Perfectly cooked fish, with a flavoursome aroma to go with.
Set the oven to 200 degrees Celsius.
To make the spice paste, toast the white pepper, black pepper, nutmeg, tail pepper, cumin seeds, aniseeds, long pepper and coriander seeds in a dry pan over a moderate heat for 5 minutes.
Use a pestle and mortar to pound all the toasted ingredients and then add garlic, shallots, red chillies, ginger, galangal, tamarind paste and candle nuts. Continue to pound until you have a rough paste.
Clean the fish under a tap. Rub with lime juice and leave for 5 minutes.
Coat the fish with spice paste and season with salt and stuff the fish with a bunch of kemangi (Indonesian basil) leaves.
Place the fish in the centre of a banana leaf that is approximately 70cm by 40cm fold the edges over, enveloping the fish and fasten with wooden skewers.
Bake for 40- 50 minutes.
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