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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Barbecued snapper in banana leaves with sambal belacan


You'll need

180 gm long red chillies, seeds discarded, coarsely chopped 120 gm golden shallots (about 8), coarsely chopped 80 gm galangal, coarsely chopped 2 lemongrass stalks, white part only, thinly sliced 1½ tbsp roasted belacan (see note) 80 ml (⅓ cup) vegetable oil, plus extra for brushing 1 tbsp caster sugar 1 tbsp fish sauce Juice of 2 limes For barbecuing: banana leaves 1 red snapper (about 1.2kg) To serve: pineapple, young coconut and mint salad   Sambal belacan 3 long red chillies, seeds discarded, coarsely chopped 2 small red chillies (or to taste), coarsely chopped 1 tsp roasted belacan (see note) 2 tbsp tamarind paste mixed with 100ml warm water 2 golden shallots, thinly sliced ¼ tsp caster sugar

Method

  • 01
  • For sambal belacan, pound chillies and belacan to a coarse paste in a mortar and pestle (2-3 minutes), transfer to a bowl, stir in tamarind liquid, shallot and sugar and set aside.
  • 02
  • Process chilli, shallot, galangal, lemongrass, belacan and oil in a food processor to a fine paste, transfer to a wok or frying pan, stir occasionally until oil separates (3-4 minutes). Add sugar, fish sauce and lime juice, stir to combine, remove from heat, cool completely.
  • 03
  • Lay out banana leaves on a work surface overlapping to form a piece large enough to wrap and enclose fish, then brush with oil.
  • 04
  • Preheat a barbecue or char-grill pan to medium-high heat. Slash snapper diagonally in several places on each side and spread half the chilli mixture over, then place fish paste-side down in centre of banana leaves. Spread with remaining chilli paste, then wrap banana leaves over to enclose. Wrap in foil, place on barbecue and cook, turning once, until just cooked through (7-8 minutes each side). Open parcel and serve fish with sambal belacan and pineapple, young coconut and mint salad.
Note Belacan is a shrimp paste available from Asian grocers. To roast, preheat oven to 180C, wrap belacan in foil and roast (10-15 minutes). Alternatively, because the belacan becomes very pungent during roasting, you can roast it outside on an enclosed barbecue.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Semi-sweet riesling.

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