If you can get some large banana leaves to wrap the fish in, do so. They give a subtle and appetizing fragrance and look exotic when the dish is served at the table.

Ingredients :

1.5 kg	Medium-size snapper or jewfish
1	Medium onion, chopped
2 cloves	Garlic
1 teaspoon	Finely chopped fresh ginger
2 tablespoons	tamarind liquid
1 tablespoon	Dark soy sauce
1 tablespoon	Oil
1 teaspoon	Sambal ulek, optional
1 teaspoon	Salt
1 teaspoon	Ground turmeric
3 tablespoons	Finely chopped fresh coriander leaves
	Banana leaves or foil for wrapping

Method :

• Wash fish and dry well with paper towel.
• Score the flesh diagonally on each side.
• Put onion, garlic, ginger, tamarind liquid, soy sauce, oil, sambal ulek, salt and turmeric into blender container, cover and blend until smooth.
• Rub blended mixture well into the fish on both sides and put remaining mixture inside body cavity.
• Put fish on 2 or 3 large pieces of banana leaves in a baking dish, sprinkle with chopped coriander leaves and fold banana leaves over to enclose the fish.
• Secure with bamboo skewers.
• Bake in a moderate oven for 35-40 minutes or until fish is cooked.
• Oven temperature should be 170^oC-190^oC.
• When ready to serve, the flesh will look milky white and flake easily when tested with a fork.
• Replace banana leaves after testing, lift fish on to a serving plate and open banana leaves at the table.
• Serve hot.

Source: indonesianrecipes.com

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