Put onion, garlic, ginger, tamarind
liquid, soy sauce, oil, sambal ulek, salt and turmeric into blender
container, cover and blend until smooth.
Rub blended mixture well into the fish
on both sides and put remaining mixture inside body cavity.
Put fish on 2 or 3 large pieces of
banana leaves in a baking dish, sprinkle with chopped coriander leaves
and fold banana leaves over to enclose the fish.
Secure with bamboo skewers.
Bake in a moderate oven for 35-40
minutes or until fish is cooked.
Oven temperature should be 170oC-190oC.
When ready to serve, the flesh will
look milky white and flake easily when tested with a fork.
Replace banana leaves after testing,
lift fish on to a serving plate and open banana leaves at the table.