- Salt and freshly ground black pepper
- 1 each 12 by 12-inch banana leaf*
- 12 ounces opakapaka fillet, skinless, boneless
- 3 slices Yukon Gold potatoes, 3/8-inch thick, peeled
- 2 tablespoons tomato, julienne
- 4 tablespoons Napa cabbage, chopped
- 2 tablespoons julienne bell pepper
- 2 tablespoons julienne carrots
- 3 slices lemon
- 1 tablespoon picked herbs, such as cilantro, dill, parsley, or basil
- 1 tablespoon white wine
- 1 teaspoon whole butter, cubed
- 3 pounds kosher salt
- 3 each egg whites
Season fish with salt and pepper. On a flat surface lay out the banana leaf. Place fish on leaf laying the potatoes, tomato, cabbage, pepper, carrot, lemon, and herbs on top of fish. Pour wine over and place butter cubes on top. Carefully fold edges of banana leaf to encase the fish in a package.
Preheat oven to 375 degrees F.
Mix salt and egg white together. On a greased cookie sheet, spread a base of the salt 1/2-inch thick and large enough to hold the fish package. Place the fish on salt base and continue to pack the salt over the fish until entirely covered. Pack firmly. Bake for 25 to 30 minutes.
Remove from oven. Gently crack the salt crust with a hammer or back of a knife. Fold open the banana leaf to expose fish. Be careful of escaping steam. Transfer fish with a spatula to a serving platter. Spoon the liquid remaining in the banana leaf over the fish. Serve.
*Note: Banana leaves are available in many specialty or Asian markets' frozen sections. They come ready to use.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.