Thursday, July 21, 2011

Pan Grilled Mackerel in Banana Leaf

Recently I had the chance to get acquainted with Chef Muluk during an event. Over dinner we made small little chat and needless to say, our topic was about food and cooking. When I asked him for little tips to whip up fast meals, he generously shared some valuable tips with me without reservation. One such recipe is to bake or pan grill mackerel (or any fish). Ideally, I would have marinated the fish with a little salt and a packet of instant tomyam paste. Unfortunately, I was forced to discard my one and only tomyam paste simply because it has expired. What a shame. Anyway, all's good coz I got to follow the marinates given by Chef.
It was just :
  • salt,
  • a teeny weeny bit of tumeric powder, 
  • a little chilli powder (my own idea),
  • pieces of sliced tamarind (I had those wet type and so I mixed a little water with it and rub on the fish)
  • slice onions

I didn't marinate it for long before I wrapped it nicely with a big piece of banana leaf and then with the aluminium foil. I removed the foil after I pan grilled for approximately 8 mins because it seems like I was taking forever to get the fish cook. You see, I was running a little late for dinner. Frankly speaking, I prefer my fish to be fried because I love fried stuffs. A little unhealthy but yeah, I still prefer that way. Perhaps the fish would be properly infused with the aroma of banana leaf had I not removed the foil. But then again, hubby and I had a feast of banana leaf rice with pan grilled fish in banana leaf and of course, with 2 other dishes. Hubby was happy that he has 2 less plates to wash. He was more than happy. He was elated.


To Food With Love said...

Looks yummy! What a good idea and love the fragrance of the leaves...if only there were banana trees growing outside my house....hmm...

Rachel n Chong said...

Thanks couz. The fragrance that emits out smell very much like otak otak :)

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