Grilled Fish with Banana Leaf
This is the grilled fish recipe that I’m reluctant to share. Why? Since it’s so darn very good and best.
I secretly wanted to stash my hand written Malaysian grilled fish Recipe somewhere and hoping that a single day, a mega chef like Jean-Georges Vongerichten would pay me $10,000 for this precious recipe. But I’m a nice individual; I love sharing all of the excellent issues in life with other people. In fact, sharing is an infectious virtue of mine–it brings bright smiles to my face when others share my joy, and in this case, fantastic taste…
I had a grilled fish recipe in my archive, but that one wasn’t as excellent. In early June, when I was residence in Penang, I had a extremely very good grilled fish (ikan bakar/ikan panggang) at this Malay warung (stall) by the sea. I had grilled stingray, as usual. (Stingray is edible and one particular of the best fish for grilling, in particular when wrapped with banana leaves.) The sambal topping was exquisite –spicy, aromatic, pungent, salty, sweet, and well-balanced. I examined it closely with my eyes and taste buds and tried to deconstruct what went in there and I believe I may well have gotten it, or at least, quite close to it.
I also figured out a solution to grill fish applying my all-American stove top with the smell, taste, and authenticity triumph the ones served by some of the best Malay ikan bakar stalls in Malaysia. I definitely urge you to try this grilled fish recipe and have put together a step-by-step picture guide inside the gallery above for your effortless reference. I imagine my late grandmother and parents would have been so proud of me had they tasted my grilled fish with banana leaf. Appreciate!
