Lime and Chilli Fish Baked in Banana Leaves
Let your guests unwrap their own fish “package” at the table so that the spicy aroma wafts up from the plates and enlivens their appetites. Foil can be used if
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 large banana leaves
- 4 x 10cm (4-inch) sticks fresh lemongrass
- 3 fresh small red thai (serrano) chillies, sliced thinly
- 4 cloves garlic, crushed
- 1 tablespoon finely grated lime rind
- 1/3 cup (80ml) lime juice
- 2 tablespoons finely grated fresh ginger
- 1 cup coarsely chopped fresh coriander (cilantro)
- 1/3 cup (160ml) light coconut milk
- 8 x 150g (4½ ounces) firm white fish fillets
- 2 1/2 cup (500g) doongara rice
- 1 1/4 litres (5 cups) water
- 4 green onions (scallions), sliced thinly
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