COOKING for the family for buka puasa is not an easy task, hence simple recipes are much preferred by housewives and working mums who do not have the time to slave in the kitchen to concoct elaborate dishes without the assistance of an army of kitchen hands.
At a recent media preview, I asked Sabri Soid, the executive sous chef of Royale Chulan Kuala Lumpur, for a simple yet presentable dish for Ramadan that one can prepare at home. So here’s a simple recipe for Ikan Pais (grilled fish in banana leaf).
This recipe serves four.
Ikan Sumbat Pais Kelapa: Simple yet tasty. Ingredients:
- 1 Grouper / Kerapu
Filling (Stuffing):
- 100ml Cooking oil
- 300gm coconut, grated
- 50gm Shallot - blend
- 50gm Lemon grass - blend
- 50gm Galangal- blend
- 30gm Fresh turmeric-blend
- 100gm Chilli paste
- 10gm Turmeric leaf - Sliced
Seasoning:
- 30gm Salt
- 30gm Black pepper
- 10ml tamarind juice
Air Assam Dip:
- 300gm Red chili / Green chilli / chlili padi
- 100ml Tamarind paste / juice thick
- 60gm Fresh tomato - sliced
- 20gm Pineapple - sliced
- 20gm Shallot - sliced
- 20gm Salt
- 10gm sugar
Preparation:
1. Clean the fish, heat up the oil and saute all
the blended ingredients until they turn brown.
2. Add in the chilli paste and grated coconut. Stir it gradually for a few minutes.
3. Next, add seasoning and let the ingredients cool before stuffing it inside the fish.
4. Season fish with salt and pepper, then stuff the coconut pais inside the fish and wrap with banana leaves and grill it in the oven for eight minutes until it is cooked.
5. Mix all the ingredients for the Air Assam Dip and serve it with the fish.
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