© MealPair. All rights reserved.
Made for better dinners and smarter shops.
Smoky banana-leaf parcels of garlic, ginger and tamari-marinated sea bass, served with jasmine rice and a bright tomato, red onion and lime relish with salted egg.
Difficulty
medium
Adjust recipe
Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Make ingredients go further
Ranked by useful ingredient overlap and enough variety to keep the meals distinct.
Awaiting review
Filipino-inspired chicken thigh skewers with a smoky garlic, ginger and lime glaze, served with jasmine rice, a sharp lime-soy dip and crunchy green mango salad.
Awaiting review
Spiced, crisp-edged hake with a juicy warm relish of greens, tomatoes and cannellini beans, served over golden pan-fried maize cakes.
Awaiting review
Crisp-edged smoked mackerel and butter bean fritters, warmly spiced with thyme and allspice, served with a juicy tomato, cucumber and lime relish.
Awaiting review
Smoky, warmly spiced beef kebabs with brown rice and a crisp tomato, cucumber and peanut-coriander salad, brightened with plenty of lime.
Get everything ready
Bring a small pan of water to the boil. Lower in the eggs and boil for 9 minutes. Drain, cool under cold running water, then peel and roughly chop.
Timer available in cooking mode · 9 min
Put the rinsed rice and water in a lidded saucepan. Bring to the boil, cover, reduce to the lowest heat and cook without lifting the lid.
Timer available in cooking mode · 12 min
Mix the garlic, ginger, tamari, lime zest, 1 tablespoon of lime juice and the oil in a shallow dish. Turn the sea bass in the mixture and leave while you prepare the parcels.
Briefly pass each banana leaf over a low barbecue flame or dry hot griddle until glossy and pliable, about 10 seconds per side. Do not scorch them. Lay the leaves shiny-side down on a board.
Combine the tomatoes, red onion, chilli, coriander, chopped egg, remaining lime juice and a pinch of salt. Taste and add a little more lime juice if needed. Keep aside so it stays fresh.
Take the rice off the heat and leave it covered for 5 minutes. Fluff with a fork just before serving.
Timer available in cooking mode · 5 min
Step by step
Heat a barbecue for medium-high indirect heat, or heat a lidded griddle pan over a medium heat. Lightly oil the griddle if using.
Place one sea bass fillet in the centre of each banana leaf and divide the spring onion over the fish. Fold the long sides over, then fold in the ends to make secure parcels. Place them seam-side down.
Cook the parcels with the barbecue lid closed, or cover the griddle pan tightly with a lid or foil, for 8 to 10 minutes. Turn once halfway through. The leaves should be charred in patches and the fish should be opaque and flake easily; its thickest part should reach 63°C.
Timer available in cooking mode · 10 min
Open the parcels carefully, as hot steam will escape. Spoon the lime egg relish over and around the fish, then serve with the steamed rice and optional cucumber slices.
New — public averages appear after five verified ratings.
Sign in to rate