Loup de mer in Banana Leaf

Ingredients

• 2 Garlic cloves
• 1 chili pepper
• 150 g unsalted peanuts
• 1 tsp freshly grated ginger
• 1 tsp brown sugar
• 1 tbsp fish sauce
• 2 tbsp peanut oil
• 2 tbsp chopped coriander leaves
• 4 sea bass fillets (about 140 g each)
• 1 large banana leaf (or parchment or baking paper as substitute)
• 6 kaffir lime leaves
• 1 lime wedge

Instructions

1. 1.

   Peel and finely chop the garlic. Wash, trim, and finely chop the chili pepper. Mix the peanuts with the garlic, chili, ginger, sugar, fish sauce, oil, and coriander.

2. 2.

   Wash the sea bass fillets, pat dry, and cut in half. Spread peanut mixture on one side (meat side) of each fillet and place another fillet on top. Wash and pat dry the banana leaf, quarter it, and fold around the fish. Tie with kitchen twine if needed. Place bundles in a bamboo steamer and steam over hot water vapor for about 10 minutes (or use a steamer basket at 100 °C for ~7 minutes).

3. 3.

   Thinly slice the kaffir lime leaves into very fine strips. Open the bundles and garnish with the leaf strips and lime wedges.

4. 4.

   Serve with cauliflower purée if desired.