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banana olive oil fresh red chiles Lemon Grass clove garlic cilantro coconut milk sesame seed oil fish sauce soy sauce fresh ginger monkfish rosemary
Viewed: 17 - Published at: a year agoIngredients
- 4 large banana leaves or vine leaves
- A little olive oil
- 2 fresh red chiles
- 2 sticks lemon grass, outer leaves removed, centers finely chopped
- 1 clove garlic, finely chopped
- 2 good handfuls fresh cilantro, roughly chopped
- 2 limes, juiced and zested
- 1 (400 milliliter) can coconut milk
- 2 tablespoons sesame seed oil
- A drizzle fish sauce
- 1 tablespoon soy sauce
- 2 heaped tablespoons finely sliced fresh ginger
- 4 (6 to 8 ounce /170 to 225 gram) pieces monkfish (can use other more abundant white-fleshed fish, such as Pacific mahi mahi, farmed striped bass, or farmed catfish)
- 4 rosemary sprigs or bay leaf sticks, to secure
Method
- Preheat the oven to 450 degrees F (230 degrees C/gas 8).
- To make the banana leaves more pliable, hold for a few seconds over a gas flame.
- Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf.
- Place the fish on top and then spoon the rest of the paste on the top.
- Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it.
- This will look lovely and it is natural, but I have been known to use a clothes peg or string to hold it all together.
- It won't be a perfect seal but this allows it to breath and steam, letting the flavors infuse, so gutsy and tasty.
- Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.
- I serve the individual parcels on plates at the table and let my friends dissect them.
- When opened, the fragrant steam wafts up and smells fantastic.
- Serve with plain boiled rice to mop up the juices, that's all it has to be.
- End of story, done, lovely.
