Grilled Spiced Fish Parcels

Ingredients

• 500g (1.1 lb) mixed fish fillets (such as snapper, cod, or tilapia) 500g (1.1 lb) mixed fish fillets (such as snapper, cod, or tilapia)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 stalks lemongrass, white part only, finely chopped 2 stalks lemongrass, white part only, finely chopped
• 3 shallots, finely chopped 3 shallots, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, deseeded and finely chopped 2 red chilies, deseeded and finely chopped
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 4 kaffir lime leaves, finely sliced 4 kaffir lime leaves, finely sliced
• 4 tablespoons coconut milk 4 tablespoons coconut milk
• Banana leaves, cut into 8 squares (approximately 20cm x 20cm) Banana leaves, cut into 8 squares (approximately 20cm x 20cm)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a large bowl, combine the vegetable oil, lemongrass, shallots, garlic, red chilies, galangal, ground turmeric, ground coriander, salt, sugar, tamarind paste, kaffir lime leaves, and coconut milk. Mix well to form a paste.
3. 3.
   Add the fish fillets to the bowl and coat them evenly with the spice paste. Allow the fish to marinate for at least 30 minutes.
4. 4.
   Take a square of banana leaf and place a portion of the marinated fish in the center. Fold the banana leaf over the fish to form a parcel and secure it with toothpicks or kitchen twine. Repeat this process for the remaining fish and spice mixture.
5. 5.
   Place the fish parcels on the preheated grill and cook for approximately 8-10 minutes on each side, or until the fish is cooked through and the banana leaves are slightly charred.
6. 6.
   Remove the fish parcels from the grill and carefully unwrap them from the banana leaves.
7. 7.
   Serve the Grilled Spiced Fish Parcels hot with steamed rice and a side of sambal for an authentic Indonesian experience.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture in the final dish.
• Lemongrass — Use only the white part of the lemongrass stalks, as the green part can be tough and fibrous. Finely chop the lemongrass to release its aromatic oils.
• Galangal — Grate the galangal finely to incorporate its unique flavor into the marinade.
• Banana leaves — Soften the banana leaves by briefly passing them over an open flame or dipping them in hot water. This will make them more pliable and easier to fold into parcels.

Tips & Tricks

• If you can't find banana leaves, you can use parchment paper as a substitute. However, the aroma and presentation will differ slightly.
• Adjust the amount of red chilies according to your spice preference. Add more for a spicier kick or reduce the amount for a milder flavor.
• Serve the Grilled Spiced Fish Parcels with a squeeze of fresh lime juice for an extra burst of tanginess.
• Experiment with different types of fish to find your favorite combination of flavors and textures.
• Leftover fish parcels can be refrigerated and enjoyed the next day. Simply reheat them in a steamer or microwave before serving.

Serving advice

Serve the Grilled Spiced Fish Parcels as a main course alongside steamed rice and a side of sambal for a complete Indonesian meal. Garnish with fresh cilantro or basil leaves for added freshness and visual appeal.

Presentation advice

Arrange the unwrapped fish parcels on a platter, allowing the vibrant colors of the fish and spices to shine through. The charred banana leaves can be used as a decorative element around the dish, adding an authentic touch to the presentation.