Saturday, January 1, 2011

Grilled Fish In Banana Leaf


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 Nava K space of mine with another fish recipe. Sigh! Oh-no, not curries for sure (Steamed Egg Fish Roll), instead we are gonna do the grill-me-grill-you, akin the office politics we sometimes can't, no matter hard we try, we can't possibly put up with. Then again, for the sake of money and for the sake of keeping our career, I guess, we don't have much choice. Never-mind, lets see if bosses can bitch more or we learn from them on bitchiness. Hell aside to the never-ending apple polishing or durian polishing, for the time being, lets just ditch it aside for this Grilled Fish In Banana Leaf. Mackerel is my fish choice, of course, you have the liberty to another type, preferably one which will remain firm and intact after grilling, I also paired it alongside a yogurt dip, which by far is optional. But do not discount it. Really simple to put together and when eaten with this crispy on the outside and soft, tender melt inside fish, lathered with chilli powder, turmeric powder and salt, subsequently banana leaf wrapped (Otak-Otak & Ikan Pari/Stingray Sambal) and grilled, its akin a mini heaven calling. Don't be shy. Tuck in please.

Ingredients:
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

Method:
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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