2 (abt 300g) Cencaru/Torpedo Scad Fish -de-gut, keep the hard skin on top and and make incisions on both edges.
1 tsp turmeric/kunyit powder
Banana leaves - 2 or 3 large pieces.
1 tbsp dried chilli paste
3 shallots - sliced thinly
1 lemon grass - shredded
1/2 tsp belacan/shrimp powder
1 sprig coriander leaf - shredded
2 tbsp oil
Salt for taste (use sparingly)
Rub turmeric and salt all over the fish and keep aside.
Into heated oil, saute shallots and lemon grass.
Add belacan powder, coriander leaf.
Season with salt.
Cook for a thick spicy paste.
Remove and let it cool down.
Suff fish with it; in between the incisions.
Lay banana leaves on a baking tray and put fish on top.
Gently wrap (not so tightly)
Grill at 175C for about 50 mins.
(Note; turn to cook on both sides)
Serve with lemon/lime wedges.
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