Banana-Leaf Braaied Whole Fish
Fresh white fish steam-braaied over coals in a fragrant banana leaf wrapper.
This works perfectly with fresh, local white fish like kabeljou, geelbek, dorado, or stumpnose. Simple, vibrant, and packed with zesty herbs, it is the ultimate showstopper for your next braai.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Pound the Herb Paste
In a pestle and mortar, crush the 3 garlic cloves and 2 cm of fresh ginger into a smooth paste.
- 2
Add the handful of parsley, coriander, and small handful of mint, bruising them into the paste. Season with a pinch of salt, the black pepper and coriander salt, and finish with a generous glug of olive oil, mixing until fully combined.
- 3
Stuff and Wrap
Pat the fish dry. Deeply stuff the vibrant herb mixture straight into the cavity of the whole fish.
The rest of this recipe
There's 5 more ingredients and 3 more steps to go.
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Ivana’s note
Removing the thick center vein of the banana leaf is essential—if you skip this, the leaf will crack and split when you try to wrap the fish, causing all those delicious juices to escape onto the coals.
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