Give your baked fish a makeover with this tropical recipe. Fish fillets are baked in banana leaves and served with a vibrant mango salad.
Serves: 6
INGREDIENTS
6 x 200 gram fillets firm white fish (I used monkfish)
6 pieces of banana leaf about 20 cm x 25 cm
vegetable oil
Spice paste
½ small onion, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
¼ teaspoon ground turmeric
pinch of chilli powder
1 tablespoon fish sauce
¼ cup packed Thai basil leaves (or regular basil or mint)
½ cup thick coconut cream
Mango salad
2 tablespoons peanut oil
1 teaspoon black or yellow mustard seeds
1 small red onion, finely chopped
2 teaspoons grated fresh ginger
2 teaspoons brown sugar
pinch of chilli powder
½ teaspoon sea salt
juice of 1 lime
1 mango, peeled and diced
METHOD
Spice paste: Put all the ingredients in a food processor and blend until smooth.
Place the fish in a shallow dish, add the spice paste and turn to coat. The fish can be marinated for several hours ahead, covered and refrigerated.
Mango salad: Heat the oil in a small saucepan with the mustard seeds, onion and ginger. Cover and cook until the onion is tender. Add the brown sugar, chilli and salt and cook for 1 minute. Remove from the heat and stir in the lime juice. Fold in the mango and set aside.
To assemble: Rub both sides of the banana leaves with a paper towel dipped in vegetable oil. Place a piece of fish along the short side of the leaf and roll up. Fold in the sides and secure with a toothpick.
To cook: Place on a preheated grill plate and cook for 5 minutes each side until the fish feels firm and a skewer inserted through the banana leaf easily pierces the fish with no resistance.
To serve: Transfer the parcels to a platter. Open the banana leaves and top the fish with a spoonful of the salad.
Bags of frozen banana leaves are available from Asian food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.