butterfish fillet coated in a lemongrass coriander and chilli butter, wrapped in banana leaf chargrilled and served with a shallot and cucumber salad and sambal sauce
combine the butter, lemon grass, chilli, sugar and salt.
coat the top of the butterfish with the mixture, wrap in banana leaf.
gently chargrill on both sides for aprox. 2 mins each side
finish in the oven (180 - 200ºc)
garnish with the peeled & shaved cucumber, shiso leaf and sambal sauce