Grilled Fish


  • 600g fish
  • 200ml Kara UHT Coconut Cream
  • 10g tamarind peel
  • 1 large banana leaf


  • 6 dried chillies
  • 6 shallots
  • 2cm fresh turmeric
  • 1 clove garlic
  • 1 tsp belacan
  • 125ml water
  • 6pcs fenugreek
  • Salt to taste

Some cooking oil


  1. Finely grind spices into a sauce. Heat up wok, add oil and fry sauce.
  2. Add Kara UHT Coconut Cream and tamarind peel. Saute for 20 minutes or until oil separates and sauce is fragrant.
  3. Place marinated fish on banana leaf, pour sauce over fish and grill until fish is cooked.

Serving portions: 2 persons

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