Spicy Grilled Black Pompret & Grilled Mackerel Yogurt Dip). Just kidding. Please don't take to heart my once a while, actually always, nasty jokes. No joke, no fun, but please, remember, poking the ass is not a joke. Its painful. Hehehehe! I promise I'm gonna behave from this point. Assured. Belacan/shrimp paste and lemongrass are two of my favorite ingredients. Always and almost for most savoury dishes (Belacan Fish Sambal & Belacan Fried Rice). Kicks the hardest kick on your butt, there nava-k goes again. Actually, its true. If you don't know how to balance the ingredients for this grilled belacan lemon grass fish, especially chillies, you will be in the toilet every now and then. But rest assured, nava-k's recipes will never do that. All clearly listed, all clearly explained, come on darlings. Lets make this stuffed with a spicy sambal and grilled over banana leaf fish (fried kembung with assam sauce. fried fish with cili padi sauce and fried fish with soy sauce and grilled pari/stingray sambal), appreciated will be a good splash of lime/lemon juice over it.Ingredients
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
2 tbsp oil
Salt for taste (use sparingly)
Rub turmeric and salt all over the fish and keep aside.
Into heated oil, fry shallots and lemongrass with chilli paste till aromatic and oil splits.
Add belacan powder and season with salt.
Stir to combine in, remove and cool down.
Stuff fish with the sambal. In between the incisions.
Lay banana leaves on a baking tray and atop the fish.
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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