This is the Balinese equivalent of a popular Javanese dish, lkan Pepes.
If banana leaves are not available, replace with greased aluminium foil.
Small whole fish are often used in Bali instead of fillets cut from
a large fish; just adjust the size of the banana leaf wrapping. ##
500
g (1 lb) skinned boneless snapper fillet, cut in 4
1 teaspoon salt
1 cup spice paste for seafood
8 sprigs lemon basil
4 salam leaves
4 banana leaves, cut in 15 cm (6 in) squares
Season
fish fillet with salt and cover evenly with seafood spice paste. Cover
and leave to marinate in cool place for 6 hours. Place each fillet in
centre of a banana leaf, top each with 2 sprigs of lemon basil and I
salam leaf. Fold banana leaves around fillets in shape of a small parcel
and fasten with a tooth- pick, as shown at the top of page 27. Steam
parcels for 15 minutes, then place on charcoal cooker or under a grill
and cook for 5 minutes Until banana leaves are evenly browned. Season
to taste with salt and pepper and garnish with fried shallots. Serve
at room temperature with steamed rice.
Helpful
hint : You can steam the packets several hours in advance before
barbecuing.
