Seer Fish Wrapped in Banana Leaf with Spinach and Bean Salad
Serves:
4
Difficulty:
Easy
Ready in:
45 minutes
- 4 fillets of Seer fish
- 4 banana leaves
- Fish Marinade
- 40 ml lime juice (1-2 limes)
- 4 tsp ground black mustard seeds with a splash of white vinegar
- 2 tsp turmeric powder
- 2 tsp garlic oil
- 1 tsp tamarind pulp
- pinch salt and pepper
- Relish
- 40g curry leaves
- 3-4 garlic cloves
- 2 green chillies
- 2 tsp cumin seeds
- 100g fresh coconut flesh
- 2 tsp lime juice
- pinch pepper
- Salad
- 400g (1 tin) ready to eat red kidney beans, drained
- 100g spinach
- 5ml sesame oil
- pinch salt and pepper, to taste
- Heat the oven to 180C.
In a small bowl, mix together the fish marinade ingredients. Lay each fillet of seer on a washed banana leaf and cover with the marinade. Wrap the leaf around the fillet and secure with string. Place in a baking dish and bake for 35-40 mins until the fish is tender. - Whilst fish is cooking prepare the relish and salad. For the salad, lightly steam the spinach for 1-2 minutes until wilted and mix with the drained red kidney beans, a pinch of salt and pepper and drizzle of sesame oil to coat. Set aside.
- For the relish, mix all ingredients (except the lime juice and salt) into a food processor and grind to make a fine paste. Finish with the lime juice and pinch of salt to taste.
- Place the banana leaf wrapped fish on a bed of the bean and spinach salad (still wrapped in the leaf) and serve with a small bowl of the relish.
