Grilled Chilled Pomfret (Ikan Bawal)

100g planta
500g pomfret
1 tumeric leaf
1 banana leaf (cut to a square)
10 red chillies
2 cloves garlic
5 onions
3 lemon grass
1 galangal (3 cm)
1 tumeric (1 cm)
1 tablespoon raw sugar
2 tablespoons thick tamarind juice
salt and pepper to taste
( blend the chillies, tumeric, garlic, onions, lemon grass and galangal)


Method:

1. Melt planta and saute the blended ingredients. Add in sugar, salt and tamarind juice. Saute till fragrant and thick. Then, put aside to cool
2. Lay the tumeric leaf on top of banana leaf. Pour half the cooked mixture on the banana leaf. Place the fish on top. Put the remaining mixture on top the fish.
3. Wrap the fish; make sure that the edges of the leaf over lay each other. Secure it with toothpicks.
4. Grill for 25-30 minutes. Remove the toothpicks and flatten the banana leaf. Grill for 5-10 minutes more.
5. Serve with some lime juice.