Thai scented snapper wrapped in banana leaves
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Unwrap the banana leaves and a burst of fragrances- ginger, kaffir lime, coriander and basil- will rise up with the steam.
Ingredients
Snapper, raw
600 g, (4x150g fillets)
Fresh lemongrass
1 piece(s), stem, finely chopped
Kaffir lime leaves
2 individual, finely shredded
Fresh red chilli
1 whole, seeded, thinly sliced
Fresh ginger
1 tbs, peeled, cut into matchsticks
Fresh coriander
2 tsp, root
Sweet chilli sauce
1 tbs
Fresh coriander
½ cup(s), leaves
Fresh basil
¼ cup(s), leaves
Lime(s)
1 medium, cut into wedges, to serve
Microwave basmati rice
½ packet(s), (125g)
Choy sum
1 bunch(es), baby
Pak choy
1 bunch(es), baby
Reduced salt soy sauce
5 ml, (1 tsp)
Instructions
1
Preheat oven to 200°C. Cut four 40cm squares from the banana leaves. Bring a large saucepan of water to the boil. Using tongs, dip each square into the boiling water to soften. Refresh under cold running water.
2
Place 1 fish fillet in the centre of each square. Top with the lemongrass, kaffir lime, chilli, ginger and coriander root. Drizzle with the sweet chilli sauce. Fold the banana leaf over to enclose the filling and use kitchen string to secure. Place on a baking tray. Bake for 10 minutes or until just cooked through.
3
Place the fish parcels on serving plates. Open parcels and sprinkle with the coriander and basil leaves. Serve immediately with the lime wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.