Whole Fish In Banana Leaves
|Banana leaf||1 Large|
|Whole fish||1 Large, cleaned and skin scored at 1 1/4 inch intervals (Such As Bream, Sea Perch Or Snapper)|
|Lime||1 , thinly sliced|
|For nutty rice stuffing|
|Wild rice blend||7 Ounce, cooked (1 Cup, 220 Gram)|
|Pistachio nuts||3 Ounce, chopped (90 Gram)|
|Sun dried peppers/Tomatoes||3 Tablespoon, chopped|
|Spring onions||3 , chopped|
|Chopped dill||1 Tablespoon|
|Finely grated lemon rind||1 Teaspoon|
|Garlic||1 Clove (5 gm), chopped|
1. Preheat barbecue to a medium heat. Blanch banana leaf in boiling water for 1 minute, drain, pat dry and set aside.
2. To make stuffing, place rice, pistachio nuts, sun-dried peppers or tomatoes, spring onions, dill, lemon rind and garlic in a bowl and mix to combine. Spoon stuffing into cavity of fish and secure opening with wooden toothpicks or cocktail sticks.
3. Place fish in centre of banana leaf, top with lime slices and dill and fold banana leaf around fish to completely enclose. Secure with wooden toothpicks or cocktail sticks. Alternately wrap fish in lightly oiled aluminium foil.
4. Place fish on barbecue grill and cook for 7-10 minutes, turn and cook for 7-10 minutes longer or until flesh flakes when tested with a fork.