Ingredients:
Allergens in bold
Carrot
Chayote
Spring Onion
Lime
Tamarind Chutney
Desiccated Coconut (sulphur dioxide and sulphites)
Aromatic Spice Blend
Coley Fillets (fish)
Banana Leaf
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Red Chilli Flakes
Lemongrass
Turmeric Root
Coriander
Jasmine Rice
Coconut Milk
Palm Sugar
Nutritional Information:
Per serving: Energy (kcal) 837 Fat 28g of which saturates 19g Carbohydrates 120g of which sugars 24g Protein 33g Salt 0.38g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
Despite not being edible in their own right, banana leaves are widely used in the Indonesian kitchen. Sturdy, flexible, waterproof and biodegradable, they are folded or laid out as anything from takeaway containers to plates, serving trays and bowls. Their most delicious function, though, is as a container for steamed or grilled foods, offering total protection from boiling or burning, sealing spices and juices inside while infusing the food with the leaf’s delicate, sweet aroma. This pepes ikan, leaf-steamed fish, is often paired with rice and raw vegetables, in this case chayote, a yielding, fruity squash popular in Indonesian cuisine.
Preparation time:
For 2 - 45 mins For 4 - 60 mins
Cooking time:
For 2 - 50 mins For 4 - 70 mins