Fish Poleko Nepali Spicy Fish Grilled In Banana Leaf Recipes

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.

Steps:

• Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill).
• Make 2 or 3 slits crosswise on each side of the fish, cutting about 1/2 inch into the flesh. Season the fish inside and out with 1 1/2 teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine.
• Once the grill registers 425˚ F to 450˚ F, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.