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Ingredientes
- 2 (about 1.2 kg) Whole Fish (Tai Snapper), scaled, cleaned & make a slit along the back of the fish (lengthwise)
- Banana Leaf
- Peanut Oil
- Kalamasi Limes
- Sambal Kicap Manis, optional
- Sambal Paste
- 35 grams Dried Chilies, cut into small pieces with a scissor and soaked in boiling water, drained
- 5 Red Chilies, seeded, roughly chopped
- 8 (200 grams) Shallots, peeled, and roughly chopped
- 2 Stalks of Lemongrass, sliced
- 3 Cloves of Garlic, peeled and chopped
- 1 Small Piece (8 grams) of Fresh Turmeric, peeled
- ½ “ Piece of Fresh Turmeric, peeled and chopped
- 1 Lemongrass, chopped
- 2 tsp Toasted Belachan/Shrimp Paste
- 1 Tbsp Cane Sugar
- 1 heaped Tbsp of Seedless Tamarind Pulp, mixed with 3 Tbsp of warm water
- Sea Salt
- Peanut Oil for frying
View Full Recipe at Seasaltwithfood
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1708g | |
| Calories 1253 | |
| Calories from Fat 18 | 1% |
| Total Fat 2.16g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 188mg | 8% |
| Potassium 5743mg | 164% |
| Total Carbs 296.18g | 79% |
| Dietary Fiber 5.7g | 19% |
| Sugars 40.07g | 27% |
| Protein 40.73g | 65% |
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