Recipe by Dapur Rasamasa
Serve: 5 Person
Sour soup with the natural umami taste of the fish
- Easy
- Spicy
Ingredients
- 1 medium giant trevally or king fish
- Salt
- 1 thumbsize turmeric, ground to a paste
- 1 lime, squeeze to get its juice
- 1 handful Thai basil
- Banana leaf
- 7 tablespoon cooking oil
Spice Paste
- 8 shallots
- 12 red bird's eye chilies
- 2 tomatoes
- Salt
Bilendango fish is cooked using banana leaf as a base
Steps
- Rub salt, turmeric paste, lime juice all over fish until it is well covered. Set aside to remove the fishy smell.
- Place fish on banana leaf. Rub spice paste all over fish. Add Thai basil leaves on top.
- Heat oil on a pan. Place spiced fish along with its banana leaf as base, onto the pan.
- Cover pan, cook on low heat until fragrant and fish flesh changes color, without tipping over fish.
- Remove from heat. Serve with fresh lalap.
