Kerala x Japan
Miso fish pollichathu
A banana leaf parcel with a secret: miso makes the masala sing louder.
60 minTime
38 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original602kcalsame
38 gproteinsame
5 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the fish with turmeric, half the chilli, pepper, lemon juice and salt. Rest 15 minutes.
- 2Heat 1 tbsp coconut oil in a pan on medium heat and sear the fish 1 1/2 minutes a side. Lift out.
- 3Add the rest of the oil and fry the shallots 8 minutes on medium heat. Add ginger, garlic, chilli and curry leaves and fry 2 minutes. Add the tomato and remaining chilli and cook 5 minutes.
- 4Off the heat, stir in the miso and coconut milk.
- 5Pass each banana leaf over a flame until glossy. Spread masala on the leaf, add the fish, cover with more masala and fold into a tight parcel. Tie with string or a leaf strip.
- 6Cook the parcels in a heavy pan on low heat with a lid, 8 minutes a side, until the leaf chars and the fish flakes at the thickest part.
Serve it like this
Set the parcel on a plate, cut it open with scissors and fold the leaf back like petals to show the fish. Add a lemon wedge and a small mound of rice beside it.
