Posted by Kroocrew on Sunday, May 16, 2010 Under: Malaysian (Malay)
Skate is the most popular fish for this type of grill. The meat tends to hold together and not flake. Grouper is another option
- 500 gm (1 lb) skate or a fish which doesn’t flake easily when cooked
- Cooking oil
- 4 pieces of large banana leaves
- 1 thinly sliced shallot or small onion for the dipping sauce
- A lime or lemon for the dipping sauce
Marinade – For Blending
- 4 sliced shallots or 2 small onions
- 2 sliced medium sized onions
- 1 stalk sliced lemon grass – use only the bottom 3 inches
- 2 cloves chopped garlic
- ½ tsp sliced fresh ginger or ¼ tsp ginger powder
- ½ tsp sliced fresh galangal
- 1 Tbsp turmeric powder
- 1 Tbsp chili powder for chili paste
- 1 Tbsp cooking oil
- 1 Tbsp lime or lemon juice
- 1 tsp roasted belacan
- ½ tsp salt
- ½ tsp sugar
- Add some water to the chili powder to make a thick paste.
- Cut belacan into thin slices.
- Preheat the oven to 450°. Place the belacan slices slightly apart from each other on a roasting pan.
- Roast for about two minutes or until the edges start to brown.
- Let it cool down before blending.
- Note that roasting belacan this way will leave your kitchen smoky and with a strong smell for some time. Leaving the windows and doors open will help to clear out the odors.
- Blend the all the ingredients including the chili paste and roasted belacan. If it is too dry add a bit of water until everything blends well.
- Cut the skate lengthwise into 1½ inch widths —the length of each piece is dependent on the overall size of the skate.
- Wash each piece with salt and water and dry with kitchen towels.
- Sprinkle some salt on every piece making sure that they are evenly coated.
- Rub on the blended marinade. Refrigerate for at least 2 hours to let the marinade do its magic.
- Preheat a flat pan or grill. A wok may also be used.
- Oil the pan lightly with the cooking oil.
- Cut a piece of banana leaf to fit the pan. If the banana leaf is a small one, cut a few pieces and place them side by side. Make sure the leaves are able to sit flat on the pan.
- Place the marinated skate slice by slice onto the banana leaf. Drizzle ½ Tbsp of oil over each piece of skate. Let them fry for a total of about 10–15 minutes, turning the fish so that each side gets cooked evenly, especially the side with the skin. Halfway through, you may want to drizzle another ½ Tbsp of oil so that the skate doesn’t dry up, but rather gets nice and crispy.
- The skate is cooked when the flesh comes off easily from the bone. Use a fork or spoon to test. The skin should be a little brown and crispy.
Serve the skate on a fresh piece of banana leaf. It goes extremely well with the sambal belacan. Just add some thinly sliced shallot into the sambal belacan with a squeeze of lime or lemon juice.
In : Malaysian (Malay)
Tags: seafood fish chillie belacan