20 shallots
3 stalks of lemongrass
1 bowl dried chilies
1 ½ pcs belacan
Method:
(1) Soak dried chilies in hot boiling water, remove seeds and cut into short length. Blend the above into paste. Use abt one yogurt (s size) amount of paste. U can make more n freeze it.
(2) Sautee till oil separate. Add assam juice (sourness to your taste) and some water. Then add sugar (quite some to balance the sourness) n a pinch of salt.
(3) Prepare foil, put banana leaves, pour Assam mixture on the banana leaves, put okra n petai, lay the fish (I AF to half cooked) on top, pour a bit of assam mixture on top too. Then roll the foil down to seal the top, then seal the side. Grill in pre-heated oven for 15mins @ 160-180.
(4) Open up the foil (becareful of the foil…hot!), put raw sliced shallots, lime and garnish with parsley.