Charred cooking methods in Javanese is simple everything with word of “bakar” is always charred. And it’s common wrapped in banana leaves before char because we still have smoky flavour but keep the fish, meat or vegetables moist, and banana leaves hold all the spices too. This recipe is simple to prepare but the only problem is British weather that slightly difficult to char over charcoal outside especially in early spring! My partner called me a bonker when I Cook outside, anyway hey ho!! He’s the one that clean the plate. Serve this Sea bass with Nasi Bakar (rice wrapped in charred banana leaves )
2 small/medium Sea bass, cleaned
2 cloves of garlic, finely chopped
4 Shallots, finely chopped
3 cm fresh turmeric, finely chopped
6 pulp of tamarind, deseeded (or 1tbs of tamarind paste)
2tsp coriander seeds, slightly toasted and ground
2cm ginger, finely chopped
1 lemongrass, only the white soft bit finely sliced, discard the leaves
1tsp of salt
Lemon juice of 1 lemon, (keep the remainder of the lemon)
1tbs groundnut oil
30 cm square of Banana leaves for each fish
In a food processor or pestle and mortar grind the garlic, shallot, turmeric, ginger, tamarind, lemongrass and ground coriander seeds. Add the lemon juice and groundnut oil, stir well. Rub the Sea bass with the paste and put the remainder of the lemon inside the fish.
Prepare 30cm square of banana leave for each fish, and wrap the fish with it like a parcel, use bamboo toothpick to seal the leaves.
Char the parcel over charcoal, 10-15 minutes each side.
Nasi bakar (Rice wrapped in charred banana leaves)
2 cups of cooked rice
2tbs coconut milk
2 spring onions, finely sliced
1 bay leaf
1 kaffir lime leaf
Salt and pepper to taste
30cm square of banana leaf
In a bowl mix the cooked rice, coconut milk, spring onion, bay leaf and kaffir lime leaf, stir well. Wrap in banana leaf like a parcel and use bamboo toothpick to seal the leaf.
Char over charcoal for 5-10minutes each side, serve immediately.