This recipe has high protein content because of a certain ingredient which is the fish and it has little fat and sodium which makes it a great meal that you should try. There are some ingredients in this recipe that needs to be changed in order to lessen your calorie intake. When cooking this dish, you should try reading the instructions carefully because if you make a wrong step during the preparation of this dish, it ends up in a heap. Mostly, the main ingredient would get ruined in the preparation since it is softer and more fragile compared to meat or poultry. Here are the instructions in cooking the Nepali spicy fish grilled in banana leaf.
Ingredients:
• 1 (3 lb) trout, cleaned
• salt and pepper
• 1 banana leaves
• lemon wedge, to garnish
• 1 teaspoon cumin powder
• 2 tablespoons cooking oil or extra virgin olive oil
• 1 tablespoon yellow mustard seeds
• 5 fresh red chillies
• 1 teaspoon turmeric
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon szechwan pepper
• 2 tablespoons lemon juice
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• salt and pepper
Cooking the Food:
1. Using a blender, combine the ingredients - cumin powder, olive oil, yellow mustard seeds, red chillies, turmeric, grated nutmeg, Szechwan pepper, lemon juice, garlic paste and ginger paste. Blend thoroughly until all of the ingredients are combined together to form a paste.
2. Prepare the grill; you can use an electric grill or the commonly used grill.
3. Cut and trim the fish to form deep packets on all sides. When done, put some salt and pepper on it, then place marinade inside the packets that were created.
4. Apply some oil or olive oil on the banana leaf and put it on the grill for a short while. Putting the leaves on the grill will make the leaves become softer and easier to handle.
5. Once the banana leaves are prepared, put the marinated fish on the center. Enclose the fish with the leaf. You can put some wet toothpicks or tie it up with a wet string to hold the banana leaf in position.
6. When you are done enveloping the fish, put it on the grill to cook. The cooking time is within 20 to 30 minutes. Turning the enveloped fish frequently. You can check if the fish is cooked by piercing it with a fork; when it flakes, it is done.
7. When the fish is cooked and ready, place it on a clean plate with the banana leaf still enveloped. Unwrap the leaf and put it on the bed of the rice pilaf you have prepared. Add some tomato achar and garnish it with fresh lemon wedges.
When you are done with the cooking, you can now sit peacefully on your table and with the food in front of you, what could you ask more?
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