Banana Leaf Wrapped Fish
Ingredients below are for a 5.5-cup cooker.
2 slices White fish (fillet)
Basil as needed
2-3 pcs Kaffir lime leaf
2 Lemongrass (base only)
1 cup Sambal (chili sauce)
2 Banana leaves
Vegetable oil as needed
Sambal Ingredients
2 Shallots
2-inch Galangal (Thai ginger)
2 Garlic cloves
1 inch pc Candlenuts
1 tsp Turmeric powder
1 ½ tsp Cilantro seeds
2 Red chili pepper
1/2 Lemongrass (base only)
2 tbsp Water
1 ½ tbsp Vegetable oil
1 tbsp Palm Sugar
1 medium Tomato
Salt for flavor
White pepper for flavor
Sambal
Chop the ingredients and place into a mixer. Mix until the texture becomes pasty.
Pour vegetable oil in a heated frying pan and insert the mixture. Sauté the ingredients until fragrant.
Crush the tomato.
Add sugar and tomatoes in the frying pan.
Add salt and white pepper for flavor.
Banana Leaf Fish
Tear the basil leaves. String and cut the kaffir lime leaves into thin strips. Cut the lemongrass diagonally.
Lightly spread the vegetable oil over the slightly toasted banana leaves. Place 1/8 of the sambal,
1/8 of basil leaves, kaffir lime leaves and lemongrass. Place a slice of white fish on top.
Place 1/8 of the sambal on top of fish and then place 1/8 of basil leaves, kaffir lime leaves and lemongrass.
Wrap in the banana leaves and place them on the tacook cooking plate.
Put the washed rice and water in the inner pot and place it in the rice cooker.
Set the cooking plate in the inner pot. Select the [Synchro-Cooking] menu and press the [Start] key.
When cooking is complete, place the dish on a serving plate
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