Baked Fish Recipe (Ikan Bandeng)

If you can get some large banana leaves to wrap the fish in, do so. They give a subtle and appetizing fragrance and look exotic when the dish is served at the table.

Ingredients :
1.5 kg Medium-size snapper or jewfish
1 Medium onion, chopped
2 cloves Garlic
1 teaspoon Finely chopped fresh ginger
2 tablespoons tamarind liquid
1 tablespoon Dark soy sauce
1 tablespoon Oil
1 teaspoon Sambal ulek, optional
1 teaspoon Salt
1 teaspoon Ground turmeric
3 tablespoons Finely chopped fresh coriander leaves
Banana leaves or foil for wrapping

Method :

* Wash fish and dry well with paper towel.
* Score the flesh diagonally on each side.
* Put onion, garlic, ginger, tamarind liquid, soy sauce, oil, sambal ulek, salt and turmeric into blender container, cover and blend until smooth.
* Rub blended mixture well into the fish on both sides and put remaining mixture inside body cavity.
* Put fish on 2 or 3 large pieces of banana leaves in a baking dish, sprinkle with chopped coriander leaves and fold banana leaves over to enclose the fish.
* Secure with bamboo skewers.
* Bake in a moderate oven for 35-40 minutes or until fish is cooked.
* Oven temperature should be 170oC-190oC.
* When ready to serve, the flesh will look milky white and flake easily when tested with a fork.
* Replace banana leaves after testing, lift fish on to a serving plate and open banana leaves at the table.
* Serve hot.