← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 4 whole mackerel (ikan kembung), about 250 g each, cleaned, slashed 3 times on each side
• 10 Dried chillies, soaked and drained
• 6 Shallot
• 3 cloves Garlic
• 2 sticks lemongrass stalks, sliced
• 2 cm piece fresh turmeric (or 1 tsp ground)
• 1 tsp belacan, toasted
• 4 tbsp Vegetable oil
• 1 tbsp tamarind pulp, mixed with 3 tbsp water and strained
• 1 tbsp Sugar
• 1 tsp Salt
• 4 pieces banana leaf pieces (about 30 cm), wiped and softened over a flame
• 4 tbsp kicap manis
• 4 Bird's eye chilli, sliced
• 2 shallots, thinly sliced
• 2 limes or 4 calamansi, juiced

Method

1. Blend the chillies, shallots, garlic, lemongrass, turmeric and belacan into a fine paste. Fry it in the oil over medium heat for 6–8 min until fragrant and the oil separates, then stir in the tamarind, sugar and salt and leave to cool.
2. Pat the fish dry and rub a little salt inside. Spread the sambal paste generously into the slashes, cavity and all over the outside, then leave for 20 min.
3. Mix the kicap manis, sliced chillies, shallots and lime juice for the dipping sauce.
4. Heat a barbecue, griddle pan or grill to medium-high. Lay each fish on a lightly oiled banana leaf and fold it loosely or leave it open-faced.
5. Grill for 8–10 min on each side, until the leaf chars, the paste caramelises and the flesh at the thickest part flakes easily from the bone.
6. Serve on the banana leaf with rice, cucumber and the sambal kicap for dipping.

Tips

• Stingray wings (ikan pari) are the classic hawker choice; grill them the same way for 6–8 min per side. Sea bream or tilapia work too.
• Contains fish, shellfish (belacan) and soy with wheat (kicap manis).

Sources

Written in our own words after cross-checking these recipes:

The Meatmen Rasa Malaysia