Grill fish in a banana leaf

Down foodpath

I always wanted to join the hospitality industry. My parents were both teachers and they didn’t want me to be a chef. But I want ahead because I was passionate about cooking and wished to create something new every day.

I began working towards accomplishing my dream from a very young age. I started experimenting by cooking small dishes and soon started reading recipe books to work on more complicated ones. I tried to give the common dishes my own little twist. My experiments in the kitchen took me to less explored terrains and I began thoroughly enjoying the process.

There are two dishes that are close to my heart. One is the Burmese Khowsuey and the other is the Malaysia Grill Fish. Of the two, Malaysia Grill Fish has an interesting history. I would like to talk in brief about both but will share the recipe of Malaysia Grill Fish.

Burmese Khowsuey features layers of noodles. It is a vegetable curry made with coconut milk and a generous dose of spices, coconut and cashew nuts, with a garnish of fried onions, garlic, vaal dal and spring onions. This is a complete meal in itself and can be made at home. It is wholesome and flavourful.

Malaysia grill fish

The Malaysia Grill Fish has a very humble beginning. It was first discovered and cooked by those living in forested areas. There was no frying pan and it was cooked in a banana leaf. I have stuck to the traditional method of cooking it. I have added to this a salad and a lemon and mint dip just to enhance the experience.

This dish has also been tweaked a little to suit the tastes of people in the southern part of the country who like their meal to be served hot and spicy.

I always keep my eyes peeled out for something new. Whenever I watch popular cookery shows, I make notes and try it out in my leisure. I try to cook dishes that appeal to all palates.

Chef Diwas Gurung
Executive Chef at the Lalit Ashok

Ingredients

For marination

1 pound fish fillet or whole fish, for example red snapper.

Grilled fish sambal

Six oz. fresh red chillies de-seeded and cut into small piece

Red chilli paste to get colour - 3 tbsp

Toasted Shrimp paste - 1 tbsp

Shallots to paste - 4 nos

Salt to taste

Fish sauce to taste - 2 tsp

Palm sugar - 2 tsp

Lemongrass cut into thin slices, to make a paste - 2

Turmeric powder - ¼ tsp

Vegetable oil - 4 tbsp

Ingredients to make a dip sauce

Two tablespoons freshly chopped coriander

Two tablespoons freshly chopped mint leaf

Two teaspoons bird eye red chilli chopped

One teaspoon chopped garlic

Two teaspoons sugar syrup

Two spoons lime juice

Method

Prepare the paste by grinding chillies, shallots, lemongrass, fish sauce, turmeric, chillies paste shrimp paste, together in a mixer grinder.

Once a paste is a ready, mix well with the fish fillet or whole and keep it for more than two hours in 4 degree Celsius temperature in the fridge.

Heat a non-sticky pan in medium temperature.

After two minutes add three tablespoons of oil.

Once it is hot, lay the fish fillet or whole fish into the pan.

Cook for six minutes or till the fish is cooked.

Transfer the mixture out of the pan and serve immediately with green dip and a side salad.