Pan-Grilled Rockfish Fillet In Banana Leaf

Name: Pan-Grilled Rockfish Fillet In Banana Leaf
Ingredients: 4 pieces of banana leaves, divided; peanut oil, for greasing the banana leaf; 8 tablespoon sambal paste with lemongrass, divided; 3 tablespoon 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

SeaSaltWithFood Angie|Aug. 24, 2015 3:02 pm EST

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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.

Servings

1

Ingredients

4 pieces of banana leaves, divided
peanut oil, for greasing the banana leaf
8 tablespoon sambal paste with lemongrass, divided
3 tablespoon 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.