Pangek Bungkur (Fish in banana leaves, Padang style)

 

                This dish is often served as the centerpiece of formal meals in Padang, a seaport in western Indonesia.

                For generations banana leaves have been used this type of cooking ; however, in the same way that modern cooks use a food processor rather than a mortar and pestle, lightly oiled aluminium foil can be substituted for the leaves. If you prefer the traditional method, you will find banana leaves in most Asian supermarkets.

Serves 4 

• 1 kg wholw bream or snapper, cleaned
• 1 ml salt
• 2 large onions, roughly chopped
• 2 garlic cloves
• 5 macademia nuts
• 8 red chilies, halved, seeds discarded
• 5 cm piece ginger
• 1 ml turmeric
• Banana leaves
• 15 ml chopped basil
• 1 stalk lemon grass, finely shredded
• 2 small tomatoes, sliced
• 4 spring onions, cut in 5 cm pieces

1. Preheat the oven to 350F (180C).
2. Dry the fish well with paper towels ; score the fish diagonally on both sides and season with the salt.
3. Place the onions, garlic, nuts, red chilies, ginger and turmeric into food processor, and pulse to create a smooth paste ; rub this paste onto the outside of the fish and into the cavity.
4. Lay out enough banana leaves to envelop the whole fish and arrange half of the basil, lemon grass, tomato slices and spring onion pieces on the banana leaves.
5. Place the fish on top and arrange the remaining ingredients on the fish ; wrap the banana leaves around everything, securing with toothpicks.
6. Place in a shallow baking pan and bake for 35 minutes.
7. Place on a serving platter ; turn back the banana leaves before serving.

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