BASA FISH WRAPPED IN BANANA LEAF AND THAI HERBS

HI...TODAY I AM POSTING A DIETERS DELIGHT...AFTER ALL THE 


GOBBLING,MUNCHING GORMANDIZING AND GLUTTONY....... I NEEDED A MEAL 


THAT WAS LIGHT AS AIR....... I PULLED OUT THIS RECIPE FROM THE BLUE


 ELEPHANT COOKBOOK AND IT SEEMED PERFECT.IF YOU RE IN THE MOOD FOR 


A WHOLESOME MEAL WHICH GIVES YOU THE FEELING OF BEING EXTREMELY

FULL...THIS ONES NOT FOR YOU BUT IF YOU FEEL LIKE A LIGHT MEAL THAT

GIVES YOU A SATSFIED AND YET NOT TOOOOO FULL FEEL,GO FOR THIS.......ITS 


LOVELY!! THIS FISH RECIPE TURNED OUT TO BE VERY SUPTLE AND SOFT.......THE


 FLAVORS ARE NOT TOO INTIMIDATING AND SOMEHOW BLEND IN 


BEAUTIFULLY......HERE GOES THE RECIPE!!!

BASA FISH FILLET WRAPPED IN BANANA LEAF(OPT) WITH THAI HERBS RATED

8/10

INGREDIENTS

1)2 FILLETS SEA BASS WASHED IN LEMON JUICE AND PRICKED

2)1 LARGE STALK LEMON GRASS CHOPPED INTO 2 CM PIECES

3)THAI GINGER(GALANGAL) THINLY SLICED AND CUT INO MATCHSTICKS.

4)GARLIC 6 CLOVES


5)2 GREEN CHILLIES


6)CORIANDER ROOT 2 TABLESPOON

7)5 TABLESPOON OYSTER SAUCE

8)3 TSP LIGHT SOYA SAUCE

9)1/4 TSP WHITE PEPPER POWDER

10)3/4 TSP SUGAR OR SPLENDA

11)1 TABLESPOON MELTED BUTTER

12)BASIL LEAVES ABOUT 10

13)2 LIME LEAVES SHREDDED AND CENTRE VEIN THROWN

14)GROUND BLK PEP 1/4 TSP

WRAPPER

1 BANANA LEAF(I NEVER USED THIS)

1 SHEET ALUMINIUM FOIL

PRE HEAT OVEN 200 DEGREES CENTIGRADE

METHOD

1)IN A MORTAR,FINELY POUND LEMON GRASS,GALANGAL,GARLIC,CHILLIES


,WHITE PEP AND CORIANDER ROOT..YOU REALLY NEED TO POUND POUND AND 


POUND.MIX SHOULD BE VERY FINE.KEEP THIS MIX ASIDE IN A BOWL.

2)ADD OYSTER AND LIGHT SOYA SAUCE,SUGAR,PEPPER AND MELTED BUTTER


 AND PIECES OF SHREDDED LIME LEAF.

3)PUT FISH FILLET IN THIS MARINADE AND COAT WELL.ADD BASIL LEAVES

4)WRAP THE FISH AND BLENDED MIX IN THE LEAF(I JUST BUTTERED THE FOIL

AND WRAPPED THE FISH IN THE FOIL.)

5)NOW BAKE FISH IN A 200 DEGREES PRE HEATED OVEN FOR 15 MINUTES OR


 UNTIL  TOOTHPICK INSERTED IN COMES OUT WITH EASE. EAT ...ENJOY 


PRINTER FRIENDLY RECIPE(BASA FISH MARINATED IN THAI HERBS