Recipe courtesy of Ming Tsai
Chile Skate Roasted in Banana Leaves
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min
- Prep: 45 min
- Cook: 45 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 981
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 166 g
- Dietary Fiber
- 10 g
- Sugar
- 26 g
- Protein
- 42 g
- Cholesterol
- 82 mg
- Sodium
- 1738 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 45 min
- Cook: 45 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 981
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 166 g
- Dietary Fiber
- 10 g
- Sugar
- 26 g
- Protein
- 42 g
- Cholesterol
- 82 mg
- Sodium
- 1738 mg
Ingredients
Directions
- In a hot saute pan, add a little oil and caramelize the onions. Check for seasoning. Fold a banana leaf in half and place a small amount of onions and 1 slice of eggplant on one half then top with a small mound of rice. Top this with basil then seasoned tomato slices followed by another slice of eggplant. Place skate on top. Smooth chili paste on top of skate. Garnish with scallions. Fold up banana leaf and secure with a skewer. Repeat process for the remaining banana leaves. Bake at 350 for 20 minutes.;
