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Baked Fish In Banana Leaves

Fish that is prepared in this way is particularly succulent and flavourful. Fillets are used here, rather than whole fish, which is easier for those who don't like to mess about with bones. It is a great dish for a barbecue.

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250ml/8fl oz/1 cup coconut milk
30ml/2 tbsp red curry paste
45ml/3 tbsp fish sauce
30ml/2 tbsp caster sugar
5 kaffir lime leaves, torn
4 x 175g/6oz fish fillets, such as snapper
175g/6oz mixed vegetables, such as carrots or leeks, finely shredded
4 banana leaves or pieces of foil
30ml/2 tbsp shredded spring onions, to garnish
2 red chillies, finely sliced, to garnish


Serves: 4


Combine the coconut milk, curry paste, fish sauce, sugar and kaffir lime leaves in a shallow dish.

Marinate the fish in this mixture for about 15-30 minutes. Preheat the oven to 200°C/400°F/Gas 6.

Mix the vegetables together and lay a portion on top of a banana leaf or piece of foil. Place a piece of fish on top with a little of its marinade.

Wrap the fish up by turning in the sides and ends of the leaf and secure with cocktail sticks. (With foil, just crumple the edges together) Repeat with the rest of the fish.

Bake for 20-25 minutes or until the fish is cooked. Alternatively, cook under the grill or on a barbecue. Just before serving, garnish the fish with a sprinkling of spring onions and sliced red chillies.

COOK'S TIP:- Coconut milk is low in calories and fat and so makes an ideal basis for a low fat marinade or sauce. Choose colourful mixed vegetables such as carrots, leeks and red pepper, to make the dish more attractive and appealing.

NUTRITION NOTES Per portion:- Energy 258Kcals/1094kj, Fat 4.31g, Saturated Fat 0.7g, Cholesterol 64.75mg, Fibre 1.23g

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