Serve 4 adults
2 white fish fillets
4 cherry tomatoes, sliced thickly
4 stalks chinese coriander
4 slices assam kulek 亚叁皮
20ml hot water
1 big onion
4 cloves garlic
3 stalks lemon grass
1 small lime
1/4 tsp tumeric powder
salt and sugar to taste
4 baking sheets
4 aluminum foil
1. Soak assam kulek with 20 ml of hot water. Set aside.
2. Wash and remove 1 to 2 outer layers of the lemon grass. Keep the bottom 3 cm to be grinded in (3).
3. Grind onion, garlic, chillies, lemon grass and juice of 1 small lime in a food processor or blender. Set aside.
4. Heat a non stick pot to medium high heat and pour in about 1 tbsp olive oil. Add in the grinded ingredients from (3). Stir fry till frangrant.
Add about 1 tbsp of the cool marinating paste and the juice of 1 small lime to the fish fillets.
Scoop a portion of the marinating paste onto the baking paper.
Place a fish fillet over the marinating paste.
Arrange tomato slices and chinese coriander leaves on top of the fish fillet.
Wrap up the baking paper and aluminum foil accordingly.
Bake the fish at medium low heat for about 10 minutes or till you smell the nice aroma of the fish.