Ikan pepes

I've always been a big fan of fish, but unfortunately fish (or seafood in general) is just not such a popular produce here in Germany. I bought this tiny little thing at the fresh market that we have near our home every Friday, and this set me back a pretty penny (16euros). And to be honest with you, it's almost not worth it to pay for that much for a fish that could only feed a portion of two. But I was desperate for a taste of Indonesian fish so I just gave in. I received this recipe from a friend of mine.

Ikan Pepes
6 shallots or 1 big red onion
4 small cloves garlic
2 tspn tumeric powder
3 candlenuts
2 teaspoon ginger grated
2 teaspoons white pepercorn
2 teaspoons salt
10 small thai chillies or 1 tablespoon chilli paste (depends on how spicy you want it)
1 lemon
1 fish for 2 portions
Half a tomato

Prep the fish. In Germany, when you buy a fish at the markets, the scales are still attached, and sometimes the insides also so you kind of have to do that yourself.
Wash the fish and blot excess water with a kitchen tissue.
Grind all the ingredients together in a blender or using a mortar and pestle
Make three slits across the body of the fish on both sides
Place fish on a foil or banana leaves
 Rub the paste over the fish as well as inside the fish
Put 2 - 3 slices of tomates in the belly of the fish (you can use a whole tomato if you like)
Cut a lemon in slices and place them on either side of the fish and the remainin slices go into the belly of the fish also (basically I do this because they don't sell any fresh lemon leaves here in Germany so I've substituted with a whole lemon.
Wrap the whole fish up in a foil or banana leaves
Place in the oven for 25 mins at 170'C and open the foil up (if using) in the last 10 minutes of baking so it will not be so watery.
Disregard this step (*opening the banana leaves in the last 10 mins) if you have wrapped it in banana leaves as the leaves naturally reduces the juice coming out of the fish.