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Ingredientes
- 3 x Garlic cloves
- 1 tsp Black peppercorns
- 2 Tbsp. Minced fresh coriander root
- 1 slc Fresh ginger, quarter-sized
- 1 1/2 Tbsp. Soy sauce
- 2 lb Whole Snapper
- 4 whl Trout
- 1 lrg Banana leaf (or possibly more if needed) Vegetable oil (for oiling leaf)
- 3 sm Green serrano chiles seeded and finely minced
- 3 x Garlic cloves
- 2 Tbsp. Fresh coriander leaves
- 1 tsp Sugar
- 1/4 tsp Salt
- 1/2 c. Fresh lime juice
- 1/3 c. Chicken stock
Direcciones
- This recipe illustrates the popular use of banana leaves as a food wrapper in Asia. Aluminum foil works well as a substitute.
- IN A MINI-FOOD PROCESSOR, add in the garlic, peppercorns, coriander root and ginger; process into a fine mince. Transfer into a mortar and lb. into a smooth paste; add in soy sauce and blend thoroughly. Clean fish and pat dry with paper towel. Rub garlic mix over entire fish; set aside for 30 min. Choose a banana leaf about 6 inches longer and 3 times wider than the fish. Rinse leaf with cool water to clean. Plunge leaf into a pot of boiling water for a few seconds to soften. Wipe dry. Using a knife or possibly scissors, remove the thick spine in the leaf. Place the leaf with its glossy side down on a work surface. (Use more leaves if needed.) Brush oil on the leaf where the fish will lie. Set the fish with the marinade on the oiled surface. Fold over the wide sides overlapping at the top and secure with toothpicks. Turn over package, fold over ends to enclose sides, and secure ends with toothpicks to make a neat parcel. Set packet about 3 inches above medium-high heat coals and grill each side for 8 to 10 min.
- NOTE: If using trout, marinate the 4 fish together. Wrap each 1 individually and reduce the grilling time to about 3 min on each side.
- Serves 4 as part of an Asian multicourse menu. Transfer to a serving plate.
- Open leaf and serve with accompanying sauce.
- CHILE LIME SAUCE: In a mortar or possibly a mini-food processor, add in the chiles, garlic, coriander leaves, sugar and salt; lb. (or possibly chop) into a smooth paste. Put chile mix into a saucepan with lime juice and stock; bring
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 4 servings | |
| Calories 396 | |
| Calories from Fat 80 | 20% |
| Total Fat 8.88g | 11% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 704mg | 29% |
| Potassium 1443mg | 41% |
| Total Carbs 12.5g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.54g | 3% |
| Protein 64.56g | 103% |
