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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The fish turns out juicy and soft , aroma locked in and the gravy paste is something , u can die for . Surprisingly not spicy but smells awesome and tastes great too ...... And if using frying pan , may take sometime to cook . Read more . So better slice the fish into 4 and wrap separately . Ingredients:
750 g stingray or snapper ( i prefer the stingray ) |
2 tbsp lime juice |
pinch of salt |
2 tsp sugar |
3 tbsp olive oil |
3 tbsp fish curry pwd |
3 red chillies |
3 stalks lemongrass chopped |
300 ml low fat evaporated milk |
30 g garlic and ginger |
30 g dried prawns or 3 tsp shrimp paste |
100 g shallots |
Directions:
1. Rub the lime juice and salt on the fish and set aside for 10 mins
2. Fry everythingelse with salt for 10 mins or until the oil separates
3. Cool the paste .
4. Spread it over the fish and leave for 10 mins
5. Wrap in a banana leaf and bbq
6. Serve HOT ........... OR
7. Place in a sheet of aluminium foil on a heated frying pan .
8. Brush it lightly with olive margarine .
9. Cook on medium heat on both sides until the fish is done .
10. Serve HOT
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