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Pan-Grilled Rockfish Fillet in Banana Leaf

This recipe uses a marinade of sambal paste and lemongrass. Once you have the sambal on hand you can create many delicious...

This recipe uses a marinade of sambal paste and lemongrass. Once you have the sambal on hand you can create many delicious spicy meals, like this pan-grilled rockfish fillet in banana leaf with okra and angle beans. This recipe uses rockfish, but you can opt for skate wing, stingray, or any mildly flavored fish. 

 

Notes

*Note: Dried shrimps (optional) if using, stir in with the sambal paste.

Ingredients

  • 4 pieces of banana leaves, divided
  • Peanut oil, for greasing the banana leaf
  • 8 Tablespoons sambal paste with lemongrass, divided
  • 3 Tablespoons dried shrimps, soaked, optional, to serve
  • 4 pieces of rockfish fillets, divided
  • 6 okra, sliced, divided
  • 4-5 angle beans, sliced, divided
  • 1/2 small red onion, sliced, divided
  • Sea salt, to taste
  • Calamansi limes
  • Rice, cooked, to serve

Directions

Place two banana leaves on a hot cast-iron pan and grease with peanut oil. Place two tablespoons of sambal paste in the center of the banana leaf and spread it around. Place 2 pieces of fish fillet over the sambal paste and let it cook briefly, about a minute. Then cover the pan with a lid. Once the fish is cooked on one side, about 4 to 5 minutes, remove the lid and use a spatula to turn the fish over. Scatter the prepared vegetables all over the fish and top it with extra sambal (about 2 tablespoons).

Cover the pan again for another 4 to 5 minutes, stir the vegetables around, and season with salt and calamansi juice. Serve warm with steamed rice.

Repeat with the second half of the ingredients.