500 grams Whole red snapper porgy, sea bass
5 pcs Candlenut
2 cm Ginger sliced
2 cm Galagal
2 cm Turmeric
2 cm Kencur
1 stalk Lemon grass white parts, thinly sliced
4 pcs Salam Leaves
1 teaspoon Salt
1 tbs. palm sugar
8 pcs Shallots sliced
4 cloves Garlic sliced
1/2 pcs Tomato sliced
1 pcs Red chilies seeded and sliced
10 pcs Asian Bacilicum
3 tbs. Vegetable oil
2 sheets Banana leaves @ 20 cm wide
Open the fish's abdomen with a 4 cm incision, remove the innards, cleaning well. Cut off the fins and tail and remove gills.
In a food processor or using a mortar and a pestle blend the ginger, candlenut, salt, shallots, garlic, chilies until turn into paste. Add the vegetable oil, tomato and basilicum leaves. Stuff the fish with 1/3 of the paste. Spread half of the remaining paste on the banana leaf square, lay fish over the paste, and cover it with the remaining paste. Wrap the fish and use wooden skewers to close both ends of the banana leaf square.
Steam over hot water in steamer pan for about 30 minutes. Remove the package from steamer and then grill it over glowing coals for 10 minutes. This is done to infuse the fish with a smoky flavor. Serve warm.