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BANANA LEAF WRAPPED GRILLED FISH WITH BALINESE SPICES

Recipe by Chef RAJEEV JANVEJA
– Corporate Chef- Lemon Tree Hotels

 

INGREDIENTS:

– River Sole Fish: 200 gm (Cut into 4 inch slice) Fish has to be dry patted

– Tomato: 1 no.

– Basil: 5 gm

 

For Marinade

– Soto Paste: 30 gm (Recipe mentioned below)

– Chilli Sambal: 10 gm

– Oyster Sauce: 5 gm

– Light Soya: 5 ml

– Coconut Milk: 10 ml (optional)

 

For Wrapping

– 9 Banana Leaf 8 inch x 8 inch 5 No.

 

For Soto Paste

– Lemon Grass: 100 gms

– Garlic Cloves: 30 gms

– Turmeric Fresh/Powder: 30 gms

– Onion: 50 gms

– Ginger: 30 gms

– Fresh Red Chilli/Dry Red: 20 gms

– Cashewnut: 30 gms

– Combine all the ingredients and grind it into thick paste form with KitchenAid Pro Line Corldless Hand Blender’s Grinder Attachment add small quantity of water and required amount only

 

METHOD:

– Cut, wash and pat dry the fish and mix the fish with the marinade; keep aside for 30 minutes

– Place the marinated fish on a clean banana leaf and put a slice of thick cut tomato, fresh basil leaf and wrap it like a parcel

– Grill the same on a hot plate for 12-15 mnts on a medium hot flame

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