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Whole fish baked in banana leaves

Whole fish baked in banana leaves

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  • Serves: 2
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    Fish

    • 600 g medium sized whole red roman
    • 2 long banana leaves
    • 3 cloves of garlic, crushed
    • 5 ml (1 tsp) grated ginger
    • 1 stalk lemongrass, softer inner part, finely chopped
    • 250 ml (1 cup) cooked Spekko Long Grain Parboiled Rice
    • 15 ml (1 tbsp) melted butter
    • salt and freshly ground black pepper to taste
    • grated rind and juice of 1 lemon
    • handful of coriander, chopped

    Asian dressing

    • 1 thumb-sized piece of ginger, sliced into thin strips
    • 6 cloves of garlic, crushed
    • 1 chilli, sliced
    • 60 ml (¼ cup) palm or soft brown sugar
    • 250 ml (1 cup) soy sauce
    • 100 ml rice wine vinegar
    • 2 star anise
    • 125 ml (½ cup) each chopped mint and coriander
    • olive oil to fry

Method

    1. Fish: Preheat oven to 180°C. Make 2-3 slits in the fleshy part of each side of the fish.
    2. Lay banana leaves onto a flat surface and cut the leaf away from the stem in one long piece. Hold the leaf over an open flame to wilt it.
    3. Mix remaining ingredients and season to taste. Fill cavity of the fish with flavoured Spekko Long Grain Rice. Place fish onto banana leaves and season with salt and pepper. Wrap leaves around fish to cover it completely and secure with toothpicks. (See below.)
    4. Place on baking tray and bake for about 20-25 minutes.
    5. Dressing: Meanwhile, prepare the dressing. Fry ginger in a thin layer of oil until softened. Add garlic and sugar and stir until sugar has melted.
    6. Add the remaining ingredients and allow to simmer to the consistency of your choice.
    7. Remove fish from the oven and allow to rest for 5 minutes. Serve with the sauce on the side.

    From the Spekko kitchen

    1. If banana leaves are not available, a double layer of foil can be used instead.