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Asian-style monkfish in banana leaf
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
Arthur Potts Dawson's way of cooking this meaty fish by wrapping it in a fragrant banana leaf yields wonderful results
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Ingredients
- 3-4 banana leaf
- 1 monkfish tail, skin and bone removed, cut into bite-sized chunks
- 1 handful cooked rice
- 8 Spring onions, finely chopped
- 1 clove Garlic, peeled, finely chopped
- 1/2 red chilli, finely chopped
- 3 cm piece root Ginger, peeled, finely chopped
- 4 tbsp Mirin, plus extra for drizzling
- 5 tbsp Soy sauce, plus extra for drizzling
- 4 tbsp White wine
Method
1. Layer the banana leaves on top of each other, then place the monkfish pieces on top. Cover the fish with rice and scatter over the spring onions, garlic, chilli and ginger.2. Wrap the monkfish up in the banana leaves, folding each side of the leaves inwards. Before you close the parcel, drizzle in the mirin, soy sauce and white wine. Close the parcel and secure with a wooden skewer.
3. Heat a barbecue and cook the parcel for 20 minutes, turning over once. (Don’t worry if the leaf burns and singes, the inside will be fine.) Remove and place onto a serving plate.
4. To serve, open up the parcel and drizzle over a little bit more mirin and soy sauce.
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Latest Comment
Hi can you print the recipe for the Italian lemon cake Amanda Lamb made for fathers day please. It featured recently on the show.