Balinese Fish Pepes

Ingredients

2 pink eshallots, sliced

2 garlic cloves, sliced

1 long red chilli, sliced

1 tsp white pepper

1 tsp coriander seeds

2 cm piece galangal, grated

1 tbls ginger, grated

1 tbls turmeric ground or fresh and grated, sliced

1 tbls macadamias, raw

1 tomato, diced

1 x 150g fillet of flathead, mahi mahi or mackarel

2 tbls coconut oil

8 bay leaves

Banana leaves

 

Mango Salsa

1 tsp fish sauce

1 tbls lime juice

1 tsp coconut vinegar

1 tsp coconut palm sugar

1 long red chili, finely sliced

½ cup each of coriander leaves, roughly chopped

2 mangoes


Method

Cut your fish into small pieces about 5cm x 2cm. Set aside.

In a mortar and pestle (or processor), pound together all the ingredients apart from the tomato and fish. Get it to a smooth paste, then add the fish, tomato pieces and oil. Stir to combine. Cut your banana leaf into 15cm sq pieces. Place a bay leaf on the bottom of each piece of banana leaf then a couple of pieces of fish. Wrap them by folding down the top and tucking in the sides. Secure with a toothpick. Place on the barbie, grill or steam. They should take about 5 minutes

 

Mango Salsa

Keeping the skin on, slice the cheeks and sides off the mango. Place flesh side down on the barbie (or in a cast iron pan) sprayed with rice bran oil until golden.

Allow to cool slightly, then carefully remove the flesh from the skin. Cut into a big dice, place in a bowl then add the other ingredients. Taste and adjust seasoning as you like.


Serves 4