• Grilled Belacan (Shrimp Paste) Lemon Grass Fish

    1 vote
    Grilled Belacan (Shrimp Paste) Lemon Grass Fish
    Prep: 45 min Cook: 35 min Servings: 2
    by Navaneetham Krishnan
    370 recipes
    Absolutely delicious, different texture that starts off crispy on top, then finishes off with soft and fresh meat.


    • 2 (abt 300g) Cencaru/Torpedo Scad Fish -de-gut, keep the hard skin on top and and make incisions on both edges.
    • 1 tsp turmeric/kunyit powder
    • Banana leaves - 2 or 3 large pieces.
    • Lemon/lime wedge
    • For Stuffing/Sambal
    • 1 tbsp dried chilli paste
    • 3 shallots - sliced thinly
    • 1 lemon grass - shredded
    • 1/2 tsp belacan/shrimp powder
    • 1 sprig coriander leaf - shredded
    • 2 tbsp oil
    • Salt for taste (use sparingly)


    1. Rub turmeric and salt all over the fish and keep aside.
    2. Into heated oil, saute shallots and lemon grass.
    3. Add belacan powder, coriander leaf.
    4. Season with salt.
    5. Cook for a thick spicy paste.
    6. Remove and let it cool down.
    7. Stuff fish with it; in between the incisions.
    8. Lay banana leaves on a baking tray and put fish on top.
    9. Gently wrap (not so tightly)
    10. Grill at 175C for about 50 mins.
    11. (Note; turn to cook on both sides)
    12. Serve with lemon/lime wedges.

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    • Navaneetham Krishnan
      Navaneetham Krishnan
      Thanks Shalina.
      • ShaleeDP
        This looks good. My daughter likes fish.

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