Grilled Seabass in Banana Leaf

Grilled Seabass in Banana Leaf (+Others!)

Grilled Seabass in Banana Leaf (+Others!)

I was down at Meatopia for the weekend the other week and had Kerala style roasted beef short ribs from Gunpowder which was a cracking dish. As soon as I got home I had a look through the Gunpowder book and spotted Grilled Seabass in Banana Leaf. I am a big fan of wrapping stuff in leaves (as you will see from previous blog posts) so had to do this one!

This recipe is from the Gunpowder cookbook:

The Fish:

Two whole seabass – £10 from my local fishmonger. What a bargain.

Grilled Seabass in Banana Leaf

The Prep:

As the fish were whole I had to gut them, I haven’t done this too often but blundered my way through it!

In a blender I mixed coriander, mint, garlic, ginger, turmeric, chilli, black pepper, cumin seeds, lemon juice, salt, ghee and yoghurt. This mixture was rubbed in and over both fish before placing them onto a banana leaf (I got these off Amazon).

Grilled Seabass in Banana Leaf

Leaves wrapped up (fairly badly!) and tied with butchers string (and my attempt at butchers knots!)

Grilled Seabass in Banana Leaf

The Cook:

The Kamado Joe Big Joe was running pretty hot with the cast iron griddle over direct heat. The banana leaf packages went on top, about 8 minutes per side.

Grilled Seabass in Banana Leaf

The leaves had taken a bit of a beating and I wasn’t sure how well cooked the fish was. Time to find out.

Grilled Seabass in Banana Leaf

Time to Eat:

When I unwrapped the first one it didn’t look like it was cooked at all, I was a bit concerned but as I lifted it the flesh was soft and I could tell it was cooked.

Grilled Seabass in Banana Leaf

SUMMARY:

I really enjoyed this dish, good fun to cook and really tasty too. The fish was great quality and the flavour combination was fantastic. I would cook this one again for sure.
 
Cook Difficulty: 3/5 
Cook Duration: Short: 2/5
Cook Equipment: Kamado Joe Big Joe
Cook Method: Direct over cast iron
Charcoal: Stag Charcoal Hornbeam
Smoking Wood: N/A
Cook temperature: 250°C (ish)
Cook time: 16 minutes 
Internal temperature: N/A
Notes: 1: Learn to fold banana leaves better!
2: Remember to score the fish before rubbing the paste in.
 

This recipe is from the Gunpowder cookbook:

Also cooked this week:

Lamb Shawarma:

Still working my way through the Posh Kebabs book, so many great recipes in there!

Flatbread recipe by Rich Harris (as always!)

Lamb Shawarma Kebab

Shetland Leg of Lamb cooked for two hours in the Kamado Joe. What a colour!

Lamb Shawarma Kebab

When I sliced it up it was so soft and juicy, great taste!

Lamb Shawarma Kebab

Flatbreads cooked on the Ooni Pro. 

Lamb Shawarma Kebab

Served with red cabbage, red onion, pomegranate molasses, yoghurt, pickled red chillies and Blackened Chilli Kebab Sauce from the Berber and Q book.

Lamb Shawarma Kebab

What a meal, pretty easy to prepare and cook. I left the KJ alone for 2 hours and it sat on temp. What a great midweek meal, so tasty!

This recipe is from the Posh Kebabs cookbook:

Roasted Veggie and Goat Cheese Pizza:

A little change for me, rather than making my usual Pizza Bible dough I used the Ooni recipe off their website and made it 2 hours before I cooked it. So easy!

Veg in a pan:

Roasted Veggie and Goat Cheese Pizza

In to the Ooni Pro as it warmed up:

Roasted Veggie and Goat Cheese Pizza

Looking good:

Roasted Veggie and Goat Cheese Pizza

Good to go:

Roasted Veggie and Goat Cheese Pizza

1st pizza:

Roasted Veggie and Goat Cheese Pizza

2nd Pizza:

Roasted Veggie and Goat Cheese Pizza

3rd Pizza:

Roasted Veggie and Goat Cheese Pizza

Great pizzas and nice to make the dough on the same day we ate it, makes things a lot easier!

This recipe is from Eat Delicious by Dennis Prescott:

Mango-Lime Dutch Baby Pancake:
 
Following the theme of cooking something nice for Sunday breakfast this was up next:
Mango-Lime Dutch Baby Pancake
Wow!
Mango-Lime Dutch Baby Pancake
I really enjoyed this, pretty easy to prepare and cook too. Will have this more often!
 
This recipe is from Eat Delicious by Dennis Prescott:
Another great week of cooking and eating – let’s see what is on the menu next week!

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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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