Monday, September 17, 2012
One day, we were given some small fishes and the menu for that meal is Ikan bakar (grilled fish) and from there, I witnessed how my team mates went around plucking banana leaves, smothering the fish with salt and turmeric and then.. grilled them in the wok! Malay home style grilled fish. It was delish!
I had been wanting to replicate this for quite a long time and on one lucky evening at the night market, I happened to purchase some big and cheap calamansi and a few weird looking fishes, and at the same time was given some banana leaves by a relative. It was that spur of the moment that eh, I seem to have everything on hand! Perfecto!
Here's what I did.
Serve with sambal kicap.
To make sambal kicap, chop some shallots and bird's eye chilli. Mix with kicap manis (I used ABC brand) and then squeeze some calamansi juice over. There's no exact recipe, it's up to your preference.
The fish tasted like fish, haha. I could taste the fish you see,