Grilled Fish in Beetal leaf

Ingredients 6 small slices Fish fillet (Red Snapper)6 Beetal leaves3 tsp Oyster sauce2 tsp Light soya saucePinch of White pepper powder1 tsp Sugar2 Lime (1 x 1 mm dices)2 tsp Peanuts crushed2 no Ginger (1 x 1 mm diced6 no Shallots (thinly sliced)2 no Fresh red chillies (chopped) For the sauce4 tbsp Tamarind pulp15 Gms

Cooking with leaves

  Edible leaves have long been used as containers and wrappers for sweet and savory fillings. Grape leaves are very Mediterranean, and green cabbage, kale, and romaine leaves are a culinary tradition in Europe. Banana, lotus, and even betel leaves are a familiar wrapper in Asia, while taro leaves are instrumental in Hawaiian cuisine. Edible