Recipe courtesy of Marc Maron
Show: Ming's Quest
Save Recipe Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

Betutu spice:

Directions

Tamarind water, to soften, or substitute with the juice of 2 lemons

In a bowl season the fish with salt, pepper, lime juice, and betutu paste.

On a sheet tray, lay down the banana leaf. Place a salam leaf on the banana leaf. Place the fish on the middle of the banana leaf over the salam leaf. Place sliced green tomatoes, lime leaf, sweet basil, and tamarind water on the fish. Season with salt and pepper.

Wrap the fish folding both ends together and secure with a bamboo skewer. Grill until cooked, approximately 4 to 5 minutes per side depending on the thickness of the fillets.

Betutu spice:

Grind shallots, garlic, tumeric, ginger, galangal, lemongrass, chili peppers, palm sugar, and shrimp paste in a food processor. Saute paste with coconut oil.

More from:

Summer Seafood

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Moroccan Grilled Salmon

Recipe courtesy of Food Network Kitchen

Grilled Swordfish with Lemon, Mint and Basil

Recipe courtesy of Giada De Laurentiis

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Tuscan-Style Grilled Tuna Steaks

Recipe courtesy of Rachael Ray

Grilled Snapper with Oranges and Olives

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Red Snapper Skewered Grilled "Ceviche"

Recipe courtesy of Bobby Flay

Creole Marinated Grilled Red Snapper

Recipe courtesy of Tanya Holland

Whole Snapper with Grilled Vera Cruz Salsa

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories