春节回家时，明明有一个晚上是去吃烧鱼的，但是因为大家的肚子实在是很难再装下食物了，所以当天的计划终告吹。这个吃烧鱼的念头一直还在我的脑海里打转，后来想起了在圣诞节期间买的Gourmet Traveller Magazine里有看到一篇烧鱼的食谱，于是就决定自己动手做烧鱼。有跟我的blog的朋友大概还记得我家老公去年崭了我的香蕉树，可是这树可还争气，今年又回来了。哈哈， 我又有香蕉叶可做糕做菜了。
做辣椒paste这回事，是我最懒惰做的。市场上的酱料已经是做得很好的了，何苦还要切，中，磨，真的很苦。我看啊，我最后一次自己做辣椒因该是在去年年中给好友Wing做satay celup时做的 （Wing，看到这篇稿文，可有感动一下）但是这次是自己爱吃，没法子了，一定要亲自动手做！Ikan pari 在这里是很罕见的，我老公很可爱，他还是第一次吃到这种鱼呢（鬼老只吃fillet，不能有骨）我还要教他怎么顺势的把鱼肉慢慢的刨下才不会吃到鱼骨，最后我放弃，我决定把鱼肉送到他碟里，这样我可以吃比较快一点。呵呵！
Grilled
Fish In Banana Leaves
1 (about 800g) Stingray fish
10 ladies’ fingers (okra)
2 tbsp lime juice
1 large banana leaf to wrap fish
1 large sheet of aluminum foil
Onion to serve
Spice
paste
60ml lime juice
10gm (2cm piece) ginger, coarsely chopped
5gm (1cm piece) galangal, coarsely chopped
5 long red chillies, coarsely chopped
3 large golden shallots, coarsely chopped
3-4 garlic cloves, coarsely chopped
1 lemongrass stalk, white part only, thinly
sliced
1 tbsp peanut oil
1 tsp turmeric
1tbsp fish sauce
1 tsp salt
2 tsp caster sugar
200ml coconut milk
Method:
1. Rub fish with 2 tbsp lime juice and ½ tsp
of salt and set aside.
2. For spice paste, blend ingredients (except
coconut milk) in a food processor until smooth, then add coconut milk and mix
well. Rub half the paste over (reserve half ).
3. Preheat oven to 180 C. Place banana leaf
over aluminum foil. Wrap the fish and okra; roast in a roasting pan for
20-25mins or until cook through.
4. Meanwhile, warm reserved spice paste,
stirring occasionally, in a saucepan over medium heat for about 6 minutes.
5. Transfer fish to a serving plate, unwrap
banana leaf , cover with warm spice and serve with onion wedges.
Recipe adapeted from Melbourne chef Tony Tan, Gourmet Traveller Magazine Annual Cookook : Our favorite recipes for the home cook: the collector's edition 2011, pg 116
