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Add a photoAbsolutely tasty; nice aroma, lathered with chilli and turmeric powder and paired with yogurt-shallot-coriander dip.
Ingredientes
- 2 pieces mackerel/tenggiri (abt 400g)
- 2 pieces banana leaves ( big enough to wrap the fishes)
- 1/tsp turmeric/kunyit powder
- 1 tbsp plain chilli powder
- Salt to taste
- 1 tbsp oil
- Dipping sauce:
- 100g (about 2 tbsp) yogurt
- 2 shallots (chopped)
- 1 stalk coriander leaf (shredded)
- A pinch of salt
- (Mix all together)
Direcciones
- Marinate the fish at least for 5-6 hours with all the ingredients except the oil.
- Leave it in the fridge and bring out only before grilling.
- Wrap individually into two separate parcels with banana leaves.
- Place on heated grill and drizzle oil over.
- Let it cook over low heat.
- In between, press with spatula over the wrapped fish.
- Cook on both sides till leaves are brown and crispy.
- Test; gently poke fish with a fork.
- If fork comes out clean, it's done.
- Remove from grill and serve with the yogurt sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 2 servings | |
| Calories 373 | |
| Calories from Fat 209 | 56% |
| Total Fat 23.34g | 29% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.18g | |
| Cholesterol 78mg | 26% |
| Sodium 217mg | 9% |
| Potassium 722mg | 21% |
| Total Carbs 20.01g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 9.54g | 6% |
| Protein 22.2g | 36% |
