Cook Time: 10 minutes
Prep Time: 20 minutes
Ready In: 30 minutes
1 Butterfish steak
1/4 oz herb butter
1 3/4 oz onion
1 garlic clove
1 lemon grass stalk
1/2 tbsp belachan
1/2 tbsp turmeric powder
1 tbsp vegetable oil
1 banana leaf
1. Chop roughly a third a third of an onion. Peel it, and slice it as finely as possible. You should end up with about 2 tablespoons worth.
2. Roll the garlic bulb under your hand to separate the cloves. Take just one and smash it under your hand. This will make it easy to peel. Chop finely.
3. Trim the bottom off the lemon grass stalk. Peel away the outer leaf. Cut roughly 10 centimetres from the bottom and discard the rest. Slice into four pieces and then chop finely. This will give you about a tablespoon's worth.
4. Cut roughly 3 centimetres from the bottom of the red chilli and slice it open. Unless you want a very spicy dish scrape out any seeds and then cut into strips. Finely dice. You will end up with about a teaspoon of very hot chopped chili
The fish sauce:
1. Put the chopped onion, garlic, lemongrass and chilli into a bowl. Add half a tablespoon of belachan, a tablespoon of vegetable oil, and half a tablespoon of turmeric. Mix well to form a spicy paste.
The banana leaf:
1. Warming the banana leaf will make it more pliable and release the flavour. We are using a grill to do this but you can also use a griddle, or oven grill. Heat to a high temperature and place the banana leaf directly on the heat for a few seconds. Then flip it to the other side for a few more. If you are using a grill or oven place it on a shelf for about half a minute.
2. Next, place the leaf on a flat surface and trim off the top and bottom
Wrap the fish:
1. Put the fish in the centre of the leaf and spread over some herb butter.
2. Spoon on the paste. Make sure that the fish is evenly covered.
3. Fold one side of the leaf over the fish and then wrap. Gather the bottom of the leaf together and weave a skewer through to secure it. Do the same with the top of the leaf. Fold in the end, and skewer it together
1. Pre heat your oven grill to a medium temperature.
2. Place the wrapped fish on a scorching hot grill for about 20 seconds, then flip it over and do the other side. Scorching the leaf in this way will infuse the fish steak with it's flavour - and it looks good.
3. Transfer the wrapped fish onto a baking tray. Slide it onto the lowest shelf on the grill, and cook for 7 to 8 minutes on each side.
1. Remove the leaf wrapped parcel from the oven grill. Trim the ends, and slice through the middle of the banana leaf. Peel back the sides and transfer to a serving plate. Garnish with a lime.
2. Roll the lime under your hand to create more juice. Slice off a wedge and add it to the plate.
3. Fish in Banana Leaf is a wonderful main course, served with boiled rice and salad. It's great with either a chilled dry white wine or a fruity red.