Ingredients
Bay Leaf1 leaf
Banana Leaf2 leaf
Onion1 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
Lemon2 piece- Saffron threads1 teaspoon
- Cup of water1 cup
Steps
- 1
Preheat the oven to 180 degrees Celsius and place the rack in the middle position.
5 minRequired Tools:
Oven - 2
Boil water in a small pot and add the chicken broth until dissolved.
5 minRequired Tools:
Pot - 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 minRequired Tools:
Baking Sheet - 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
Nutrition Facts
Bay Leafper 100gBanana Leafper 100gOnionper 100gLemonper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.