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Fish Baked in Banana Leaves
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia

3 8 oz fish fillets
salt and white pepper to taste
lemon juice from 2 lemons
2 Tbs sesame oil
1 onion Thinly sliced
4 cloves of garlic thinly sliced
1 ripened tomato thinly sliced
2 tsps hot curry powder
3 Tbs coconut milk
3 banana leaves approximately 8" x 8" each
Aluminum Foil

Season fish with salt pepper and lemon juice to taste. Heat 1 Tbs oil in a saute pan, add onion and garlic and cook till onions are wilted. Add tomato and curry powder, season with salt and lemon juice. Cook for 1 minute. Stir in coconut milk, remove pan from heat. Warm banana leaves over a stovetop or in an oven (this makes the leaves flexible). Place leaves on the kitchen counter or worktop, brush each with a little oil. Place a portion of fish on each leaf, top each with the cooked onion mix. Fold each into a neat parcel. Place the parcels on aluminum foil and wrap neatly. Place in a baking pan add just a enough water to the pan to cover the bottom then bake at 375F for 15 minutes. Open banana leaf parcels and place on plates. Serve with red rice, your choice of vegetables, a yogurt salad and chutney

Yield: 3 servings

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