Grilled Fish in Banana Leaves

Ingredients

While the original Indonesian version of Ikan Pepes uses a variety of Indonesian spices and ingredients, this adapted Burundian version incorporates local spices and flavors to create a unique twist. The use of banana leaves remains the same, as it adds a distinct flavor and aroma to the dish. The Burundian version may also feature different types of fish commonly found in the region. We alse have the original recipe for Ikan pepes, so you can check it out.

• 2 pounds (900g) fresh fish fillets (such as tilapia or catfish) 2 pounds (900g) fresh fish fillets (such as tilapia or catfish)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• 4 banana leaves, cut into 8-inch squares 4 banana leaves, cut into 8-inch squares
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
3. 3.
   In a small bowl, combine the ground coriander, cumin, paprika, salt, black pepper, and lemon juice. Mix well.
4. 4.
   Place the fish fillets in a shallow dish and pour the spice mixture over them. Ensure the fish is evenly coated with the marinade. Let it marinate for 15 minutes.
5. 5.
   Take a square piece of banana leaf and place a marinated fish fillet in the center. Fold the banana leaf over the fish to create a packet, securing it with toothpicks if needed. Repeat with the remaining fish fillets and banana leaves.
6. 6.
   Place the banana leaf packets on the preheated grill and cook for about 10-12 minutes, flipping once halfway through. The fish should be opaque and easily flake with a fork.
7. 7.
   Carefully remove the banana leaf packets from the grill and let them rest for a few minutes.
8. 8.
   Serve the Grilled Fish in Banana Leaves garnished with fresh cilantro. Enjoy!

Treat your ingredients with care...

• Banana leaves — Before using, rinse the banana leaves with warm water to remove any dirt or debris. If the leaves are stiff, gently steam them for a few minutes to make them more pliable.

Tips & Tricks

• If you can't find banana leaves, you can use aluminum foil as a substitute. However, the flavor will be slightly different.
• Experiment with different types of fish to find your favorite flavor combination.
• Serve the Grilled Fish in Banana Leaves with a side of steamed rice and a fresh salad for a complete meal.
• For an extra kick of heat, add a chopped chili pepper to the marinade.
• If grilling is not an option, you can also bake the banana leaf packets in a preheated oven at 400°F (200°C) for 15-20 minutes.

Serving advice

Serve the Grilled Fish in Banana Leaves hot, straight from the grill. Accompany it with a squeeze of fresh lemon juice for a burst of citrus flavor. This dish pairs well with a side of steamed rice and a refreshing cucumber salad.

Presentation advice

To enhance the presentation, carefully unwrap the banana leaf packets at the table, allowing the aroma to waft through the air. Garnish each serving with a sprig of fresh cilantro for a pop of color.