This recipe demonstrates the flexibility of the Sambal Paste With Lemongrass that I posted earlier. Once you’ve got the sambal reachable- you could create many delicious spicy meals like this Pan Grilled Rockfish Fillet In Banana Leaf. I use rockfish fillet, however you could opt for skate wing, stingray, or any slight taste fish.
4 pieces of Rockfish Fillets (about 500 grams), divided
6 Okra, sliced, divided
4 to 5 Four Angle beans, sliced, divided
1/2 Small Red Onion, sliced, divided
8 Tbsp of Sambal Paste With Lemongrass, divided
4 Pieces of Banana Leaves, divided
3 Tbsp of Soaked Dried Shrimps (optional)
Sea Salt, to taste
Peanut Oil, for greasing the banana leaf
Place two banana leaves on a hot cast iron pan and grease with peanut oil. Place two tablespoons of sambal paste in the center of the banana leaf, and spread it around. Place two pieces of fish fillet over the sambal paste and let it cook briefly, about a minute. Then cover the pan with a lid. Once the fish is cook on one side, about 4 to 5 minutes. Remove the lid, use a spatula to turn the fish over. Scatter the prepared vegetables all over the fish and top it with extra sambal (about 2 Tbsp)
Cover the pan again for another 4 to 5 minutes, stir the vegetables around and season with salt and Calamansi juice. Serve warm with steamed rice.Open Next Page To See More!