Serves 4
- 4 large banana leaves or grapevine leaves
- a little olive oil
- 2 fresh chilies, red, green or both
- 2 stalks of lemongrass, outer leaves removed, finely
chopped
- 1 clove of garlic, finely chopped
- 2 good handfuls of fresh cilantro, roughly chopped juice
and zest of 2 limes
- 2 tablespoons sesame seed oil
- 2 heaped tablespoons finely sliced fresh ginger
- 6-8 oz monkfish per person
- 14 oz can of coconut milk
- 4 rosemary sprigs or bay leaf stalks, to secure
Preheat the oven to 450 degrees F. Lay out your banana
leaves and rub them with olive oil. Leaving aside your fish,
coconut milk, and herbs, sprinkle a little bit of everything
else on one end of each leaf. Place your fish on top and
then sprinkle what’s left over them, except the rosemary
or bay leaf sprigs. Pour 5-6 tablespoons of coconut milk
into each parcel before folding the leaf over the fish,
bringing the sides in and spiking it with a rosemary sprig
or bay leaf stalk to secure it. This will look lovely and
it’s natural, but I have been known to use a clothes
pin or string to hold it all together. It won’t be
a perfect seal but this allows it to breathe and steam,
letting the flavors infuse. So gutsy and tasty. Put your
parcels on a tray and bake for 15 minutes, then remove from
the oven and allow to rest for 5 minutes.
I serve the individual parcels on plates at the table and
let my friends dissect them. When opened, the fragrant steam
wafts up and smells fantastic. Serve with plain boiled rice
to mop up the juices -- that’s all it has to be. End
of story, done, lovely.
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