Cooking Instructions
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Step 1
Mince the
Garlic (2 cloves)
. Chop the leaves of the
Fresh Cilantro (as needed)
and the green part of the
Scallions (1 stalk)
. Dice the
Red Bell Pepper (1)
and the
Jalapeño Pepper (1)
.
Step 2
Place
Shallot (1)
, half of the garlic,
Low-Sodium Soy Sauce (45 mL)
,
Coconut Milk (240 mL)
, 2 Tbsp juice from
Limes (1 1/2)
,
Crushed Red Pepper Flakes (as needed)
,
Ground Ginger (as needed)
and
Brown Sugar (15 g)
in a food processor, blend into a marinade.
Step 3
Place
Tilapia (2 pieces)
in a large ziploc bag and add about 2/3 of the marinade to the bag, reserving a third for later. Marinate fish overnight in the refrigerator.
Step 4
Combine
Canned Diced Pineapple (565 g)
, scallion, red bell pepper, jalapeño pepper, cilantro, the remaining garlic, the remaining Lemon Juice,
Chili Powder (3 g)
,
Salt (2 g)
, and
Extra-Virgin Olive Oil (2 mL)
. Cover and place in the refrigerator overnight.
Step 5
Preheat oven to 350 degrees F (180 degrees C).
Step 6
Cook
White Rice (185 g)
according to instructions and set aside. Keep warm.
Step 7
Place a
Banana Leaves (2)
seam side up on a cutting board. Take a marinated fish filet and place in the center of the leaf.
Step 8
Wrap the fish with the leaf and secure it with toothpicks.
Step 9
Turn wrapped fish over (seam side down) and place in a glass baking dish.
Step 10
Bake at 350 degrees F (180 degrees C) oven for about 20 minutes or until fish is done.
Step 11
Add reserved curry marinade to a sauce pan and heat over medium high heat for about 5 minutes- just until it starts to simmer.
Step 12
Once the fish is cooked, unwrap and serve it on plate with rice. Drizzle marinade over fish and top with fruit salsa.
