Grilled Fish with Banana Leaf

Name: Grilled Fish with Banana Leaf
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 3 sheets A few banana leaf (rinsed with water thoroughly and pat dry with paper towels); 1 Tbsp toasted belacan (Malaysian shrimp paste); 1 teaspoon toasted belacan; 2 birds eye chilies (seeded) – optional; 2 teaspoons fish sauce; 2 lemongrass (cut into thin slices); 1 lime (extract juice); 4 Tbsps oil; 3 red chilies (seeded); 170 grams fresh red chilies (seeded and cut into small pieces); 454 grams red snapper (cleaned and scales removed); 0 teaspoons salt (or to taste); 2 servings Salt to taste; 2 shallots (thinly sliced); 113 grams shallots; 0 teaspoons sugar; 3 teaspoons sugar (or to taste); 8 Tbsps water + tamarind pulp (size of a small ping pong ball)

Grilled Fish with Banana Leaf might be just the main course you are searching for. One portion of this dish contains approximately 60g of protein, 32g of fat, and a total of 660 calories. This recipe serves 2. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your The Fourth Of July event. If you have a few banana leaf, water, lemongrass, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Grilled Fish Sambal:Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor. Make sure the sambal paste is well blended and smooth.

Ingredients you will need

Lemon Grass

Shallot

Belacan

Chili Pepper

Fish

Equipment you will use

Food Processor

Heat up a wok and tumis (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Add the seasonings: salt, sugar, and fish sauce and do a quick stir, dish out and set aside.Sambal Belacan and Sliced Shallots Condiment:Soak the tamarind pulp with water for 15 minutes and extract the juice. In a mortar and pestle or food processor, pound/blend the red chilies, birds eye chilies, and toasted belacan.

Ingredients you will need

Tamarind Pulp

Chili Pepper

Fish Sauce

Seasoning

Extract

Shallot

Belacan

Juice

Sugar

Water

Salt

Equipment you will use

Mortar And Pestle

Food Processor

Add tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and set aside.Grilled Fish with Banana Leaf:Grease a flat pan (I used a Japanese tamagoyaki pan) and then lay a few sheets of banana leaves in the pan.

Ingredients you will need

Tamarind Juice

Banana Leaves

Shallot

Sugar

Fish

Salt

Equipment you will use

Frying Pan

Add 1 tablespoon of cooking oil on top of the banana leaves and spread the oil evenly.

Ingredients you will need

Banana Leaves

Cooking Oil

Spread

Lay the fish on top of the banana leaves and add 3 tablespoons of sambal on top of the fish.

Ingredients you will need

Banana Leaves

Fish

Heat up the pan on your stove top over medium heat and cover it with a lid. (Use a towel to cover the corners of the pan in case the lid is too small to completely cover the pan. This will ensure the heat traps inside the pan during the grilling process.) Wait for 8 minutes or so and flip the fish over to the other side.

Ingredients you will need

Fish

Equipment you will use

Stove

Frying Pan

Add 3 more tablespoons of sambal on the other side. Cook for another 8 minutes or so. By then, you can smell the sweet aroma of burnt banana leaves and grilled fish. Dish out and serve immediately with sambal belacan and sliced shallots condiment.

Ingredients you will need

Banana Leaves

Condiment

Shallot

Belacan

Fish

Equipment

Ingredients

Servings:

3sheets

A few banana leaf (rinsed with water thoroughly and pat dry with paper towels)1Tbsp

toasted belacan (Malaysian shrimp paste)1teaspoon

toasted belacan 2

bird's eye chilies (seeded) – optional 2teaspoons

fish sauce 2

lemongrass (cut into thin slices)1

lime (extract juice)4Tbsps

oil 3

red chilies (seeded)170grams

fresh red chilies (seeded and cut into small pieces)454grams

red snapper (cleaned and scales removed)0teaspoons

salt (or to taste)2servings

Salt to taste 2

shallots (thinly sliced)113grams

shallots 0teaspoons

sugar 3teaspoons

sugar (or to taste)8Tbsps

water + tamarind pulp (size of a small ping pong ball)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.