Grilled Fish with Banana Leaf
Tamarind pulp, chiles, lime and lemongrass come together to make the complex, authentic flavors of the sambal and condiment that top this grilled snapper.
Source: Rasa Malaysia
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Credit: Rasa Malaysia
FROM THE
RECIPE:
I had a grilled fish recipe in my archive, but that one wasn't as good. In early June, when I was home in Penang, I had a very good grilled fish (ikan bakar/ikan panggang) at this Malay warung (stall) by the sea. I had grilled stingray, as usual. (Stingray is edible and one of the best fish for grilling, especially when wrapped with banana leaves.) The sambal topping was exquisite — spicy, aromatic, pungent, salty, sweet and well-balanced. I examined it closely with my eyes and taste buds and tried to deconstruct what went in there and I think I might have gotten it, or at least very close to it.
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