John Myers
Ingredients for 4 servings:
- 4 fish fillets (sea bream or snapper)
- 1 banana leaf
- 8 tbsp spice paste (Sambal Avocado. See my recipe in the database)
- 4 tbsp coconut milk, creamy
- 4 tbsp lemon juice
- 4 tbsp, heaped tomato paste
- 1 tsp black pepper, freshly ground
- 1 pinch of nutmeg, finely grated
- 2 tbsp fresh dill, chopped
- Salt
- 4 tsp spice paste (Sambal banjar, see my recipe in the database)
- 100 g grapes
- 100 g cashew nuts
- Blossom honey and leaves
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
Dry the fish fillets thoroughly. If the skin is still there, make diamond-shaped cuts 2 cm apart. Mix the avocado sambal with the ingredients, starting with the coconut milk and ending with the dill. Season with salt. Cut a banana leaf to size. The leaf should be about 10 cm longer than the fillets, measured across the leaf ribs. Important: the leaf ribs are rolled up, so the leaf ribs are rolled up! Spread the sambal in the middle of the lower part so that a fillet fits perfectly. Spread the sambal on top of the fillet and wrap tightly. Do not tuck in the ends on the right and left, just secure them with a toothpick. Bake in a preheated oven at 200 degrees Celsius for 15 minutes or grill for 7 minutes on each side. Decorate four plates with flowers, leaves, the grapes, the cashew nuts, and 1 teaspoon of the banjar sambal. Either serve in a banana leaf or unwrap and serve on a fresh piece of banana leaf.
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