Saturday, January 1, 2011

Grilled Mackerel In Banana Leaf And Yogurt Sauce

Recently I purchased a portable over the stove grill. Well, I don't have anything against deep frying but grilling will be a nice change especially for fish wrapped/rolled in banana leaves. A non-stick grilling pan is also an advantage to less oil for cooking or totally none at all.

Here's to the step by step pictures and instructions on the ingredients and the process. The grilled fish; absolutely tasty; nice aroma, lathered with chilli and turmeric powder and paired with yogurt-shallot-coriander dip.

2 pieces mackerel/tenggiri (abt 400g)
2 pieces banana leaves ( big enough to wrap the fishes)
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)

Marinate the fish at least for 5-6 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 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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