Mith Miryatii Machhi
Equipment
- Banana leaf
- Blowtorch
- Shallow dish
- Refrigerator
- Kitchen string
- Twine
- Tawa
- Griddle
- Non-stick frying pan
Ingredients
- 1 Banana leaf large, (optional)
- 1 kg Whitefish fillets, such as Haddock, Tilapia or Halibut trimmed, rinsed, and patted dry with kitchen paper (paper towels)
- 2 tablespoons Black peppercorns crushed
- 1 teaspoon Black pepper ground
- Coriander (Cilantro) leaves few sprigs
- 2 tablespoons Lime juice
- 2 tablespoons Butter or Ghee
- Salt
Instructions
- To soften the banana leaf, hold it over the low flame of a gas cooker (stovetop burner) for a few seconds, or until soft. Alternatively, use a cook's blowtorch or submerge each leaf into a pan of boiling water, remove immediately with tongs, rinse under cold water and dry well. Cut the banana leaf into 4 x 25-cm / 10-inch squares.
- Put the fish fillets in a shallow dish and rub each fillet with a little salt, pepper, coriander leaves, and lime juice. Cover and allow to marinate in the refrigerator for 15 minutes.
- Heat the butter or ghee in a large frying pan (skillet) over medium heat, add the fish, and fry for 5-10 minutes on each side.
- Place a piece of fish in the center of a prepared banana leaf, fold over the sides to form a neat parcel, and secure with kitchen string (twine). If using foil, bring the edges up and seal at the top to make an airtight but loose package.
- Heat a Tawa, griddle, or non-stick frying pan over medium heat.
- When hot, add the parcels and fry for 5 minutes on each side. Serve hot in the banana parcels.
Nutrition
Serving: 4gSodium: 534mgCalcium: 53mgVitamin C: 2mgVitamin A: 176IUSugar: 1gFiber: 1gPotassium: 797mgCholesterol: 154mgCalories: 266kcalTrans Fat: 1gSaturated Fat: 5gFat: 9gProtein: 41gCarbohydrates: 4gIron: 1mg
Tried this recipe?Let us know how it was!