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1
Season fish with salt and pepper.
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2
On a flat surface lay out the banana leaf.
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3
Place fish on leaf laying the potatoes, tomato, cabbage, pepper, carrot, lemon, and herbs on top of fish.
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4
Pour wine over and place butter cubes on top.
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5
Carefully fold edges of banana leaf to encase the fish in a package.
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6
Preheat oven to 375 degrees F.
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7
Mix salt and egg white together.
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8
On a greased cookie sheet, spread a base of the salt 1/2-inch thick and large enough to hold the fish package.
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9
Place the fish on salt base and continue to pack the salt over the fish until entirely covered.
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10
Pack firmly.
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11
Bake for 25 to 30 minutes.
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12
Remove from oven.
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13
Gently crack the salt crust with a hammer or back of a knife.
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14
Fold open the banana leaf to expose fish.
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15
Be careful of escaping steam.
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16
Transfer fish with a spatula to a serving platter.
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17
Spoon the liquid remaining in the banana leaf over the fish.
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18
Serve.
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19
*Note: Banana leaves are available in many specialty or Asian markets' frozen sections.
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20
They come ready to use.
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21
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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22
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
