Grilled Fish in Banana Leaves Recipe (Ikan Panggang)

Ingredients : Serves 4
4 2 cloves 3 teaspoons 2 1/2 cup 3 tablespoons 1/4 teaspoon 1/2 teaspoon 2	Small whole fish or 4 fish steaks Garlic, crushed Palm sugar or substitute Fresh red chilies, seeded and chopped Dark soy sauce Lemon juice Kencur powder Sereh powder Lemons, sliced thinly Banana leaves and foil for wrapping
Method : Buy fish cleaned and scaled with head left on. Rub body cavity with damp kitchen paper dipped in coarse salt until free of blood. Wash fish, make diagonal cuts on each side. If using fish steaks, wash and dry well. Crush garlic with some of the measured sugar. Combine garlic, sugar, chilies, soy sauce, lemon juice, kencur and sereh. Then pour over the fish in a shallow dish and marinate for 30 minutes. Drain from marinade and place each fish or each fish steak on a square of washed banana leaf backed with a large square of heavy-duty aluminum foil. Pour one spoonful of marinade inside fish and over top. Put a few lemon slices on fish, overlapping them slightly. Make a neat parcel, keeping the seam on top so you will know which side to open. Grill fish over glowing coals or under a preheated griller for 10 minutes on each side. Simmer marinade for 2-3 minutes, adding more soy sauce and water if necessary. Serve fish in its parcel and use marinade separately as a sauce. Serve with rice, vegetables and sambals.