Zutaten
Lorbeerblatt1 leaf
Bananenblatt2 leaf
Zwiebel1 piece- Chicken broth cube2 cube
- Cup of coriander1 cup
- Tablespoon of ground cumin1 tablespoon
- Tablespoon of ground coriander1 tablespoon
- Kilogram of kingfish2.5 kilogram
- Tablespoon of olive oil3 tablespoon
- Teaspoon of lemon zest1 teaspoon
- Teaspoon of freshly ground black pepper1 teaspoon
Zitrone2 piece- Saffron threads1 teaspoon
- Cup of water1 cup
Schritte
- 1
Preheat the oven to 180 degrees Celsius and place the rack in the middle position.
5 MinBenötigte Werkzeuge:
Ofen - 2
Boil water in a small pot and add the chicken broth until dissolved.
5 MinBenötigte Werkzeuge:
Topf - 3
Add the bay leaf, cumin powder, and coriander, and simmer until reduced by half. Remove the pot from the heat and set aside.
5 Min - 4
Place one banana leaf in a baking sheet (large enough to hold the fish) and brush with olive oil, then place the punctured fish on top with the skin side down and the flesh side up.
5 MinBenötigte Werkzeuge:
Backblech - 5
Sprinkle the fish with lemon zest, black pepper, and saffron threads.
5 Min - 6
Place the coriander, onion, and lemon on the side of the fish, pour the prepared sauce over the onion and lemon, and fold the other half of the fish over the filling.
5 Min - 7
Fold the banana leaf over the stuffed fish and cover the fish completely with the other banana leaf. Secure the fish with kitchen twine.
5 Min - 8
Place in the preheated oven for 40-50 minutes until the fish is fully cooked and steam escapes from the banana leaves.
50 Min - 9
Serve hot with lentils, roasted vegetables, or salad.
5 Min
Nährwertangaben
Lorbeerblattpro 100gBananenblattpro 100gZwiebelpro 100gZitronepro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.