Malaysian Pan-fried fish wrapped in banana leaf (ikan panggang)
Serve 4

500g fish steaks or small whole fish
1-2 banana leaves for wrapping

marinade:
2 round t tamarind pulp
60 ml (1/4 cup) water
2 t salt
2 level t chili powder
2 t curry powder
2 t turmeric powder
dip:
2 round t tamarind pulp
125 ml ( 1/2 cup) water
2 red chilies, roughly sliced
4 bird’s eye chilies, roughly sliced
3 shallots, peeled and roughly sliced
1 clove garlic, peel and roughly sliced
2 t crumbled, toasted shrimp paste (belacan)
1/2 t salt
2 level t sugar
1 T freshly squeezed lime juice

to prepare the marinade, first extract the tamarind juice. Stir tamarind pulp in the water, squeeze and strain. In a small bowl, combine the tamarind juice with the salt, chili, curry and turmeric powders. Spread this mixture over the fish and set aside for 20 minutes (no longer than that as the acid in the tamarind will start to “cook” the fish).
While waiting for the fish to marinate, prepare the dip. Prepare tamarind juice (follow the same procedure as earlier0 and combine it with the rest of the dip ingredients. Whisk for a few seconds in a blender or food processor until the mixture is smooth.
Wrap fish in banana leaves, securing the ends with toothpicks. Heat 3 T oil in a large frying pan and pan-fry the fish over medium heat for 6-8 minutes on either side (depending on the side and thickness of the fish). To test if cooked, pierce the thickest part of the fish with the tip of a knife – it should flake easily and be opaque in color. If the flesh is translucent, cook it for a few more minutes.
To serve, place in banana leaf packets on a serving dish and unwrap fish at the table. Serve with the dip.

Note: traditionally, this Malay dish should be “char-grilled” so if you wish you can grill these instead of pan-frying. And the fish should be sting ray (ikan pari). However you can use small whole fish or fish steaks or red snapper. Small fish should be left whole, but make 2-3 shallow diagonal cuts on each side to allow marinade to penetrate and to ensure even cooking. If using fish steaks, they should be cut into slices 1 1/2 cm (3/4”) thick. These should only be given a very brief rinse and then pat dry with paper towels.