Menu tonite from MIL's recipe. According to her, in kampung this is a popular way of cooking non-fresh fish. Locally this is called "pais" but wrapped with palm leaf.
Here is photo of non-cooked fish with the 'bumbu', ready to be wrapped & baked:
I baked mine in my Morgan multi-cooker (becoming more indispensable now) which is easier than on griddle as I don't have to worry to flip frequently:
1 clove Garlic*
1-2 Red Chili*
Few Bird-eye Chili*
Some fresh grated Coconut* (* pounded)
1 tsp Turmeric Powder
1 Turmeric leaf**
Few Daun Cengkil** (** sliced finely)
1. Rub fish with lime, salt & turmeric powder.
Marinate for a while.
2. Mix all the rest of ingredients to make the 'bubu'.
3. Place fish on a piece of banana leaf & sprinkle the bubu.
Wrap & secure ends with tooth picks.
Bake or place on a griddle. (In kampung, this cooked over charcoal or wooden stove)
Flip occasionally until cook.
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