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Fijian Fish Wrapped in Banana Leaf
Fresh fish, typically white fish like snapper or mahi-mahi, marinated and steamed in banana leaves with aromatics and coconut milk, resulting in a tender, flavorful, and moist dish.
🧂 Ingrediënten
- 600 g White fish fillets(e.g., snapper, mahi-mahi, cod; cut into 4 portions)
- 4 large Banana leaves(wilted over heat or hot water to make pliable)
- 100 ml Coconut milk(full fat)
- 2 tbsp Lemon juice
- 2 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- to taste Salt
- to taste Black pepper
- 1 Optional: Sliced chili(for a touch of heat)
- 1 Optional: Sliced tomato(for added moisture and flavor)
👨🍳 Instructies
- 1
Prepare the banana leaves by wilting them over an open flame or dipping them in hot water until they become soft and pliable. This prevents them from tearing when folded.
- 2
In a small bowl, mix together coconut milk, lemon juice, minced garlic, grated ginger, salt, and pepper. If using, add sliced chili.
- 3
Place one portion of fish onto the center of a prepared banana leaf. Spoon some of the coconut milk marinade over the fish. Add a slice of tomato if desired.
- 4
Fold the banana leaf to completely enclose the fish, creating a sealed parcel. You can secure it with kitchen twine or toothpicks if needed.
- 5
Repeat with the remaining fish portions and banana leaves.
- 6
Steam the parcels in a steamer basket over boiling water for 15-20 minutes, or until the fish is cooked through and flakes easily.
- 7
Carefully unwrap the parcels and serve the fish immediately, with the flavorful juices from the leaf.
💡 Pro Tips
- ✓Ensure the banana leaves are thoroughly cleaned before use.
- ✓Do not overcook the fish, as it will become dry.
- ✓The steaming method gently cooks the fish, infusing it with the flavors of the marinade and banana leaf.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add finely chopped herbs like cilantro or parsley to the marinade.
- Incorporate thinly sliced vegetables such as bell peppers or onions within the banana leaf parcel.