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Ingredients :
750 g carp
10 cm turmeric, sliced thinly
3 cm galangal, sliced thinly
5 salam leaves
3 stalks lemon grass, halved and
bruised (white part only)
1 lime, extract juice
1 1/2 teaspoons salt
8 shallots, sliced thinly
3 cloves garlic, sliced thinly
3 red chilies, sliced coarsely
10 bird's eye chilies
25 g basil leaves
2 tomatoes, chopped
Banana leaves
Method :
Wash, clean and gut the fish. Remove the
scales too. Use a scissors to discard the fins and gills, then rinse the
fish under running water. Score the sides, then rub with lime juice and
half teaspoon salt. Let it stand for 30 minutes. Mix the other
ingredients with 1 teaspoon salt and rub it on the fish. Wrap the spiced
fish with the banana leaves and secure both ends with skewers. Grill
over hot charcoal until the fishes are cooked and dry. Serve immediately
while hot.
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