Fish Poleko Nepali Spicy Fish Grilled In Banana Leaf Food

FISH POLEKO (NEPALI SPICY FISH GRILLED IN BANANA LEAF)

Fish Poleko (Nepali Spicy Fish Grilled in Banana Leaf) image

Make and share this Fish Poleko (Nepali Spicy Fish Grilled in Banana Leaf) recipe from Food.com.

Provided by Tulsi Regmi

Categories Trout

Time 1h

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1 (3 lb) trout, cleaned (asala macha)
salt and pepper
1 banana leaf (approx. 1ft X 2ft)
lemon wedge (for garnish)
1 teaspoon cumin powder
2 tablespoons cooking oil
1 tablespoon yellow mustard seeds
5 fresh red chilies
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon szechwan pepper (timur)
2 tablespoons lemon juice
1 teaspoon garlic paste
1 teaspoon ginger paste
salt and pepper

Steps:

In a blender combine all marinating ingredients into a smooth paste.
Prepare a grill with glowing charcoal and wood chips.
Trim and score the fish to form deep packets on all sides.
Salt and pepper the fish first and smother with the marinating paste, inserting deep into the packets.
Oil the banana leaf; gently heat up the banana leaf on the grill for a brief time, for it makes the banana leaf softer and workable.
Immediately place the fish on the banana leaf and wrap in by ensuring a complete closure.
Secure it with bamboo picks or a twain.
Place the wrapped fish on grill and smoke-grill for 20-30 minutes, turning frequently.
Once cooked, unwrap the banana leaf and put the fish on the bed of rice pilaf to serve, topped with tomato achar.
Garnish with a fresh squeeze of lemon wedges.

Nutrition Facts : Calories 1215.4, Fat 61.2, SaturatedFat 9.8, Cholesterol 394.4, Sodium 366.9, Carbohydrate 15.4, Fiber 3.1, Sugar 6.9, Protein 145.2

GRILLED BANANA LEAF FISH W/ SAUTEED VEGGIES

Grilled Banana Leaf Fish W/ Sauteed Veggies image

Make and share this Grilled Banana Leaf Fish W/ Sauteed Veggies recipe from Food.com.

Provided by Matticus Sparaticus

Categories Peruvian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon chopped fresh thyme
salt
fresh ground black pepper
4 bass fillets or 4 other firm white fish
16 thin fresh lemon slices
8 sprigs fresh thyme
8 large banana leaves, soaked in water to make them easier to work with
12 toothpicks (soak them in water)
1 tablespoon olive oil
4 cups assorted fresh vegetables (Cabbage,Onion)

Steps:

Preheat the grill. In a small mixing bowl, add the oil, lemon juice and thyme. Season with salt and pepper. Mix well. Season the fish with salt and pepper. Brush both sides of the fish with the lemon mixture. Lay the lemon slices and thyme over the top of each fish. Cross two of the banana leaves, forming a cross. Place the fish in the center of the leaves. Wrap the fish in the leaves, securing the fish with toothpicks. Place the fish pouches on a low grill. Cook for 4 to 6 minutes on each side. In a saute pan, over medium heat, add the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute for 3 to 4 minutes. To serve, place the fish in the center of each plate. Remove the toothpicks, exposing the fish. Serve the vegetables around the fish.

Nutrition Facts : Calories 281.1, Fat 30.5, SaturatedFat 4.2, Sodium 1.4, Carbohydrate 4.1, Fiber 0.9, Sugar 1.1, Protein 0.4

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