Hoki Fillet
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 fish fillet (s) (hoki fillet)
- 2 slices bacon
- 1 cup crabs
- 1 slice mango (s)
- 1 chilli pepper (s), red, mild, pitted, finely chopped
- 0.5 ½ banana (s), well ripe (tiger banana)
- 1 teaspoon celery, finely chopped
- 1 teaspoon onion (s), finely chopped
- 1 pinch turmeric
- 1 pinch tandoori masala
- 1 small pepper (s), red, fresh, hot
- 4 sprigs coriander, fresh
- 1 tablespoon lime juice, fresh
- salt
- Black pepper from the mill
- Banana (s) - leaf
Print Recipe
Pin Recipe Instructions
- Wash the fish fillet, pat dry. Drizzle with lime juice, pepper, lightly salt, wrap in aluminum foil and place in the fridge for about 30 minutes.
- Put a piece of the banana leaf on aluminum foil, place the bacon on it, then spread the banana and spread the fish with the flat of your hand. Spread the crabs on top, put the mango slice, celery, onions and chilli pepper. Sprinkle with tandoori masala, turmeric, roughly chopped 2 stalks of coriander and place the pepper on top. Wrap well in aluminum foil.
- Cook the parcel on the hot grill for about 7 minutes, after 5 minutes open the foil and check. (Cooking time depends on the thickness of the fillet)
- Place the fish in the banana leaf on a hot plate and garnish with the leaves of the remaining coriander.
- This goes well with rice and black beans
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