Red Emperor With Pecan Rice
|Whole red emperor||1 1⁄4 Kilogram (1 In Number)|
|Peanut oil||1 Teaspoon|
|Red wine vinegar||1 Teaspoon|
|For pecan rice|
|Wild rice blend||187 1⁄2 Gram (1/2 Of 375 Gram Packer)|
|Pecans||50 Gram, toasted and coarsely chopped (1/2 Cup)|
|Tomato||190 Gram, seeded, thinly sliced (1 Medium One)|
|Green onions||2 , thinly sliced|
|Red wine vinegar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
Cut banana Leaves into pieces Large enough to fit into a Large pan of boiling water.
Using tongs, dip one piece of Leaf at a time into boiLing water; remove, rinse under coLd water, pat dry with absorbent paper.
Leaves shouLd be soft and pliable.
Overlap pieces of banana leaf to form one rectangle about twice as long as the fish and three times as wide.
Score fish three times on each side; brush with combined oil and vinegar.
Place fish on banana leaves; fill fish cavity with pecan rice.
Fold leaves over fish; secure with kitchen string.
Place fish on lightly oiled oven tray, bake in very hot oven about 30 minutes or until fish is cooked through.
Serve fish with any remaining rice mixture.
Pecan rice Cook rice in large pan of boiling water, uncovered, about 15 minutes or until just tender; drain.
Combine rice with remaining ingredients in large bowl.