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Ingredients: 2 Large pieces banana leaf 1 whole mackerel 750 g ( 1 ½ lb) cleaned 1 tablespoons lime juice 2 teaspoons salt 125 ml ( ½ cup) coconut cream 6-7 sour carambolas thinly sliced (see note) 1 turmeric leaf very thinly sliced 1 cup leaf ( daun mangkok) very thinly sliced optional Spice paste 2 fresh re chillies sliced 10-15 red bird’s eye chillies 5-6 shallots chopped 2 cloves garlic chopped 1 tablespoon finely chopped fresh turmeric ½ teaspoon salt Preparations: 1. Soften banana leaves in boiling water or over a gas flame set aside. 2. Make 2 diagonal slits on each side of the fish rub fish on both sides with lime juice and half of the salt set aside for 15 minutes sprinkle carambola with remaining salt and marinate for 5 minutes drain off liquid rinse carambola and drain again. 3. Make spice paste by processing both lots of chillies shallots garlic turmeric and sat to a smooth paste adding a little coconut cream id necessary to keep the mixture turning put spice paste in a bowl and combine with coconut cream carambola turmeric and cup leaf if using. 4. Put fish on a square of banana leaf spoon over the coconut mixture pressing into the cuts and spooning a little in the cavity of the fish wrap the fish securely then wrap with a second layer of banana leaf cook over a barbecue or under a grill for 15 minutes turn and continue cooking until the fish is done 10 to 15 minutes. Trevally could be use instead of mackerel to check fish is cooked pierce with a knife the flesh should be white right to the bone if sour carambola are not available soak 1 teaspoon tamarind pulp in 3 tablespoons water soak and strain to obtain juice and add this to the coconut cream in step 2. Serves 4 Preparation time : 15 mins Cooking time ; 25 mins Combine spice coconut cream carambola turmeric and cup leaf in a bowl. Place fish on banana leaf and spoon on the coconut mixture pressing into the cuts.
Periplus
