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 (or a piece of aluminium foil)
  • Salt and pepper

Preparation time


Cooking time



  1. Recommended CADAC cooking Surfaces : Grillplate
  2. 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.
  3. 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).
  4. 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).
  5. Serve fish in banana leaves, accompanied with a ball of rice.