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Monkfish Wrapped in Banana Leaves

Monkfish Wrapped in Banana Leaves

Preparation Time:
Cook time:
Yield: 4 servings


4 large Banana Leaves
drop Olive Oil
2 fresh Red Chili
2 sticks Lemon Grass, leaves removed, centers finely chopped
1 clove Garlic, finely chopped
2 handfuls fresh Cilantro, roughly chopped
2 Limes, juiced and zested
1 can Coconut Milk (14 oz)
2 Tbsp Sesame Seed Oil
drizzle of Fish Sauce
1 Tbsp Soy Sauce
2 heaped Tbsp fresh Ginger, finely sliced
4 pieces Monkfish (6 to 8 ounce each)
4 Rosemary Sprigs or Bay Leaf Sticks, to secure


Preheat the oven to 450 degrees F. To make the banana leaves more pliable, hold for a few seconds over a gas flame. Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. Place the fish on top and then spoon the rest of the paste on the top. Bring the sides in and spike securely with a rosemary sprig or bay leaf stick. Put the wrapped monkfish on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes. Serve with white rice.

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