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GRILLED KELONG FISH WITH OTAH MARINADE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

26.63 g

Sodium (mg)

1128.55 mg

Vitamin A (IU)

3187.86 IU

Saturated Fat (g)

34.65 g

Vitamin D (mcg)

0.77 mcg

Energy (kcal)

578.57 kcal

Fat (g)

51.49 g

Trans Fat (g)

0.01 g

Vitamin B12 (mcg)

0.36 mcg

Vitamin B6 (mg)

0.5 mg

Salt (g)

2.82 g

Folate (mcg)

58.56 mcg

Calcium (mg)

110.65 mg

Zinc (mcg)

2.4 mcg

Monounsaturated Fat (g)

10.16 g

Cholesterol (mg)

143.84 mg

Iron (mg)

10.6 mg

Selenium (mcg)

15.41 mcg

Vitamin C (mg)

7.41 mg

Fibre (g)

5.79 g

Sugars (g)

8.04 g

Protein (g)

11.66 g

Copper (mg)

0.64 mg

Potassium (mg)

887.4 mg

Total

159.81 g

6771.29 mg

19127.18 IU

207.87 g

4.64 mcg

3471.42 kcal

308.94 g

0.07 g

2.15 mcg

3.01 mg

16.93 g

351.36 mcg

663.89 mg

14.37 mcg

60.98 g

863.04 mg

63.57 mg

92.46 mcg

44.47 mg

34.71 g

48.25 g

69.97 g

3.81 mg

5324.37 mg

  • Dish Ingridients
  • 1 kg fresh coconut milk
  • 4 tsp turmeric leaves, finely cut, chiffonade
  • 2 pcs kaffir lime leaves, finely cut, chiffonade
  • 2 large onion, finely chopped
  • 4 eggs
  • 1 tbsp fish sauce
  • 3 tbsp hoachi
  • 20 g fresh galangal
  • 24 g candlenuts
  • 15 g sugar
  • 8 g cornflour
  • 10 g salt
  • 20 g belachan
  • 60 g chilli powder
  • 20 g turmeric
  • 40 g old ginger
  • 1 cup fresh Thai basil leaves
  • 1 cup fresh laksa leaves
  • 2 tablespoon cashew
  • 1 tablespoon sugar
  • 1 1/2 tablespoon dark sesame oil
  • 1 tbsp haochi
  • 1 tablespoon vinegar
  • 1 teaspoon crushed red pepper
  • 3 tablespoon olive oil
  • 1 Blend the rempah until a fine paste
  • 2 mix rempah together with coconut milk and onions, and chiffonaded leaves (turmeric leaves, kaffir lime leaves)
  • 3 marinate fish fillets in the coconut milk rempah mixture for 12 hours in fridge
  • 4 Wrap each fillet in a banana leaf with 3 tablespoons of the mixture
  • 5 grill in preheated 160 degrees celcius oven for 20 minutes
  • 6 Blend all the above in the food processor until a fine paste consistency