- 4
Ingredients
- 4 large banana leaves (from Asian market)
- A little olive oil
- 2 fresh red chiles
- 2 sticks lemon grass, outer leaves removed, centers finely chopped
- 1 clove garlic, finely chopped
- 2 good handfuls fresh cilantro, roughly chopped
- 2 limes, juiced and zested
- 1 can coconut milk
- 2 tablespoons sesame seed oil
- A drizzle fish sauce
- 1 tablespoon soy sauce
- 2 heaped tablespoons finely sliced fresh ginger
- 4 6 to 8 ounce pieces monkfish
- 4 rosemary sprigs or bay leaf sticks, to secure
Preparation
Step 1
Preheat the oven to 450 degrees
To make the banana leaves more pliable, hold for a few seconds over a gas flame. Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. This will look lovely and it is natural, but I have been known to use a clothes peg or string to hold it all together. It won't be a perfect seal but this allows it to breath and steam, letting the flavors infuse, so gutsy and tasty. Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.