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Whole Fish In Banana Leaves

Barbecue.Master's picture
Ingredients
  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
  Dill sprig 4
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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Barbecue
Ingredient: 
Fish

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