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.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.