First season the ikan sultan (like the scales on) with pepper and salt.
Add slices of kechalak or bunga kantan in the stomach cavity.
Leave the fish to marinate for about 2 hours in the fridge.
Prepare the banana leaves (burn a little over fire until they wilt and become a little brown). Use toothpick to fasten the leaves together.
Wrap a coat or two of aluminium foil and then place the wrapped fish on a griddle and slowly cook for over one hour using a very small fire. Charcoal fire would be best as it adds a special fragrance....
This is not a dish for your grandmother!( too bony)
4 comments:
This is a nice recipe which some of my relatives can do for some of our gatherings. We often add some tamarind paste.
Thanks for the nice pictures.
Thanks for visiting. This is a very suitable dish indeed for pot luck/bless. It can also be reheated just before the meal.
Although the Sultan is very very bony those who know how to eat fish well can manouvre well with their tongue and spit out the bones very skilfully!! Sultan is a sweet fish.
Ikan Sultan is sweet and fair in price. It depends on the skill of the gourmet to eat and the skills of the chef to produce an excellent dish!
Congrats!
Hi Anonymous,
Took me a long time to thank you!! Thanks for popping by!!
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