Asian - style Family incoming

Portuguese Style Grilled Fish

Name: Portuguese Style Grilled Fish
Prep time: PM10.00T
Cook time: PM20.00T
Total time: PM31.00T
Cuisine: Asian - style, Local, Portuguese
Ingredients: 500 Grams Mackerel Fish (Ikan Kembung); 1 Tablespoon Corn Oil; 2 Units Shallots; 2 Cloves Garlic; 3 Units Candlenut; 1/2 Centimeter Galangal; 2 Stalks Lemongrass; 50 Grams Red chili; 2 Tablespoons Tamarind Juice; 1 Tablespoon MAGGI® CukupRasa™; 1 Stalk Torch ginger flower (Bunga Kantan); 3 Pieces Kaffir lime leaves; 2 Units Lady's Fingers

31Min

Intermediate

You don’t need to travel to Melaka to try out this classic dish! All you need are some simple ingredients and you’d be able to prepare this wonderful and wholesome dish at the comfort of your own home

Ingredients

6 servings

500 g

Mackerel Fish (Ikan Kembung)

1 tbsp

Corn Oil

Shallots

2 cloves

Garlic

Candlenut

0.5 cm

Galangal

2 Stalks

Lemongrass

50 g

Red chili

2 tbsp

Tamarind Juice

1 tbsp

MAGGI® CukupRasa™

1 Stalk

Torch ginger flower (Bunga Kantan)

3 pcs

Kaffir lime leaves

Lady's Fingers

Copy

Nutrition Value

Energy

127.59 kcal

Carbohydrates

4.77 g

Protein

17.74 g

Fats

3.74 g

Information per serving

Step1

5 Min

Heat cooking oil in a pan and add onion, garlic, candlenut, galangal, lemongrass and blended chilli. Next, pour in the tamarind juice and sprinkle 1 tablespoon of MAGGI® CukupRasa™. Stir fry thoroughly until fragrant.

Step2

5 Min

Lay the blanched banana leaf on top of the aluminium foil. Spread 1 tablespoon of the stir fried mixture over the banana leaf. Gently place the fish over it and spread the remaining mixture evenly over the fish.

Step3

5 Min

Add the bunga kantan (torch ginger flower), kaffir lime leaves and lady’s fingers and seal the aluminium foil tightly.

Step4

15 Min

Bake the fish on a pan and make sure to cover it with a lid. The steam created in the foil will help cook it. When the fish is cooked thoroughly, remove from heat and let the packets to stand for about 5 minutes before opening.