OVERVIEW:

This spicy fish dish is excellent for barbeques and brings out traditional Balinese flavors when roasted in banana leaves.

INGREDIENTS:

600 gr (1¼ lb) boned mackerel fillets, skin removed and cut into 2.5 cm (1 in) cubes
½ cup basic marinade
1 heaped tbsp tamarind pulp, soaked in ¼ cup warm water, juice extracted
1 tsp crushed black peppercorns
1½ tsp salt
3 lemon leaves, cut into fine shreds
3 tbsp oil
2 salam leaves
2 banana leaf squares, 30×30 cm (10×10 in)

PREPARATION:

1. In a deep bowl, combine mackerel cubes, spice paste, tamarind juice, crushed black pepper, salt, shredded lemon leaves, and oil. Mix well to coat the fish evenly.
2. Cover and marinate in a cool place for 2 hours.
3. Place one salam leaf in the center of each banana leaf square. Top with half of the seafood mixture and fold the banana leaves to form small parcels, securing as needed.
4. Place parcels directly on a moderately hot charcoal grill and roast slowly for one hour. Alternatively, bake on a rack in a moderate oven or under a grill for about 30 minutes.
5. Serve with Sambal Matah, Sambal Tomat, lime wedges, and steamed rice.