Fresh whole fish marinated with turmeric, chili, and lemongrass, wrapped in banana leaves and grilled over charcoal, infusing the flesh with smoky, aromatic flavor.
Ingredients
2 whole mackerel or snapper, cleaned
2 stalks lemongrass, finely sliced
3cm fresh turmeric, grated
4 red chilies, sliced
4 shallots, sliced
4 cloves garlic, minced
2 tomatoes, sliced
Juice of 2 limes
1 tsp salt
4 large banana leaves, softened over flame
Coconut oil for brushing
Instructions
1Score fish on both sides with diagonal cuts. Rub with turmeric, salt, and lime juice. Let sit for fifteen minutes.
2Mix lemongrass, chilies, shallots, garlic, and tomato slices to make the stuffing mixture.
3Stuff each fish cavity with the aromatic mixture, pressing firmly so it holds.
4Brush banana leaves with coconut oil. Wrap each fish tightly in double layers of banana leaf and tie with twine.
5Grill wrapped fish over medium-hot charcoal for eight minutes per side, turning once.
6Unwrap at the table, releasing the fragrant steam. Serve immediately with the cooking juices.
Did You Know?
Fishermen along the Timor coast often grill their catch in banana leaves right on the beach, using driftwood fires.