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Ingredients: • 700 g (1 ½ lbs) fish fillets, sliced • 250 g (2 ½ cups) grated fresh coconut • 4 daun mangkok leaves, finely sliced (optional) • 1 teaspoon salt. • Few sprigs lemon basil (kemanggi), coarsely chopped • 1 teaspoon very finely sliced lemongrass • 5 kaffir lime leaves, very finely sliced • 1 turmeric leaf, very finely sliced • Banana leaf squares (15 cm/ 6 in across) softened in boiling water Spice Paste: • 3-4 red finger-length chilies, sliced • 6 shallots, peeled • 1 cm ( ½ in) fresh ginger root, peeled and sliced • 1 cm ( ½ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric • ½ teaspoon salt • 1 fresh lime, peeled, flesh chopped Preparations: 1. To prepare the Spice Paste, grind all the ingredients in a blender until smooth. Transfer to a bowl and stir in the grated coconut 2. Sprinkle the daun mangkok, if using, with the salt, rub with the fingers, rinse and drain. Add to the coconut mixture together with the lemongrass, basil, kaffir lime and turmeric leaves. Mix thoroughly, then coat the fish with the mixture 3. Put 2 to 3 tablespoons of the fish mixture into a banana leaf square. Fold the sides over to enclose the mixture and secure the ends with toothpicks. 4. Cook over a barbecue or under a grill for 4 to 5 minutes. Turn and cook 5 minutes or more until cooked through. Servers 4 to 6 Preparation time: 45-50 mins Cooking time: 10-15 mins.
Periplus
