香蕉叶焗马鲛鱼GRILLED SPICY TENGGIRI FISH FILLET WITH BANANA LEAF

材料
A:马鲛鱼肉200克、白糖1茶匙、盐1茶匙、胡椒粉少许、亚叁膏1汤匙 (加¼杯水洗出汁)
B:羊角豆2条（切片）、茄子1条（切片泡盐水）香料
小葱头4粒（切片）、蒜头2瓣（切片）、香茅1枝（剁碎）
叁峇酱
鱼咖哩粉2汤匙、黄姜粉¼茶匙（加少许水混合成糊料）、盐适量

香蕉叶1片
做法
1 用以盐腌鱼肉备用。（图1）
2 起锅热油爆香香料，加入鱼肉焖煮片刻，加入亚叁汁，并以少许盐、白糖及胡椒粉调味。（图2-4）
3 把香蕉叶铺在烤盘上，放上鱼肉，淋上叁峇酱汁，放入预热至200℃烤炉里焗10-15分钟至鱼肉熟透。（图5）
4 加入茄子和羊角豆，再入烤炉焗一会至熟即可。（图6-8）

INGREDIENT
A: 200g tenggiri fish fillet, 1 tsp sugar, 1 tsp salt, dash of pepper, 1 tbsp tamarind paste (mixed with ¼ cup water and squeeze for juice)
B: 2 ladies fingers (cut into slices), 1 brinjal (sliced and soaked in salted water)
FINELY GROUND SPICE PASTE
4 shallots(sliced thinly), 2 cloves garlic (sliced), 1 stalk lemongrass(chopped)
SAMBAL SAUCE
2 tbsp fish curry powder, ¼ tsp turmeric powder (mixed together with a little water into a paste), salt to taste
1 piecebanana leaf
METHOD
1 Rub salt over fish fillet, set aside. (pic 1)
2 Heat oil, saute spice ingredients till fragrant. Add in tenggiri fish fillet, allow to simmer briefly then add in tamarind juice. Adjust with salt, sugar and pepperto taste. (pic 2-4)
3 Line baking tray with banana leaf, put fish fillet on and pour sambal on top. Bake fish into preheat to 200℃ oven for 10-15 minutes till cooked. (pic 5)
4 Add brinjals and ladies fingers around, continue bake till veggie are done. (pic 6-8)