Banana leaf bream
This bream is smothered in a fragrant spice paste and wrapped in a banana leaf to cook - open at the table for a dramatic waft of steam!
- Cooking:
- Serves: 2 persons
Ingredients
- 3tbsp of rapeseed oil
- ½red onion, finely sliced
- ½tspfennel seeds, lightly toasted
- 150g ofgreen mango, peeled and grated
- 2garlic cloves
- 1in ofginger
- 1lemongrass stalk, (remove the drier, huskier layers and use only the first 2-3 inches of the white bit at the bottom)
- 3tbsp offreshly grated coconut, (or 2 tbsp desiccated coconut soaked for 30 mins)
- 8curry leaves
- 1tbsp ofKashmiri chilli powder
- ½lime, juiced
- ½tspsea salt
- 1sea bream, scaled and gutted (or use 2 fillets)
- 1banana leaf
- 1tbsp ofcoconut oil
Instructions
Step 1
Heat the rapeseed oil and fry the onion until light golden brownStep 2
Combine the remaining ingredients in a blender, apart from the fish, banana leaf and coconut oil, and blend to a thick pasteStep 3
Coat the fish in this paste and wrap well in the banana leafStep 4
Cook the fish on a pan with the coconut oil for about 6 minutes on each side (or 2 minutes on each side if using fillets), over a medium heat