teaspoon kosher salt (for added flavor, skip salt and add 1 chicken boulion cube)
Serving Size: 1 (523) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 165 g27 %
Total Fat 18.4 g28 %
Saturated Fat 3 g15 %
Cholesterol 62.5 mg
Sodium 1120 mg
Dietary Fiber 2.9 g11 %
Sugars 0.8 g3 %
Protein 32 g
Bring the cup of water to a boil and add the salt or cube and rice. Stir and reduce to a simmer. Cover and cook for 20 minutes. This will make more rice than you need, but you don’t have a pot small enough to make less. Bring a wok of water to boil with a steamer basket on top. Place a 12“ square of banana leaf inside and wilt the leaf to a pliable state. Remove the leaf, cut two “shoe string” strips, with the grain, to use for tying and reserve.
Mix ingredients 2 through 9 together in a low flat bowl. Place the filet in the mixture and turn to coat both sides.
Lay the coated filet on the leaf, pour on the remaining mixture, and wrap it up. Secure with the strips.
Place the package in the steamer and cook for 10 minutes.
Plate half the rice and lay the unwrapped filet on top. Pour remaining juices over the top.