Fish baked in banana leaves

Fish baked in banana leaves

main courses | serves 4

1. In a blender, whizz up all ingredients except the fish, banana leaves and choi sum. Cut a few gashes in the fish skin and rub the spice paste into the skin side of the fillets. Place in a bowl, cover and marinate for up to 2 hours in the fridge.
2. Preheat the oven to 200C/gas 6. Blanch the banana leaves for a couple of minutes in a large pan and cut each leaf in half across the middle. Place a pile of choi sum leaves on each half leaf, lay a fish fillet on top, then wrap up into a parcel, securing with a skewer if needed. Place the parcels on a baking tray and bake for 10–12 minutes.
3. Serve with rice, lime wedges and chopped chilli.

 

Recipe Kate McCullough
Photo David Loftus


from Issue 8

ingredients

• 2 large garlic cloves, peeled
• 2–3 green chillies
• 2 lemongrass stalks, outer layers discarded
• 1 thumb-sized piece of ginger, peeled
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• zest and juice of
1 lime
• small bunch of coriander
• 4 fillets sea bass, sea bream or similar
• 2 banana leaves
• 100g choi sum (or bok choi or similar)
• rice, lime wedges and finely chopped red chilli, to serve

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