Naar inhoud
  • Fish in banana leaf


    4 pieces of sea perch or redfish of approx. 150 g
    4 teaspoons chopped coriander
    1 tablespoon garlic, sliced
    4 tablespoons spring onion, chopped
    2 teaspoons ginger, chopped
    8 tablespoons white wine
    2 tablespoons olive oil
    ½ teaspoon saffron
    Banana leafs
    Salt and pepper

    Reversible grill | Meridian gas barbecues


    • Pre-heat the BBQ to 180°C.
    • Leave saffron to soak in white wine for five minutes.
    • Stir together all ingredients (except the fish) in a bowl and leave for 10 minutes.
    • Grill the fish shortly on the ribbed side of the non-stick coated reversible grill for about one minute each side. Take off the fish and keep separate on a plate.
    • Briefly cook the banana leaves in plenty of water to make them flexible.
    • Place two round banana leaves on a piece of aluminium foil (if you don’t have banana leaves, you can also use aluminium foil)
    • Pour some of the mixture in the centre of the banana leaf and place the fish on top. Add another layer of the mixture.
    • Fold the banana leaves around the fish and close with a pin.
    • Grill or barbecue the fish for 10-15 minutes (depending on the thickness of the fish).
    • Serve fish in banana leaves, accompanied with a ball of rice.

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