Fish Poleko Nepali Spicy Fish Grilled In Banana Leaf Recipes

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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

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

CARROTS SAUTéED IN BAY LEAF



Carrots Sautéed in Bay Leaf image

These carrots are easy to make, make variations of, and you control the calories and not to mention they are healthy!

Provided by Tylers Cook

Categories     High Fiber

Time 18m

Yield 1-2 serving(s)

Number Of Ingredients 6

1 cup diagonally sliced carrot
1 tablespoon extra virgin olive oil
6 dried bay leaves or 3 -4 fresh bay leaves
2 tablespoons water
salt (light hand)
cracked black pepper

Steps:

  • Add oil to large non stick skillet. Swirl to coat.
  • Add Bay Leaves to infuse the oil.
  • Add carrots and water.
  • Partially cover the pan and cook for 10 minutes until carrots are almost tender
  • Add salt and pepper to taste, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned.
  • Stir frequently.
  • These directions are so easy, they can be adjusted for time, amount of bay leaves, etc.
  • I have also used with sage and rosemary. All variations are delicious!
  • If you like a softer carrot, cook longer, shorter time for more crunch.

Nutrition Facts : Calories 2049.8, Fat 64, SaturatedFat 15.6, Sodium 227.5, Carbohydrate 462.1, Fiber 161.4, Sugar 6.1, Protein 46.9

SPICY GRILLED FISH



Spicy Grilled Fish image

Spicy Grilled Fish - grilled fish wrapped with banana leaves with spice marinade and seasoning. The fish is so tender, moist, with intense aroma and flavors.

Provided by Rasa Malaysia

Categories     Malaysian Recipes

Time 20m

Number Of Ingredients 19

1 lb. (0.4 kg) fish fillet or whole fish (for example: red snapper)
6 oz. (170 g) fresh red chilies, seeded and cut into small pieces
4 oz. (115 g) shallots
1 tablespoon toasted belacan (Malaysian shrimp paste)
2 lemongrass cut into thin slices
4 tablespoons oil
1/4 teaspoon salt, or to taste
2 teaspoons fish sauce to taste
2 1/2 teaspoons sugar, or to taste
1/4 teaspoon turmeric powder
1/2 lime or 1 calamansi lime, extract the juice
tamarind pulp (ping pong ball size)
8 tablespoons water
3 fresh red chilies, seeded
2 bird's eye chilies, seeded
1 teaspoon toasted belacan
sugar to taste
salt to taste
2 shallots, thinly sliced

Steps:

  • Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor. Make sure the sambal paste is well blended and smooth.
  • Heat up a wok and add the oil. "Tumis" (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, fish sauce and sugar and do a quick stirs, dish out and set aside.
  • Soak the tamarind pulp with the water for 15 minutes and extract the juice. In a mortar and pestle or food processor, pound/blend the red chilies, bird's eye chilies and toasted belacan. Add tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and set aside.
  • Lay a few sheets of banana leaves and grease the surface of the banana leaves with some oil. Lay the fish fillet on top of the banana leaves and rub the turmeric powder on both sides of the fish. Add about 2 - 3 tablespoons of sambal on top of the fish. Spread the sambal evenly. Drizzle the lime juice on the fish.
  • Place the fish on top of the grill (upper rack with indirect heat) and cover the grill. Wait for 8 minutes or so (depending on the heat) and flip the fish over to the other side.
  • Add 2 - 3 more tablespoons of sambal on the other side of the fish. Cook for another 8 minutes or until the fish is cooked.
  • Transfer the fish and the banana leaves to the lower rack and grill for a couple of minutes with direct heat, or when you smell the sweet aroma of burnt banana leaves.
  • Transfer out and serve immediately with sambal belacan and sliced shallots condiment.

Nutrition Facts : Calories 388 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 152 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 39 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 3 people, Sodium 798 milligrams sodium, Sugar 13 grams sugar

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