Best 2 Fish Poleko Nepali Spicy Fish Grilled In Banana Leaf Recipes

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

LEMON GRILLED FISH IN BANANA LEAVES

Lemon Grilled Fish in Banana Leaves image

Adapted from the Queer Eye TV show; stored here for me to try later. You can substitute scallions for the onion if you prefer.

Provided by echo echo

Categories Peppers

Time 32m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tablespoon fresh thyme leave, minced
salt, to taste
pepper, to taste
4 (8 ounce) red snapper or 4 (8 ounce) halibut fillets
16 lemon slices
8 sprigs fresh thyme
4 banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 cup onion, sliced into thin strips
1 cup yellow pepper, sliced into thin strips
1 cup carrot, sliced into thin strips
1 cup tomatoes, sliced thinly

Steps:

Heat grill to medium.
In a small bowl, whisk the lemon juice with ½ cup olive; add thyme, salt and pepper.
Brush both sides of fillets generously with lemon mixture and place each in a banana leaf.
Place 4 lemon slices and a sprig of thyme on each fillet.
With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish.
Secure each packet with 3 wet toothpicks or tie like a girtbox with a wet piece of string.
Cook the fish packets on grill, about 6 minutes per side ( the leaves will brown, which is OK).
While the fish grills, sauté garlic in 1 Tbs olive oil over medium-high heat about 1 minute.
Add the onions through tomatoes and sauté about 5 minutes until vegetables are tender; season with salt and pepper.
To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.