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Ingredientes
- 1Â 1/2 lb whole red snapper, porgy, sea bass,
- Â Â or possibly similar fish (or possibly a 1 1/2 lbs chunk)
- 6 x candlenuts (kemiri)
- 1/2 x inch fresh ginger piece sliced
- 1/2 tsp salt
- 10 x shallots sliced
- 4 x scallions sliced
- 1/2 c. sliced ripe tomato
- 4 x semi-warm red chilies - (to 5) seeded and sliced
- 1 c. basil leaves (optional)
- 1 Tbsp. vegetable oil
- 1 sqr banana leaf - (14" by 14")
Direcciones
- Open the fish's abdomen with a 3-inch incision, remove the innards, cleaning well, and reserve the roe (if any). Cut off the fins and tail and remove gills.
- In a food processor or possibly using a mortar and a pestle, chop the nuts, then blend in the ginger, salt, shallots, scallions, tomato, chilies, and basil leaves (if used) to create a coarse paste. Fold in the oil.
- Stuff the fish with 1/3 of the paste and the roe (if used). Spread half of the remaining paste on the banana leaf square, lay fish over the paste, and cover it with the remaining paste. Wrap the fish and use wooden skewers to close both ends of the banana leaf square.
- Steam over warm water in a Chinese-style steamer for 30 min. Then grill the package over glowing coals for 10 min. This is done to infuse the fish with a smoky flavor. Serve hot.
- This recipe yields 4 to 6 servings.
- Description: "(Pepes Ikan Bumbu Kemiri)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 52 | 23% |
| Total Fat 5.83g | 7% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 63mg | 21% |
| Sodium 403mg | 17% |
| Potassium 870mg | 25% |
| Total Carbs 6.23g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.11g | 2% |
| Protein 35.64g | 57% |
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