Malaysia is a multi-ethnic country. In Sarawak has more than 40 sub-ethnic groups with its own distinct language, culture and lifestyle. Melanau group (one of the Sarawak sub-ethnic group) has their unique traditional foods e.g. umai (raw fish salad). Traditionally, Melanau consume more fish compared with other sub-ethnic. This is because Malanau ancestors lived near the river and sea.
Our cook from Columbia Asia Hospital – Bintulu, Almelli would like to share one of her Melanau dish – Baked Tilapia in Banana Leaves. Traditionally, the dish shall be prepared by cooking fish in a bamboo and stuffed with water (Sarawak people called Pansoh). Almelli had simplified the cooking method to lets the beginner easier to handle this special dish.
Recipe
Baked Tilapia in Banana LeavesÂ
Serves 2 |
IngredientsÂ
- Tilapia fish fillet 500gm (or ikan keli, ikan patin and ikan sultan)
- Banana leaves, cleaned 3-4 pieces
Marinate / Sauce:Â Â
- Shallot, raw 15gm
- Garlic, raw 15gm
- ÂGinger, 20gm
- ÂCoriander, ground 2 tablespoons
- ÂLocal basil leaves, fresh 50gm
- ÂFish sauce 3 tablespoons
- ÂCoconut milk, fresh 100ml
- ÂKaffir lime leaves 2-4 pieces
- ÂHot pepper (chili padi) 10gm
- ÂLime juice, fresh 1 tablespoon
Method |
- ÂBlend all ingredients for marinate/sauce
- Soak and marinate the fish fillet about 1 hour in deep bowl
- Wrap the fish with banana leaves
- Bake the fish on baking tray for 15 minutes
- Heat the remaining sauce in thick pot without oil. Serve together with the baked fish and rice
Healthy Eating Tips: |
- Replace fish sauce with sugar to balance sour and spicy flavor
- Replace coconut milk with low fat milk
Nutrient Content (per serving):Â
Calorie (kcal) –Â 663
Protein (g) –Â 50
Fat (g) –Â 10
Carbohydrates (g) –Â 19
Sodium (mg) –Â 4494
Recipe prepared by:
Almelli Binti Anthony Abet
ChefÂ
Mohd SharilÂ
Kitchen Coordinator & Café Team
Columbia Asia Hospital – Bintulu
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