Little Fish Cakes in Banana Leaves
- Total Time
- 30 minutes, plus overnight refrigeration
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Ingredients
- 11-pound sea bass fillet or other firm-fleshed white fish, skin removed
- Salt to taste
- 1cup seafood marinade (see recipe)
- 8pieces banana leaf, each 6 by 8½ inches
- 8large whole basil leaves
- 4lime leaves, minced
Preparation
- Step 1
Cut the fish into 8 chunks, season them with salt and place in a nonreactive pan or bowl large enough to hold the chunks in a single layer. Spread the seafood marinade evenly over the fish, cover the pan and refrigerate for at least 6 hours, or overnight.
- Step 2
Place each chunk of fish in the center of a piece of banana leaf. Top each with a basil leaf and sprinkle with minced lime leaves. Fold the edges of the banana leaves over the fish to form small parcels. Fasten the loose ends with a toothpick.
- Step 3
Fill the bottom of a steamer with water almost to, but not touching, the rack and bring to a boil. Place the parcels on the rack and steam, covered, for 15 minutes.
- Step 4
When ready to serve, prepare a charcoal grill. Place the parcels on the grill and cook for 5 minutes, or until the banana leaves are evenly browned. To eat, unwrap the parcels to expose the fish. (Do not eat the banana leaf.)
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