Recipe by Kitchen Witch Steph
My friend got this recipe off of Epicurious where it is touted as Tori Amos' favorite recipe. It is certainly popular with our husbands. It has a spicy sweetness to it. We live in too small of a town to find banana leaves so it is parchment paper for us. Coconut rice.makes a nice accompaniment.
Top Review by Dr. Jenny
We liked this easy to make recipe. I used half a jalapeno and definitely had to use the parchment paper--no banana leaves. This was a guilt free dinner served with assorted roasted veggies. Thanks!
- 1 inch cube fresh gingerroot, finely chopped (or grated)
- 2 garlic cloves, peeled and finely chopped (or grated)
- 2 green onions, finely chopped (green part only)
- fresh chili pepper, to taste
- 1 cup finely chopped fresh cilantro
- 2 tablespoons grapeseed oil (or safflower)
- 1 dash toasted sesame oil
- 1 dash soy sauce
- 1 dash fish sauce
- 4 teaspoons dark maple syrup
- 4 (4 ounce) fresh tilapia fillets (or other firm-fleshed whitefish)
- 4 large banana leaves (or unbleached parchment paper)
Directions See How It's Made
- Preheat oven to 400°F
- Combine all topping ingredients in a bowl.
- Season with salt and pepper to taste.
- Place a fillet on each banana leaf and divide topping evenly among them, spreading it over the top.
- Fold each banana leaf over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly. Place on a baking sheet and bake 25 to 30 minutes.