Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut Milk Recipe

Name: Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large banana leaves or vine leaves; A little olive oil; 2 fresh red chiles; 2 sticks lemon grass, outer leaves removed, centers finely chopped; 1 clove garlic, finely chopped; 2 good handfuls fresh cilantro, roughly chopped; 2 limes, juiced and zested; 1 (400 milliliter) can coconut milk; 2 tablespoons sesame seed oil; A drizzle fish sauce; 1 tablespoon soy sauce; 2 heaped tablespoons finely sliced fresh ginger; 4 (6 to 8 ounce /170 to 225 gram) pieces monkfish (can use other more abundant white-fleshed fish, such as Pacific mahi mahi, farmed striped bass, or farmed catfish); 4 rosemary sprigs or bay leaf sticks, to secure

Servings: persons

4 large banana leaves or vine leaves
A little olive oil
2 fresh red chiles
2 sticks lemon grass, outer leaves removed, centers finely chopped
1 clove garlic, finely chopped
2 good handfuls fresh cilantro, roughly chopped
2 limes, juiced and zested
1 (400 milliliter) can coconut milk
2 tablespoons sesame seed oil
A drizzle fish sauce
1 tablespoon soy sauce
2 heaped tablespoons finely sliced fresh ginger
4 (6 to 8 ounce /170 to 225 gram) pieces monkfish (can use other more abundant white-fleshed fish, such as Pacific mahi mahi, farmed striped bass, or farmed catfish)
4 rosemary sprigs or bay leaf sticks, to secure

1
Preheat the oven to 450 degrees F (230 degrees C/gas 8).
2
To make the banana leaves more pliable, hold for a few seconds over a gas flame.
3
Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf.
4
Place the fish on top and then spoon the rest of the paste on the top.
5
Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it.
6
This will look lovely and it is natural, but I have been known to use a clothes peg or string to hold it all together.
7
It won't be a perfect seal but this allows it to breath and steam, letting the flavors infuse, so gutsy and tasty.
8
Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.
9
I serve the individual parcels on plates at the table and let my friends dissect them.
10
When opened, the fragrant steam wafts up and smells fantastic.
11
Serve with plain boiled rice to mop up the juices, that's all it has to be.
12
End of story, done, lovely.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large banana leaves or vine leaves, A little olive oil, 2 fresh red chiles, 2 sticks lemon grass, outer leaves removed, centers finely chopped, and more.

Yes, Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut Milk

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