Chilli fish baked in banana leaf

Name: Chilli fish baked in banana leaf
Yield: Serves 4
Cuisine: Australia
Ingredients: 4 tablespoons Sambal Bajak; 4 X 150 g/5 oz white fish fillets (snapper, blue eye, rock cod, barramundi, bream etc.); 4 fresh banana leaves, cut into large squares; 4 X 150 g/5 oz white fish fillets (snapper, blue eye, rock cod, barramundi, bream etc.); 4 X 150 g/5 oz white fish fillets (snapper, blue eye, rock cod, barramundi, bream etc.); 4 X 150 g/5 oz white fish fillets (snapper, blue eye, rock cod, barramundi, bream etc.); 4 X 150 g/5 oz white fish fillets (snapper, blue eye, rock cod, barramundi, bream etc.); 4 X 150 g/5 oz white fish fillets (snapper, blue eye, rock cod, barramundi, bream etc.); ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; 40 ml/1¼ fl oz strained lime juice; green onions/scallions, finely sliced; green onions/scallions, finely sliced; slices of lime; steamed rice, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 tablespoons Sambal Bajak
4 fresh banana leaves, cut into large squares
4 X 150

Oceania
Australian
Australia
Fish course
Pescatarian
Gluten-free

Method

Spoon 2 teaspoons sambal bajak onto each banana leaf. Lay each fish fillet on a banana leaf and season with salt, pepper and lime juice. Spoon remaining sambal bajak over fish and fold banana leaf over to cover the fish and make a package. Secure with skewers or toothpicks.