Menu for today is a quick and simple Grilled Tuna (Ikan Tongkol). If fish is fresh and well balanced seasoning, it will taste good.
1 medium Tuna - sliced into two part like the picture above
5 tbsp Chilli Paste*
1 clove Garlic*
1 inch Belachan* ( I did not put this today)
2 tbsp Dry shrimps (I was out of stock, so did not put)
1 Maggee mini Ikan Bilis cube*
2 tbsp Tamarind Juice*
½ Kasturi Lime
Salt, Sugar & MSG (optional)
2 pieces Banana Leaves
1. Rub fish with salt & Kasturi lime juice. Place aside.
2. Place ingredients marked*, sugar & salt in a blender.
3. Place a piece of banana leaf on a girdle.
Spread some of the blended ingredient on the banana leaf & place fish on top.
Spread the remaining blended ingredients on top of the fish.
Cook above small fire until half cooked.
Flip the fish over & cook until fish is done.
If you like you can also add a tbsp of oil to achieve crispy surface and avoid sticking to the girdle.
I like my fish just done and not overcooked otherwise the flesh will be tough & loose its sweetness.
SPRIRAL BOLOGNESE AYAM RINGKAS
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