Marinated fish baked in banana leaves recipe

Marinated Fish Baked in Banana Leaves recipe

This article was published by: Matthew

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Ingredients

600 g	ling (kingclip) fillets
3	fresh banana leaves or greaseproof paper, 30 x 30 cm
4 tbsp	tamarind juice
½ tsp	sea salt
3 clove(s)	garlic, finely chopped
½ tsp	chilli powder
3 tbsp	groundnut oil
4	shallots, finely sliced
4 large	red chillies, deseeded and finely sliced
1 tsp	ground coriander
1 ½ tbsp	fresh ginger, finely chopped
1 ½ tbsp	lemongrass, centre finely chopped
½ cup(s)	mint leaves
100 g	desiccated coconut soaked in 125 ml warm water for 5 minutes
some	freshly ground black pepper to taste

Instructions

Combine the tamarind juice, salt, garlic and chilli powder in a bowl. Add the fish fillets and turn until well coated. Cover and place in the fridge for 1 hour.

Remove the fish from the marinade and reserve the marinade.
Heat the oil in a pan.

Add shallots and chillies and stir-fry for about 2 minutes.

Add the coriander, ginger, lemongrass and mint leaves and stir well. Simmer for about 1 minute.

Add the coconut with the soaking water and simmer for about 7 minutes, stirring frequently.

Add marinade and cook for about 1 minute, stirring frequently. Season to taste.

Add fish, stir, cover the pan and remove from the heat.

Place fillets in the centre of each square banana leaf and spread the coconut mix over the fish. Fold the leaves over to make a parcel and secure with toothpicks at either end.

Place the parcels on a baking tray and bake in preheated oven at 190ºC for about 15 minutes or until the fish is just cooked through.


Preparation time:
ca. 20 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a