Second Spin, Country 173: Timor-Leste [International Food]

whole fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, and vegetable oil is often less expensive.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sriracha

Fresh chilies offer a healthier kick, while sriracha is widely available.

Prepare the marinade by adding chili powder and water to make a thick paste.

Roast the shrimp paste by cutting it into thin slices and roasting at 450°F for about 2 minutes until edges brown.

Blend the marinade ingredients: shallots, onions, lemongrass, garlic, ginger, galangal, turmeric, oil, lime juice, roasted shrimp paste, chili paste, salt, and sugar until smooth, adding water if too dry.

Cut the fish into 1.5-inch wide pieces, wash with salt and water, and dry with paper towels.

Sprinkle salt on each piece of fish and rub the blended marinade over them.

Refrigerate the fish for at least 2 hours to marinate.

Preheat a flat pan or grill, lightly oil the surface, and place banana leaves on it.

Place the fish on the banana leaves, drizzle half a tablespoon of oil over each piece, and fry for 10-15 minutes, turning to cook evenly.

Serve the fish on a fresh piece of banana leaf with thinly sliced shallots and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens