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| FISH FILLET IN BANANA LEAF WITH SEASONAL VEGETABLES |
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| INGREDIENTS |
4 ea 6 ounces any fresh fish fillet
1 lb vegetables of choice, blanched
4 banana leaves, cut in 10-inch squares
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| INGREDIENTS: VEGETABLE SEASONINGS |
1 T vegetable oil
1/2 t fresh ginger, thinly sliced
1/2 t Kosher salt
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| INGREDIENTS: FISH SEASONINGS |
1 1/4 t Kosher salt
1/4 t ground black pepper
pinch ea cumin, fennel seeds, ginger powder
2 T vegetable oil
1 T oyster sauce
2 t soy sauce
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| METHOD |
| Preheat oven to 450 degrees.
Clean fish fillets with fresh water and pat dry with paper towel.
Season fillets with last five ingredients. Let marinade for at least a
few minutes.
Heat a skillet, add oil and sear fillets in both sides (approximately 2
minutes per side for 1-inch thick fillets).
Turn skillet heat off.
While fillets are still in skillet, add the other ingredients (oyster sauce
and soy sauce) to cover fillets. Set aside.
Heat a wok and add the oil. When oil is hot, add slices of ginger and
stir for about 10 seconds, then add blanched vegetables.
Stir vegetables for about 20 seconds, add the salt and stir for another
10 seconds. Remove from heat.
In a baking pan, set the 4 pieces of banana leaves. Put a portion of
vegetables in each piece and set a fish fillet on top.
Bring two opposite corners of each banana leaf together and secure
with a toothpick to form a bundle.
Once done for all four of the fillets, put them inside heated oven and
bake for approximately 7-8 minutes.
Serve immediately. |
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