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Ikan Panggang/Ikan Bakar (Grilled Fish With Banana Leaves)

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Ingredients

1 lb fish fillet or whole fish (for example: red snapper)

6 oz. fresh red chilies, deseeded and cut into small pieces

1 tablespoon toasted belacan (Malaysian shrimp paste)

4 oz shallots

1/4 teaspoon salt, or to taste

2 teaspoons fish sauce

2 1/2 teaspoons sugar, or to taste

1/2 lime or 1 calamansi lime (limau kasturi), extract the juice

2 lemongrass, cut into thin slices

1/4 teaspoon turmeric powder

4 tablespoons oil

3 fresh red chilies, deseeded

2 bird’s eye chilies, deseeded

1 teaspoon of toasted belacan

2 shallots, thinly sliced

Sugar to taste

Salt to taste

8 tablespoons of water + tamarind pulp (size of a small ping pong ball)

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