot water
10 garlic cloves
150g shallots
15g fresh root ginger
4 fresh red chillies
2 stalks lemongrass
1tbsp belacan or fermented shrimp paste
1tbsp tamarind paste
2tbsp palm sugar
Finely chop the fresh and dried chillies, garlic cloves, shallots, ginger andlemongrass, and placein a pestle and mortar along with the belacan and palmsugar. Pound for around ten minutes until you get a fine puree. Add the tamarindpaste, and mix through.
