Banana leaf-wrapped cod with kaffir lime and shiso rice
Gluten Free, Dairy Free, Soy Free
Banana leaves add a tropical twist to this Asian-inspired cod dish that features tart kaffir lime leaves and spicy serrano chile. Shiso leaves are an exotic addition to this full-flavored weeknight dish.
- 1 cup Jasmine rice
- 2 5-ounce cod fillets
- 2 scallions
- 6 kaffir lime leaves
- 4 banana leaves
- 2 cloves garlic
- 1-inch piece ginger
- 1 serrano chile
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 lime
- 10 shiso leaves
Steam rice, prep fish
*Season fish fillets with salt and pepper and set aside.
*Slice off green parts of scallion, thinly slice lengthwise and soak in small bowl with ice water. Thinly slice bottom white half and keep separate.
*Slightly tear Kaffir leaves to release flavor.
Peel and mince garlic and ginger. Deseed and mince chile.
Roughly chop cilantro. Thinly slice shiso.
Drain green scallion tops.