recipescooks.

info

http://recipescooks.info/malaysia-cooking/grilled-green-mango-fish-parcels-recipe

Grilled green mango fish parcels Recipe

This recipe is one of my favourite for it shows off fish in an aromatic and beautiful way. I first tasted it in
Mumbai at a food writers home and I can never forget the experience. Whiting is a good fish to use in this
recipe if you do not mind the bones, as it cooks fast and has the most tender and sweet flesh. Bream,
mackerel or any other firm white fish works just as well.
Ingredients :
1 kg (2 lbs) white fish fillets, sliced into 5-cm (2-in) chunks
1/

teaspoon ground turmeric

Twelve 20-cm (8-in) banana leaf squares, blanched in boiling water to soften
1/

cup (125 ml) fresh lime juice

Toothpicks, to fasten
1 tablespoon ghee or melted butter mixed with 1 tablespoon oil
Chopped red finger-length chillies, to garnish Mint leaves, to garnish
COCONUT AND GREEN MANGO PASTE
250 g (21/2 cups) freshly grated coconut or 150 g (1 cup) dried unsweetened grated (desiccated) coconut
34 green finger-length chillies, halved and deseeded
40 g (1 cup) coriander leaves (cilantro)
8 cloves garlic, peeled
2 teaspoons ground cumin, dry-roasted
1/

teaspoon sugar, or to taste

1 teaspoon salt, or to taste

1 green mango (about 150 g/5 oz), peeled and pitted, flesh cut into thin strips|
1 tablespoon ghee or melted butter mixed with 1 tablespoon oil
Method :
1. Wash the fish fillets and pat dry with paper towels. Place in a large bowl with the ground turmeric and mix until well coated. Set aside.
2. Prepare the Coconut and Green Mango Paste by processing the grated coconut in a food processor until fine. Add the chilli, coriander
leaves and garlic, and process to a smooth paste. Transfer to a bowl and stir in the cumin, sugar, salt and mango strips. Heat the ghee
and oil in a nonstick skillet and saut the ground mixture over medium heat until fragrant, 23 minutes. Remove from the heat and set
aside.
3. Divide the fish into 12 equal portions. Place a portion of the fish in the centre of a banana leaf square, coat it with the Coconut and
Green Mango Paste on all sides and sprinkle lime juice on top.
4. Fold the banana leaf up into a parcel and secure the open side with a toothpick. Continue to make the other fish parcels in the same
manner with the remaining ingredients.
5. Heat the ghee and oil in a large skillet over medium heat. Handling 2 parcels at a time, fry the parcels over medium heat for about 3
minutes on each side, until the fish is cooked. Alternatively, bake the parcels in a preheated oven at 170C (340F) for 25 minutes in a
fan forced oven. Remove from the heat, unwrap the parcels and serve hot with saffron or coconut rice, garnished with chopped chilli
and mint leaves.
MAKES : 12 parcels
PREPARATION : 45 mins
COOKING : 25 mins
2015 - recipes cooks .information All rights reserved.