Ingredients
:
4 large banana leaves 2 tbsp oil
1 onion, roughly chopped
2 green chili peppers, deseeded and
roughly chopped
Thumb-size piece ginger, peeled and
roughly chopped
1 stick lemongrass, roughly chopped 1
garlic clove, roughly chopped
1 handful cilantro (coriander) leaves
Zest and juice of 2 limes
1 cup/ 250 ml coconut milk 1 tsp fish
sauce
1 tsp sugar
4 pieces monkfish fillet, approx 8 oz /
225 g each, skin on
1 lime, cut into wedges, to garnish
Method
: Prep and cook time: 35 min
1. Heat
the oven to 425°F (220°C / Gas Mark 7).
2. Soften
the banana leaves by carefully holding over a gas flame then set aside.
3. Put
all the ingredients apart from the monkfish into a food processor and pulse to
make a coarse paste.
4. Slice
the skin away from the flesh of the monkfish, leaving a hinge at one end. Place
a piece of fish skin side down on each banana leaf, spoon the paste under the
skin and wrap up the banana leaf. Secure with kitchen twine.
5. Place
the stuffed banana leaves on a cookie sheet and bake in the oven for 20
minutes. Serve with lime wedges.