700g whole trevally, scored 1cm
40g kenari nuts
2 cloves garlic
3cm ginger OR galangal
1 tsp turmeric powder
4 red birds eye chillies, bruised
4 sprigs lemon basil
2 spring onions, cut 4cm & bruised
1/2 small tomato, sliced
1 banana leaf (pass over flame to soften)
Make a paste of nuts, shallot, garlic,
ginger and turmeric.
Mix with chillies, basil, spring onion and tomato.
Coat fish with paste, wrap in banana leaf
and barbecue over high heat 10 minutes each side.
Recipe from Restoran Floridas, Ngade – Ternate