Indonesian Fish Fillet in Banana Leaf
Instructions: For 2 (For 4)
Carrot: 1 (2)
Chayote: 1 (2)
Spring Onions: 1 bunch (2 bunches)
Lime: 1 (2)
Tamarind Paste: 1 pod (2 pods)
Desiccated Coconut: 1 pod (2 pods)
Aromatic Spice Pod: 1 pod (2 pods)
Tilapia Fish Fillets: 1 pack (2 packs)
Banana Leaves: 2 (4)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Red Chilli Flakes: 1 pod (2 pods)
Lemongrass: 1 stick (2 sticks)
Turmeric Root: 1 piece (2 pieces)
Coriander: 1 bunch (2 bunches)
Jasmine Rice: 1 bag (2 bags)
Coconut Milk: 1 small can (1 large can)
Palm Sugar: 1 pod (2 pods)
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.
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
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