STEAMED SEA BASS BERSAMBAL

Ingredients:1 whole sea bass1/4 inch ginger - sliced ​​matchesBay leaf 3 - (I sliced ​​kaffir lime leaves that finely sliced)1 turmeric leaves - finely sliced3 stalks lemongrass - bruised1 to eat chilli pasteSalt and sugarBanana leaf and aluminum foilCooking oil
Blended:
3 red chillies
2 green chillies
4 cloves garlic
2 large onions
1 inch ginger
1 to mkn dried shrimp
How to cook:
Heat a frying pan, fry the ground items, 2 stalks lemongrass, bay leaves (kaffir lime leaves torn-tear) and chilli paste and rose scent.
Add salt and sugar to taste. Mix well and cook chili. Turn off heat and set aside.
Banana leaves unfold in the aluminum foil.
Place the fish in the middle. Sprinkle bay leaves (kaffir lime), lemon grass, sliced ​​ginger and turmeric leaf.
Rub all over the fish sauce.
Banana leaf wrap and aluminum foil wrap neatly.
Cook in the oven at 180'C for 30 minutes or until cooked. (Can also want to use magic pan or crock pot with a lid)
Ready to be served.