Burmese Grilled Whole fish with Garlic and Coriander
Burmese Whole Grilled Fish with Garlic and Coriander
Recipe only
What is better than a BBQ with a simple dish with fish and just a delicate taste! This Burmese grilled whole fish with garlic and coriander is perfect for that relaxing BBQ. The fish will be up to you, but remember that the quality will reflect the final out come. Buy the best fresh whole fish you can.
INGREDIENTS
4 whole fresh fish, mullet, perch, mackerel or your favorite.
8-10 fresh garlic cloves, roughly chopped
6 coriander roots, chopped
1 teaspoon ground white pepper
1 teaspoon sea salt
1 tablespoon vegetable oil 8 pieces of banana leaf
homemade chili sauce to serve
METHOD
1. Clean and gut the fish, leaving the head on. Dry the fish completely. Score each fish 3 to 4 times on an angle, each side with a shape chefs knife.
2. In a blender or mortar and pestle, pound or blend the garlic, coriander roots, ground pepper, salt and oil into a paste. Then rub the mixture into the cut made on the fish and rub onto the surface of the fish. Cover and marinate in the fridge for at least 1 hour.
3. Take the banana leaves and place in a hot oven for 15 to 20 seconds, this will help soften them and avoid spitting, or dip them in hot water very quickly and let dry. Using 2 pieces of banana leaf, each with the grain running at right angles to the other, carefully wrap the fish in a parcel. Use toothpicks to seal, but remember how many you use for each fish, so to take out and discard when serving.
4. On a medium heat BBQ, or under a grill cook the fish each side for about 15 minutes, or until cooked. Serve with your choice of salad, or vegetables.
What is better than a BBQ with a simple dish with fish and just a delicate taste! This Burmese grilled whole fish with garlic and coriander is perfect for that relaxing BBQ. The fish will be up to you, but remember that the quality will reflect the final out come. Buy the best fresh whole fish you can.
INGREDIENTS
4 whole fresh fish, mullet, perch, mackerel or your favorite.
8-10 fresh garlic cloves, roughly chopped
6 coriander roots, chopped
1 teaspoon ground white pepper
1 teaspoon sea salt
1 tablespoon vegetable oil 8 pieces of banana leaf
homemade chili sauce to serve
METHOD
1. Clean and gut the fish, leaving the head on. Dry the fish completely. Score each fish 3 to 4 times on an angle, each side with a shape chefs knife.
2. In a blender or mortar and pestle, pound or blend the garlic, coriander roots, ground pepper, salt and oil into a paste. Then rub the mixture into the cut made on the fish and rub onto the surface of the fish. Cover and marinate in the fridge for at least 1 hour.
3. Take the banana leaves and place in a hot oven for 15 to 20 seconds, this will help soften them and avoid spitting, or dip them in hot water very quickly and let dry. Using 2 pieces of banana leaf, each with the grain running at right angles to the other, carefully wrap the fish in a parcel. Use toothpicks to seal, but remember how many you use for each fish, so to take out and discard when serving.
4. On a medium heat BBQ, or under a grill cook the fish each side for about 15 minutes, or until cooked. Serve with your choice of salad, or vegetables.
Comments
Post a Comment