4 Mackerel Fish, About 250g Each
4 Bay Leaves
2 Lemongrass Stalks, Halved And Crushed
4 Banana Leaves
8 pcs Toothpicks
30 g Shallots, Thinly Sliced
25 g Garlic, Thinly Sliced
4 Green Tomatoes, Cut Into Quarters
2 Red Tomatoes, Cut Into Quarters
80 g Fresh Basil
1 Stalk Leek, Thinly Sliced
For the spice paste:
12 g Big / Curly Red Chili
18 g Candlenuts, Toasted
15 g Galangal
15 g Ginger
15 g Turmeric
5 g Coriander
4 g White Pepper
25 g Salt
8 g Sugar
5 g Chicken Powder
Clean the mackerel of its glils and innards, wash it thoroughly.
In a food processor, add the big / curly red chili, candlenuts, galangal, ginger, turmeric, coriander, white pepper, salt, sugar and chicken powder. Blend into a smooth paste.
Place the mackerel in a mixing bowl and pour the spice paste in. Stir until well combined.
To the bowl, add the shallots, garlic, green tomatoes, red tomatoes and leeks. Mix well to combine.
Take 1 banana leaf and place a fish on it. Scoop out some of the spices onto the fish.
On the fish, place 1 half of a lemongrass stalk, 1 bay and 20 g worth of basil leaves.
Roll up the banana leaf and fasten both ends closed with toothpicks. Repeat until all the mackerel is wrapped in banana leaves.
Steam the banana leaf parcels for 30 mins on medium heat.
Unwrap the fish and serve it hot with steamed white rice.