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Portuguese Style Grilled Fish
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 5: Corn Oil, Shallots, Garlic, Candlenut, Galangal, Lemongrass, Red chili, Tamarind Juice, MAGGI® CukupRasa™
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 of 5: Mackerel Fish (Ikan Kembung)
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 of 5: Torch ginger flower (Bunga Kantan), Kaffir lime leaves, Lady's Fingers
Add the bunga kantan (torch ginger flower), kaffir lime leaves and lady’s fingers and seal the aluminium foil tightly.
Step4 of 5
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.
Step5 of 5
When unwrapping the foil, make sure to be careful of the hot steam. Enjoy the fish with steaming white rice.