Try this amazing seafood recipe!
Preheat the oven to 180C. Wash banana leaf and cut off enough to enclose the fish, reserving some to serve.
Place a square of foil that’s slightly larger than the fish on the banana leaf, then top with the fish. Cut two slashes in the thickest part of the flesh. Smear fish with curry paste, then spoon over the coconut cream. Scatter with ginger and lime leaves, then enclose the fish in the leaf, with the head and tail at each end of the ‘tube’ and secure with kitchen string.
Place the parcel in a roasting pan and bake for 40 minutes or cooked through (to check, open the leaf and insert a knife along the backbone. If the flesh comes easily away from the bone, it’s ready.)
Open the banana leaf and place on a platter lined with fresh banana leaf, if desired. Spoon over dressing, scatter with coriander and chilli, and serve with rice.
Cut the lime into tiny wedges and mix with the fish sauce, lime juice and sweet chilli sauce.
Cut both cheeks off the mango (deseed) and cut away from the skin of the mango.
Cut into roughly 1cm cubes and place into a side bowl
Finely chop half the red onion, red chilli (deseed for less heat) along with the coriander and place into a bowl with the mango
Squeeze the juice of the lime and add to the mix
Season with salt and pepper to your own taste before serving.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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