Seabass with Asian Slaw
This seabass dish is cooked in a softened banana leaf and is packed with amazing flavours!
Ingredients
For the seabass:
- 1 banana leaf cut to 2 squares of approximately 1 square foot each.
- 4 sea bass fillets
- 1 small bunch coriander, roughly chopped
- 1 small bunch of mint, roughly chopped
- 1 lime, sliced
- 1 red chilli, sliced
- 1 thumb-sized knob of ginger, grated
For the slaw:
- ½ red cabbage, thinly sliced
- 2 carrots, julienned
- 1 red chilli, sliced
- 1 thumb-sized knob of ginger, finely grated to a paste.
- 2tbs palm sugar
- 50ml soy
- 25ml sesame oil
- 2 limes, juiced and zested
- 1 bunch coriander
- 1 bunch mint
- 50ml Greek yoghurt
Method
Heat a BBQ until it is hot.
Warm the banana leaf squares using a blow torch and lay the 2 seabass fillets on top of each. Sprinkle over the sliced ginger and chilli then squeeze over the juice of the lime. Sprinkle with coriander and mint then roll into parcels.
Place on the BBQ for 6–8 minutes.
To make the slaw: mix the ginger paste, palm sugar, soy, sesame oil, mint, coriander and yoghurt together in a bowl. Stir this through the carrots and cabbage then pile it into a bowl to serve.
Remove the parcels from the BBQ, open them to reveal the sea bass and serve alongside the slaw.
Ingredients
For the seabass:
- 1 banana leaf cut to 2 squares of approximately 1 square foot each.
- 4 sea bass fillets
- 1 small bunch coriander, roughly chopped
- 1 small bunch of mint, roughly chopped
- 1 lime, sliced
- 1 red chilli, sliced
- 1 thumb-sized knob of ginger, grated
For the slaw:
- ½ red cabbage, thinly sliced
- 2 carrots, julienned
- 1 red chilli, sliced
- 1 thumb-sized knob of ginger, finely grated to a paste.
- 2tbs palm sugar
- 50ml soy
- 25ml sesame oil
- 2 limes, juiced and zested
- 1 bunch coriander
- 1 bunch mint
- 50ml Greek yoghurt
Method
Heat a BBQ until it is hot.
Warm the banana leaf squares using a blow torch and lay the 2 seabass fillets on top of each. Sprinkle over the sliced ginger and chilli then squeeze over the juice of the lime. Sprinkle with coriander and mint then roll into parcels.
Place on the BBQ for 6–8 minutes.
To make the slaw: mix the ginger paste, palm sugar, soy, sesame oil, mint, coriander and yoghurt together in a bowl. Stir this through the carrots and cabbage then pile it into a bowl to serve.
Remove the parcels from the BBQ, open them to reveal the sea bass and serve alongside the slaw.
