Grilled Baramundi In Banana Leaf With Vegetables And Vanilla Sauce Recipe


MethodMain Ingredient


 Sea bass fillet180 Gram (6 Pieces)
 Green lemon6 (Lime)
 Ginger root200 Gram
 Banana leaf1
 Vanilla sticks3
 Cream100 Milliliter
 Butter200 Gram
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2381 Calories from Fat 1542

% Daily Value*

Total Fat 174 g268.4%

Saturated Fat 107.9 g539.6%

Trans Fat 0 g

Cholesterol 510.9 mg

Sodium 797.5 mg33.2%

Total Carbohydrates 188 g62.7%

Dietary Fiber 35.6 g142.4%

Sugars 60.4 g

Protein 53 g105.5%

Vitamin A 235.1% Vitamin C 619.5%

Calcium 68.1% Iron 34.4%

*Based on a 2000 Calorie diet


Sea bass fillet Season the fish fillet with salt, pepper and curry powder.
Slice tomatoes, lemon and ginger and arrange them on the fish fillet.
Wrap each fillet in a piece of banana leaf.
Grill the fish on charcoal.
Vegetables Turn (see glossary) and boil the vegetables until cooked and mix them with a little salt, pepper and butter.
Keep hot.
Sauce Split the vanilla sticks and cook in a small saucepan with a little water for a few minutes in order to draw out the flavour.
Pour in the cream and reduce the sauce to a thick paste.
Then add knobs of butter and whisk until smooth.
Season with salt and a few drops of lemon juice