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Grilled green mango fish parcels Recipe

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 writer’s 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
    • 1/2 teaspoon ground turmeric
    • Twelve 20-cm (8-in) banana leaf squares, blanched in boiling water to soften
    • 1/2 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
    • 3–4 green finger-length chillies, halved and deseeded
    • 40 g (1 cup) coriander leaves (cilantro)
    • 8 cloves garlic, peeled
    • 2 teaspoons ground cumin, dry-roasted
    • 1/2 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 sauté the ground mixture over medium heat until fragrant, 2–3 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 170˚C (340˚F) 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