This dish combines the tenderness of the fish with the aroma of the banana leaf, creating a unique culinary experience.
The preparation includes marinating the fish, making a tasty farofa, and wrapping it in the leaf to cook slowly, preserving all its juices and natural flavors.
It is perfect for sharing on special occasions and enjoying a meal full of Latin American tradition.
Gilt Head Bream in Banana Leaf
Ingredients
2 kilograms of Gilt head bream
1 cup of Chopped cilantro
1 cup of Butter
2 Crushed garlic cloves
500 grams of Cassava flour
2 Grated onions
2 Peeled tomatoes
1 Lemon juice
1 Green banana leaf
Olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Start by cleaning the fish and carefully removing the backbone, which is reserved for preparing the broth.
Step 2 : Then, marinate the gilt head bream in a mixture of garlic, lemon juice, salt, and pepper, letting it rest for an hour to enhance its flavor.
Step 3 : Meanwhile, boil the backbone in salted water, and once cooked, strain the broth and set it aside.
Step 4 : In a skillet, sauté the onion, tomato, and cilantro in butter until soft and aromatic.
Step 5 : To that mixture, add the cassava flour, toast it lightly, and then incorporate the reserved broth to obtain a tasty, soft farofa.
Step 6 : Stuff the fish with this farofa, making sure it's well filled, and close it with kitchen twine to prevent the filling from escaping.
Step 7 : Next, brush a banana leaf with a little oil and wrap the fish in it, securing the package with twine to ensure it is well sealed.
Step 8 : Finally, cook the package in the oven or on a grill for about an hour, or until the fish is golden and fully cooked.
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