Banana Leaf-Wrapped Alaskan Sablefish
Ingredients
2 12-inch pieces banana leaf2 5½-oz. pieces boneless, skinless sablefish
Salt and freshly ground pepper
2 baby bok choy, quartered
2 ½-inch slices red onion, grilled
2 cups cooked jasmine rice
2 18-inch pieces butcher\'s twine
2 oz. papaya ponzu sauce*
Preparation
• Set up a steamer.
• Lay the banana leaves out flat. Season the fish with salt and pepper and lay a piece skin side up on each leaf. Top each piece with half the bok choy and a grilled red onion slice.
• Season the rice with salt and pepper and mold 1 cup over each set of vegetables and fish. Fold the banana leaf over the ingredients and use the butcher\'s twine to tie the banana leaf up like a package.
• Set the packages in the steamer so the vegetables and rice are face up. Steam the packages for 12 to 15 minutes or until the internal temperature is at least 145.
• To serve, carefully place each package on a plate with the presentation side up. Snip the twine and discard. Cut the banana leaf and gently peel it open. Garnish each plate with papaya ponzu.
*To make the papaya ponzu sauce, Miller blends equal parts papaya purée, tamari and lime juice. Or you can substitute store-bought ponzu sauce, available at Asian and international groceries.
