Ingredients :
2 Pounds Fish,Cubed Any Kind
1 Lime Lime Juice
Salt And Pepper, To Taste
2 Cloves Garlic
4 Medium Shallot
1 tsp Ginger
1/2 tsp Galangal
2 Medium Jalapeno
1 tsp Tumeric
2 tbsp Peanut Oil
3 tbsp Water
20 Leaves Mint, Shredded

Method :
Marinate fish in lime juice and salt and pepper for 1 hour. Place in blender, garlic, shallots, ginger, galangal, jalepenoes, tumeric, oil and water. Process into paste, transfer to frying pan and saute for 5 minutes, add fish and saute for 10 minutes. Serve over rice and sprinkle with mint.

Ingredients :
1.1kg pomfret, parrot fish or sea bass, scaled and cleaned
150g raw cashew nuts
2 shallots, or 1 small onion, finely chopped
1 piece fresh ginger, 12mm long peeled and finely chopped
1 clove garlic, crushed
1 small red chili, seeded and finely chopped
2 tbsp vegetable oil
1 tbsp shrimp paste
2 tsp sugar
1/2 tsp salt
2 tbsp tamarind sauce
2 tbsp tomato sauce – ketchup
juice of 2 limes
4 young banana leaves, or aluminum foil

Method :
Slash the fish 3-4 times on each side with a sharp knife to help it cook through to the bone. Set aside. Grind the cashew nuts, shallots, or onion, ginger, garlic and chili to a fine paste using a pestle and mortar or food processor. Add the vegetable oil, shrimp paste, sugar and salt and blend, then add the tamarind sauce, tomato sauce (ketchup) and lime juice. Cover both sides of the fish with the marinade and leave for up to 8 hour to marinate. To soften the banana leaves, remove the thick central stem and immerse the leaves in boiling water for 1 minute. Brush the leaves with vegetable oil. Wrap the fish in a banana leaf fastened with a bamboo skewer, or wrap in foil. Preheat the oven to 350F, Gas 4 and bake for 30-35 minutes. To capture the sweet spicy flavors of this Indonesian favorite, marinated fish are wrapped in green banana leaves or foil and baked. The packets of fish are brought to the table, releasing a sweet spicy aroma. Banana leaves are readily available from Indian or South east Asian food stores. However, if there are difficult to obtain, simply wrap each fish in aluminum foil. For an authentic taste of the Far East, the fish may be barbecued. Light the barbecue and allow the embers to settle to a steady glow. Grill (broil) each fish packet for 30-35 minutes.

Ingredients :
500g ikan kembung (horse mackerel) or ikan selar (scad)
1 tbsp salt
4 tbsp oil
3/4 cup thick santan (coconut milk) from 1/2 coconut
some banana leaves, softened

Spices, ground :
10 red chilies
10 shallots
5 pipe garlic
1 cm lengkuas (galangal)
1 cm kunyit (saffron)
10 buah keras (candlenuts)
1.5 cm cube toasted belacan (shrimp paste)
1 daun limau purut (kaffir lime leaves)

Method :
Clean and season the fish with salt and leave for 10 minutes. Steam fish till cooked (about 10 minutes). Leave to cool before removing the bones. Heat oil, add ground spices and saut till fragrant. Add thick santan, salt to taste and bring to boil. Dish up. Mix the fish meat with spices carefully, taking care not to break up the meat too much. Wrap with banana leaves and steam for about 15 minutes. Serve hot or cold with rice.

Ingredients :
4 plate size snapper (about 375g), cleaned and scaled salt, to taste
2 tbsp white vinegar
6 tbsp vegetable oil
2 medium onions, chopped
1 tbsp sambal ulek
1cm piece of blachan, dry roasted
2 medium tomatoes, chopped freshly ground black pepper, to taste
2 tbsp coriander (cilantro) leaves, chopped

Method :
Make 4 evenly spaced gashes on either side of the snapper. Rub the whole fish with the salt and vinegar. Set aside for 10-12 minutes. Heat 4 tablespoons of the oil in a pan. Shallow fry the fish on both sides for 5-7 minutes, until cooked. Alternatively, you can grill the fish. Heat the remaining 2 tablespoons of oil in a medium pan and add to the onion. Cook until soft. Add the sambal ulek and blachan. Stir fry for 1 minute. Add the tomatoes and black pepper. Cook over a medium heat until the sauce is thick and pulpy. Stir in half the coriander. Spoon the sauce over the fish and serve hot, sprinkled with the remaining coriander.This dish works well with any whole fish, such as snapper, trout or mackerel, or even fish fillets. However, the fish should be absolutely fresh.

Ingredients :
1 pomfret (650-900g)
1 tsp salt oil for deep frying
1 big onion (sliced)
1 tsp Sambal Oelek
1/2 tsp sliced lemon grass
3 tbsp tamarind juice pinch of ground ginger
1 tsp brown sugar
1 tbsp sweet soy sauce

Sambal Oelek Ingredients (the remainder can be stored in a covered container placed in the refrigerator):
6 red chilies, 1/2 tsp dried shrimp paste, 1/4 tsp salt (blended)
1/2 tbsp thick tamarind juice (added last)

Method :
Rub salt all over the fish. Leave for 10 minutes. Heat oil and deep-fry till cooked. Place fish in deep serving dish. Remove all but 3 tbsp oil and saute sliced onions till lightly brown. Add Sambal Oelek, lemon grass, tamarind juice, ginger, brown sugar and soy sauce. Stir-fry thoroughly till the oil floats. Pour sauce over fried fish. Serve with rice.