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 minsFor 4 - 60 mins

• Cooking time:

  For 2 - 50 minsFor 4 - 70 mins