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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