FISH IN BANANA LEAF
Fish infused with herbs and ginger, steamed in a banana leaf parcel.
This is one of our all time favourite recipes not only because it presents beautifully for serving in the restaurant here at Uepi but also because it is so healthy, and the absolute perfect way to infuse flavours in to a soft flesh fish that would usually end up stuck to the pan! In our CATCH & COOK episode we create this recipe to share with you all!!
Fish in Banana Leaf
Ingredients
4 Fillets of white fish (for example coral trout, barramundi)
1 large banana leaf and toothpicks for making parcels **If you do not have access to banana leaf, then some alternative options are ginger leaf, steaming bags or baking paper.
1/2 cup fresh herbs finely diced (experiment with combinations - our most recent favourite is coriander, spring onions and chives)
1 inch piece of fresh ginger grated
3 tablespoons soy sauce / tamari / coconut aminos
1 teaspoon rice wine vinegar
1 teaspoon coconut nectar (or sweetener of your choice - honey / maple)
Method
Heat the banana leaf over an open flame to soften and prevent cracking of the leaf when folding the parcels. Split the banana leaf to fit the size of parcels you wish to make.
Combine soy, rice wine vinegar and sweetener in a small bowl
Lay a piece of banana leaf down, add a fish fillet, fresh herbs and ginger and 1 teaspoon of the sauce prepared in step 2
Fold the banana leaf and use a toothpick to hold it together
Place the fish parcels in a steaming basket and over boiling water for 5 minutes for a small piece of fish (5cm x 5cm coral trout fillet). Adjust the cook time based on the size of the fish fillet. The fish should fall apart and the flakes will be beautifully white when cooked.
Serve with a fresh garden salad, coconut rice or whatever your little heart desires!
We hope you enjoy it!!!
Jase & Katie x
