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Grilled Stingray Fish With Spices and Vegetable Served on Banana Leaf - Recipe

Grilled Stingray Fish With Spices and Vegetable Served on Banana Leaf

Grilled Stingray Fish With Spices and Vegetable Served on Banana Leaf - RecipeElevate your culinary adventure with this exquisite recipe for Grilled Stingray Fish. Immerse yourself in the rich flavors of perfectly spiced fish and vegetables, all cooked to perfection on a fragrant banana leaf. Experience the harmony of taste and presentation as you savor the essence of this exceptional dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Marination 1 hour
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 220 kcal

Ingredients
  

  • 4 stingray fish fillets about 6 ounces each
  • 2 tablespoons tamarind paste
  • 1 tablespoon soy sauce
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • Salt to taste
  • 1 large banana leaf cut into 4 squares
  • 1 cup assorted vegetables bell peppers, onions, zucchini, etc.
  • Fresh cilantro leaves for garnish

Instructions
 

  • Marinate the Fish: In a bowl, mix tamarind paste, soy sauce, turmeric, chili powder, ground coriander, ground cumin, minced garlic, minced ginger, and a pinch of salt. Coat the stingray fillets with this marinade and refrigerate for at least 1 hour.
  • Prepare the Banana Leaf: Quickly pass the banana leaf squares over a flame to soften them without burning. This releases a delightful aroma. Set aside.
  • Prep the Grill: Preheat your grill to medium-high heat. While the grill heats up, start assembling the fish parcels.
  • Assemble the Parcels: Place a marinated stingray fillet on each banana leaf square. Arrange a handful of assorted vegetables on top of each fillet. Wrap the banana leaf around the fish and vegetables, securing the parcel with toothpicks.
  • Grill to Perfection: Place the banana leaf parcels on the grill. Cook for about 6-8 minutes on each side, or until the fish flakes easily and the vegetables are charred and tender.
  • Serve: Carefully open the banana leaf parcels. Transfer the fish and vegetables onto serving plates. Garnish with fresh cilantro leaves.

Notes

Tips:
  • Ensure the banana leaf is softened over the flame to make it pliable for wrapping.
  • Feel free to adjust the spice levels according to your preference.
  • If you don't have access to stingray, you can use other firm white fish fillets.
 
Nutrition (Per serving):
  • Calories: 220 kcal
  • Fat: 7g
  • Carbohydrates: 15g
  • Protein: 25g
  • Fiber: 4g
Keyword banana leaf, stringray fish