Baked Kerisi Bali (Sharptooth Snapper, Scientific name Pristipomoides Typus) with Lemon and Kaffir Lime Leaves Recipe

Actually I wanted to avoid frying the Kerisi Bali fish because it is messy and not really that healthy. So I thought maybe I just bake them in the oven and this can save me some time to do other things. I got this Kerisi Bali fish from a Sungai Besar, wholesaler. I am not into fish but my kids and wife love fried kerisi fish. I lined the bottom of the baking tray with kaffir lime leaves for extra flavour and also to ensure that the fish would not stick to the aluminum foil. You can substitute the kaffir lime (limau purut) leaves with banana leaves. Here is the recipe

Ingredients
Kerisi Bali, 4 table size
Lemon, 1, cut into slices
Curry powder, 2 table spoons
Chili paste, 1 table spoon
Salt to taste
Butter, table spoon
Onion, 1 pc, cut into rings
Vegetable oil, 1 table spoon
Kaffir lime leaves, 20 pcs

Rub fish with curry powder, chilli paste, salt, oil and butter. Arrange kaffir lime leaves on the baking tray. Put the marinated fish on top of the kaffir lime. Decorate the top part of the fish with more kaffir lime leaves, lemon slices and onions. Bake in preheated oven at 200 Deg C for 15 to 20 minutes. Serve while still hot with chilli padi in soya sauce and a little lime juice.