Banana leaf bream
In this recipe from from Hoppers' Karan Gokani, a whole sea bream is smothered in an intense spice paste and wrapped in a banana leaf to cook; this allows all the flavours to cook inside the parcel with the fish, while the banana leaf adds a unique, grassy flavour. This is such a fun way to cook fish - make sure to open the parcel at the table!
Ingredients
Metric
Imperial
- 3 tbsp of rapeseed oil
- 1/2 red onion, finely sliced
- 1/2 tsp fennel seeds, lightly toasted
- 150g of green mango, peeled and grated
- 2 garlic cloves
- 1 in of ginger
- 1 lemongrass stalk, (remove the drier, huskier layers and use only the first 2-3 inches of the white bit at the bottom)
- 3 tbsp of freshly grated coconut, (or 2 tbsp desiccated coconut soaked for 30 mins)
- 8 curry leaves
- 1 tbsp of Kashmiri chilli powder
- 1/2 lime, juiced
- 1/2 tsp sea salt
- 1 sea bream, scaled and gutted (or use 2 fillets)
- 1 banana leaf
- 1 tbsp of coconut oil
Equipment
- Blender
Method
Heat the rapeseed oil and fry the onion until light golden brown
- 3 tbsp of rapeseed oil
- 1/2 red onion, finely sliced
Combine the remaining ingredients in a blender, apart from the fish, banana leaf and coconut oil, and blend to a thick paste
- 1/2 tsp fennel seeds, lightly toasted
- 150g of green mango, peeled and grated
- 2 garlic cloves
- 1 in of ginger
- 1 lemongrass stalk, (remove the drier, huskier layers and use only the first 2-3 inches of the white bit at the bottom)
- 3 tbsp of freshly grated coconut, (or 2 tbsp desiccated coconut soaked for 30 mins)
- 8 curry leaves
- 1 tbsp of Kashmiri chilli powder
- 1/2 lime, juiced
- 1/2 tsp sea salt
Coat the fish in this paste and wrap well in the banana leaf
- 1 banana leaf
- 1 sea bream, scaled and gutted (or use 2 fillets)
Cook the fish on a pan with the coconut oil for about 6 minutes on each side (or 2 minutes on each side if using fillets), over a medium heat
- 1 tbsp of coconut oil
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