Indonesian Spiced Fish Wrapped in Banana Leaves

Ingredients

• 500g (1.1 lb) fish fillets (such as snapper or cod) 500g (1.1 lb) fish fillets (such as snapper or cod)
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 2 stalks lemongrass, white part only, finely chopped 2 stalks lemongrass, white part only, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 4 shallots, finely chopped 4 shallots, finely chopped
• 2 red chilies, deseeded and finely chopped 2 red chilies, deseeded and finely chopped
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 4 kaffir lime leaves, thinly sliced 4 kaffir lime leaves, thinly sliced
• 4 tablespoons coconut milk 4 tablespoons coconut milk
• Banana leaves, cut into 20cm (8-inch) squares, for wrapping Banana leaves, cut into 20cm (8-inch) squares, for wrapping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the turmeric powder, lemongrass, garlic, shallots, red chilies, shrimp paste, salt, sugar, kaffir lime leaves, and coconut milk. Mix well to form a marinade.
2. 2.
   Cut the fish fillets into individual portions and coat them evenly with the marinade. Allow the fish to marinate for at least 30 minutes.
3. 3.
   Take a piece of banana leaf and briefly pass it over an open flame to soften it. This will make it easier to fold. Place a marinated fish fillet in the center of the leaf and fold it into a neat parcel, securing the edges with toothpicks or string.
4. 4.
   Repeat the process with the remaining fish fillets and banana leaves.
5. 5.
   Steam the fish parcels over medium heat for about 20 minutes, or until the fish is cooked through and tender.
6. 6.
   Serve the Botok hot, still wrapped in the banana leaves, allowing each guest to unwrap their own parcel for a delightful presentation.

Treat your ingredients with care...

• Fish fillets — Ensure that the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Turmeric powder — Use caution when handling turmeric powder as it can stain surfaces and clothing. It is recommended to wear gloves or use a spoon when measuring and mixing the powder.
• Banana leaves — Soften the banana leaves over an open flame to make them more pliable and easier to fold.

Tips & Tricks

• If banana leaves are not available, you can use parchment paper as a substitute for wrapping the fish parcels.
• For an extra burst of flavor, add a squeeze of fresh lime juice over the cooked Botok before serving.
• Experiment with different types of fish to find your favorite flavor combination.
• Serve the Botok with steamed rice and a side of sambal for a complete Indonesian meal.
• Leftover Botok can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Botok hot, still wrapped in the banana leaves, allowing each guest to unwrap their own parcel for an interactive and visually appealing dining experience.

Presentation advice

Arrange the unwrapped Botok parcels on a platter, garnished with fresh herbs such as cilantro or Thai basil, to enhance the visual appeal of the dish.