Fish Stuffed with Five-Treasure Jasmine Rice Roasted in a Lotus Leaf

Name: Fish Stuffed with Five-Treasure Jasmine Rice Roasted in a Lotus Leaf
Prep time: 40 min
Total time: 1 h
Yield: Makes 6 servings
Ingredients: 2 tablespoons chopped crystallized ginger; 2 cups brewed jasmine tea made from 2 teabags or 2 tablespoons loose tea; 2 teaspoons soy sauce; 1½ cups sushi rice; 2 scallions, roots and wilted leaves trimmed, thinly sliced; 2 whole red snappers or sea bass, about 2 pounds each, scales, gills, and fins removed; 2 tablespoons shredded unsweetened coconut; 2 tablespoons soy sauce; 4 dried lotus leaves; 1 large dried fig, chopped; 2 tablespoons chopped fresh cilantro; 2 teaspoons toasted sesame oil; Oil for coating grill grate and grill screen; ½ teaspoon Sesame Szechwan Salt; Juice of 1 lemon; 2 tablespoons sliced or slivered almonds

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Lotus is an olfactory orgasm; a deep whiff can lead to momentary swooning. The magic of cooking in lotus is that its intoxicating fragrance infuses anything it touches. Lotus leaves come dried and are available in Asian groceries. They are huge, spanning 2 feet or more. All you have to do is soak them in a sink (or large bowl) filled with warm water until they become pliable, about 10 minutes. The fish in this recipe is left whole, but its main skeletal bones are removed, making it easy to

Ingredients

Fish course
Pescatarian

Ingredients

Method