Bhetki In A Parcel

This recipe can be often confused with a popular Bengali recipe, Bhetki r Paturi but this dish is completely different from the paturi recipe. The only similarity that can be found is the use of banana leaves to create the parcel. The advantage of this recipe is that even aluminium foil can be used to create the parcels and produce an equally tasty dish. The concept of baking the fish in the juices that marinate it, add a different layer of flavour. If you are having guests over for lunch or dinner, who love fish then this will definitely please their palates.

 

Ingredients:

• A kg of boneless Bhetki that has been cut into chunks or fillets
• Banana leaves or aluminium foil

Marinade:

• 4 tablespoons of chopped spring onions
• 2 teaspoon of chopped garlic cloves
• A tablespoon of oil
• 4 tablespoons of lemon juice
• 2 green chillies that have been chopped
• 1/4 teaspoon of turmeric powder (optional)
• Salt and pepper according to taste

Topping:

• Half a kg of tomatoes (peeled and diced)
• 1/2 teaspoon of sugar
• A tablespoon of vinegar
• Salt and pepper according to taste

Garnish:

• 1 teaspoon of roasted white sesame seeds
• Cilantro

 

Method:

1. Take all the ingredients listed under ‘marinade’ and combine all of them

2. Rub it all over the fish pieces and let it rest for an hour.

3. Take banana leaves or aluminium foil and place the pieces of marinated fish on it and cover with the juices of the marinade.

4. Take the ingredients under ‘Topping’ and use them as topping on the marinated fish pieces. Then using the banana leaves or aluminium foil, create the parcel.

5. In an oven set at 200 degrees centigrade bake the parcels for about 10 to 15 minutes.

6. Open the parcels, sprinkle white sesame seeds over the fish pieces, garnish with chopped cilantro and serve hot.

 

Notes:

• If using Banana leaves, tie it with string once the fish is covered completely with the leaf.

• If using aluminium foil, fold the edges to seal the parcel.

• Instead of bhetki, this dish can also be made with halibut, salmon, catfish, basa fillets.