Steamed Plaice Fillets in Banana Leaves with Mustard Gaper Sauce

Name: Steamed Plaice Fillets in Banana Leaves with Mustard Gaper Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 pieces of banana leaf, washed; 2 plaice or flounder fillets, rinsed and patted dry; salt and freshly ground black pepper; juice of 1 lime; 2 plaice or flounder fillets, rinsed and patted dry; 2 plaice or flounder fillets, rinsed and patted dry; ½ cup plus 2 tablespoons white wine; 1 tablespoon prepared English mustard; small handful of capers, plus extra to garnish; 1 tablespoon rice vinegar; pat of butter; salt and freshly ground black pepper; 2 yellow bell peppers, seeded and chopped; 1 onion, chopped

Preparation info

Serves
2

Difficulty
Medium
Ready in
25 min

Appears in

China Modern

By Ching-He Huang

Published 2006

About

Another Mediterranean-style fish recipe, served Chinese style in banana leaves. They make a real difference, adding flavor and helping to keep the fish tender and moist. The rice vinegar lends an Eastern tang. If you cannot get banana leaves, you can do without and wrap the fish in foil.

Ingredients

2 plaice or flounder fillets, rinsed and patted dry
2 pieces of banana leaf, washed
jui

Asia
China
Fish course
Pescatarian
Gluten-free

Method

Put the plaice fillets on the banana leaves, season with salt and pepper, drizzle with lime juice then wrap the fillets in the leaves, securing with toothpicks. Place the parcels on a heatproof plate that fits in a bamboo steamer. Fill a wok or pan with boiling water to a depth that will not submerge the base of the steamer and steam the parcels for 10 minutes.