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

Ingredients

Butterfish
lemongrass
chilli
shallot
shiso leaf
banana leaf
cucumber
sambal sauce
sugar
salt
butter

Method

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