Asian-style monkfish in banana leaf


  • 3-4 banana leaf
  • 1 monkfish tail, skin and bone removed, cut into bite-sized chunks
  • 1 handfuls cooked rice
  • 8 spring onions, finely chopped
  • 1 clove garlic, peeled, finely chopped
  • 1/2 red chilli, finely chopped
  • 3 cm piece root ginger, peeled, finely chopped
  • 4 tbsp mirin, plus extra for drizzling
  • 5 tbsp soy sauce, plus extra for drizzling
  • 4 tbsp white wine


Arthur Potts Dawson's Way Of Cooking This Meaty Fish By Wrapping It In A Fragrant Banana Leaf Yields Wonderful Results

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