The spicy fish dish is excellent for barbeques.

INGREDIENTS :
600 g (1¼ 1lb) boned mackerel fillets, skin removed and cut in 2.5 cm (1in) cubes
½ cup basic marinade
1 heaped tbsp tamarind pulp, soaked in
¼ cup warm water and juice extracted
1 tsp black peppercorns, crushed
1 ½ tsp salt
3 lemon leaves, cut in hair like shreds
3 tbsp oil
2 salam leaves
2 square of banana leaf 30x30cm
(10x10 in)

PREPARATIONS :
In deep bowl combine mackerel cubes, spice paste, tamarind juice, crushed black pepper, salt, lime leaf and oil, and mix very well in order to coat fish evenly. Cover and marinate in cool place for 2 hours. Place one salam leaf in center of each piece of banana leaf. Top with half of seafood mix and fold the same way as for Tum Bebek. Place parcels directly onto moderately hot charcoal and roast very slowly for one hour. Alternatively, bake on rack in a moderate oven or under a grill for about 30 minutes. Serve with Sambal Matah, Sambel Tomat, wedges of lime and steamed rice.