Saturday, January 1, 2011

Grilled Mackerel In Banana Leaf And Yogurt Sauce

Hello my darling followers.
Hope its been a bright start for the day. Even if it is yet not, make it happen. Brighten your day in any possible way you can think. Okay? Okay. I return today to this precious "cook with nava-k" segment with another fish recipe. Sigh! Oh-no, not curries for sure (Steamed Egg Fish Roll), we are going to do the grill-me-grill-you akin the office politics we sometimes cannot put-up with anymore. Never-mind, lets see if the bosses can bitch more or we learned from them on bitchiness. Hell aside to the never-ending apple polishing or durian polishing, come on, I'm going to teach you how to make this Grilled Mackerel In Banana Leaf, teamed with Yogurt Sauce. Rather easy, can you please trust nava-k instead of plotting her downfall? Maybe do it later, here's to the lathered with chilli powder and turmeric powder, and banana leaf (Otak-Otak & Ikan Pari/Stingray Sambal) grilled fish, teamed alongside yogurt-shallot-coriander dip.

2 pieces mackerel/tenggiri (abt 400g)
2 pieces banana leaves ( big enough or wrapping)
1/tsp turmeric/kunyit powder
1 tbsp plain chilli powder
Salt to taste
1 tbsp oil

Dipping sauce:
100g (about 2 tbsp) yogurt
2 shallots (chopped)
1 stalk coriander leaf (shredded)
A pinch of salt
(Mix all together)
Done with this sauce

Marinate fish at least for 2 hours with all the ingredients except the oil.
Leave it in the fridge and bring out only before grilling.
Wrap individually as two separate parcels with banana leaves.
Place on heated grill and drizzle oil over.
Let it cook/grill over low heat.
In between, press with spatula over the wrapped fish.
Cook on both sides till leaves are brown and crispy.
Test, gently poke fish with a fork.
If fork comes out clean, it's done.
Remove from grill and serve with the yogurt sauce.
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