Recipes : Low - Fat Food - Lime and Chili Fish

 Lime and Chili Fish Baked in Banana Leaves

Ingredients :

2 large banana leaves
4 stalks lemon grass
4 small fresh red thai chillies, seeded, sliced thinly
4 cloves garlic, crushed
1 tablespoon finely grated lime rind
1/3 cup (80ml) lime juice
2cm piece fresh ginger (10g), grated finely
1 cup coarsely chopped fresh coriander
1 cup (250ml) light coconut milk
8 x 150g ling fillets
cooking-oil spray
2 cups(400g) jasmine rice
4 green onions, sliced thinly

Preheat oven to hot.

Trim each banana leaf into four 30cm squares.Using metal tongs,
dip on square at a time into large saucepan of boiling water;remove immediately.
Rinse under cold running water;pat dry with absorbent paper.Banana leat squares
should be soft and pliable.

Halve lemon grass stalks. Combine chili, garlic, rind juice,ginger, coriander and
coconut milk in small bowl. Center each fillet on banana leaf square. Top with lemon
grass; drizzle with Chili mixture Fold square over fish to enclose; secure each parcel
with kitchen string.

Place parcels, in single layer, in large baking dish; coat with cooking-oil spray.
Roast in hot oven about 10 minutes or until fish is cooked as desired.

Meanwhile, cook rice, uncovered, in large saucepan of boiling water until tender;
drain. Stir onion through rice; serve with fish parcels.

Serves 8
per serving 7g fat; 1593kg (381 cal)

Tips Foil can be used if banana leaves are unavailable. Banana leaves can be ordered
from fruit and vegetable stores. Cut with a sharp knife close to the main stem, then
immerse in hot water so leaves will be pliable.