Indonesian Fish Wraps
Author: Elizabeth Peyton-Jones
Ingredients
Serves 4
- 500g fillets of white fish (haddock, halibut, monkfish, red snapper, or flounder), cut into 5cm chunks
- 1 stem lemongrass
- 2 cloves garlic
- 2 shallots
- 1-2 red chilis
- 1 tsp coriander seeds
- 1 cm fresh turmeric root
- 1 cm fresh ginger root
- 20 drops liquid aminos
- ½ lime juiced
- 1 Tbsp tamarind water
- 2 Tbsp coconut milk
- 1 Tbsp coconut oil
- 4 large or 8 medium romaine, kale, or cabbage leaves
- ½ ripe mango, thinly sliced
- 1 radish, thinly sliced
- Handful of watercress leaves, microgreens, or sprouts.
Instructions
- Blend the lemongrass, garlic, shallots, coriander seeds, turmeric, liquid aminos, lime juice, tamarind water, and coconut oil and milk into a smooth paste.
- Marinate the fish for 2 hours or overnight.
- Line a baking sheet with tin foil and broil on "HI" for 12-15 minutes, depending on the thickness of your fish, turning them once.
- Wrap with your favourite leaves and add the mango and radish slices and leaves.
