Grilled Fish on Banana Leaf
The Quirky Foodster Team
Ingredients
- Small whole fish, cleaned — 4
- Fresh lime juice — 2 tbsp
- Garlic, minced — 2 cloves
- Vegetable oil — 1 tbsp
- Salt and black pepper, — to taste
- Large banana leaves, cleaned and softened over flame — 4
Method
- Rub the fish with lime juice, garlic, oil, salt and pepper.
- Wrap each fish individually in a softened banana leaf, securing with kitchen string or a leaf strip.
- Preheat a grill to medium heat.
- Grill the wrapped fish for 8-10 minutes per side until cooked through.
- Unwrap carefully and serve hot.
Introduction: Whole fish seasoned and grilled wrapped in banana leaf, sold hot at roadside stalls.
Cultural Background: Wrapping fish in banana leaf before grilling keeps it moist and infuses a subtle herbal aroma, a popular preparation found at Samoan markets and roadside food stands.
Tips: Soften the banana leaves briefly over an open flame or in hot water so they fold without cracking. Check for doneness by unwrapping one parcel and checking the flesh is opaque.
Variations: Add a few slices of chilli inside the wrap for heat; use fresh herbs like Pacific basil inside the parcel for extra fragrance.
Storage: Best eaten fresh; store leftovers in an airtight container in the refrigerator for up to 1 day.
Reheating: Reheat gently in a covered pan or low oven to avoid drying out the fish.
Nutrition: Approx. 260 kcal, 32 g protein, 2 g carbohydrate, 13 g fat per serving.
FAQs:
Q: Can foil be used instead of banana leaf?
A: Yes, foil works as a substitute, though it won’t impart the same subtle aroma.
Q: Is banana leaf edible?
A: No, it is used as a wrapping for cooking and is discarded before eating.
- Small whole fish, cleaned — 4
- Fresh lime juice — 2 tbsp
- Garlic, minced — 2 cloves
- Vegetable oil — 1 tbsp
- Salt and black pepper, — to taste
- Large banana leaves, cleaned and softened over flame — 4
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