Fish Smoked in Banana Leaf
Fish Smoked in Banana Leaf is a traditional dish from the northeastern state of Assam in India. As the name suggests, it involves marinating fish with a blend of spices and then wrapping it in banana leaves to be cooked over an open flame or in a pan until tender and smoky.
Equipment
- 1 Mixing Bowl
- 10-20 Tooth Picks
- 1 Large Skillet / Tawa
Ingredients
- 4 pieces of fish any firm white fish works, like tilapia, cod, or halibut
- 2 tablespoons mustard oil
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- Salt to taste
- 4-5 fresh banana leaves
Instructions
- Clean and wash the fish pieces and pat them dry with a paper towel.
- In a small bowl, mix together mustard oil, turmeric powder, red chili powder, ginger paste, garlic paste, and salt.
- Apply this mixture to the fish pieces and marinate for 30 minutes.
- While the fish is marinating, prepare the banana leaves. Rinse them under cold water and wipe them dry with a cloth. Cut them into square pieces of equal size.
- Take each fish piece and wrap it with a banana leaf. Use a toothpick or string to secure the ends of the banana leaf.
- Heat a cast-iron skillet or a tawa over medium heat. Place the wrapped fish pieces on the skillet.
- Cook the fish for 10-12 minutes on each side, or until it is cooked through and the banana leaf is slightly charred.
- Once the fish is cooked, remove it from the skillet and carefully unwrap the banana leaf. The fish should be smoky and tender.
- Serve the Fish Smoked in Banana Leaf hot with steamed rice and your favorite chutney. Enjoy!
Notes
If you don't have banana leaves, you can also use aluminum foil or parchment paper to wrap the fish.