John Myers
Ingredients for 1 servings:
- 1 fish fillet(s)
- 1 port. Sauce (pirate sambal – sambal bajak)
- ½ banana leaf
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes
how to do it right
Cut half the banana leaf to size: the widest part of the leaf will be the outer shell. You then need a bottom and a top leaf and a baking base. Fold across the grain of the wrapper. Place the bottom leaf in the middle of the wrapper, grain across the wrapper. Spread the pirate sambal in fillet shapes. Spread a thin layer of sambal on one side of the fish fillet. Place this side down on the sambal of the bottom leaf. Spread a thick layer of sambal on top of the fish fillet. Place the top leaf parallel to the bottom leaf and press down lightly. Fold the wrapper over the fillet from bottom to top, then the other part from top to bottom. Press both folded edges down slightly. Fold both sides in so that they do not cover the fillet. Secure with two toothpicks. Moisten the base sheet and place it on a baking tray. Place the wrapped fish fillet on top and bake in a preheated oven at 200°C (top/bottom heat) for 10 minutes. Let it rest for 2 minutes in the off position, then serve. You can find recipes for pirate sambal in my recipes.
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