Berengkes Ikan Sumatera Selatan (Grilled Fish Wrapped in Banana Leaves)

Grilling time is gauged by the heat of the fire, the width of the fish at its thickest part, and the distance of the grill from the heat source. To test for doneness, cut into the center of the fish at its thickest part. If it is opaque throughout but still moist, it’s done.

Ingredients

• 500 grams of fish fillet
• 25 ml of Javanese Tamarind Water
• 1 stalk lemongrass, slice thinly
• 2 tbsp of lime juice
• 30 ml of frying oil or peanut oil
• 2 tsp of salt
• Banana leaves
• Stick
• ♥♦♥♦ Grinded Spices: 10 shallots, roughly sliced
• 3 cloves garlic, roughly sliced
• 5 red chilies, cut into pieces
• 5 pan broiled (fried without oil) hazelnut
• 1.5 tsp of fried shrimp paste
• Salt

Directions:

Smear the fish with lime juice and salt

Marinate for 30 minutes

Wash the fish and drain

Mix the grind spices with lemongrass, tamarind water, and oil

Mix well

Smear the fish evenly with the mixed spices

Wrap the fish inside banana leaf

Hook both ends with a stick

Prepare the coals; grill the fish while flipping through until fully cooked

Serve immediately

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