Hoki fillet

Ingredients for 1 servings:

• 1 fish fillet(s) (hoki fillet)
• 2 slices of bacon
• 1 cup(s) crab
• 1 slice(s) mango(s)
• 1 chili pepper(s), red, mild, pitted, finely chopped
• ½ banana(s), well ripe (tiger banana)
• 1 tsp celery, finely chopped
• 1 tsp onion(s), finely chopped
• 1 pinch of turmeric
• 1 pinch of tandoori masala
• 1 small pepper(s), red, fresh, hot
• 4 sprigs coriander, fresh
• 1 tbsp fresh lemon juice
• Salt
• Pepper, black from the mill
• Banana(s) – leaf

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Hoki in a banana leaf, Creole style

Wash the fish fillet, pat dry. Drizzle with lemon juice, season with pepper, and lightly salt, wrap in aluminum foil, and refrigerate for about 30 minutes. Place a piece of banana leaf on the aluminum foil, then place the bacon on top, then the banana. Press it flat with the palm of your hand, then place the fish on top. Arrange the prawns on top, then the mango slice, scatter the celery, onions, and chili pepper. Sprinkle with tandoori masala and turmeric, roughly chop two stalks of coriander, and place the chili pepper on top. Wrap tightly in aluminum foil. Cook the package on the hot grill for about 7 minutes, opening the foil after 5 minutes and checking. (Cooking time depends on the thickness of the fillet.) Place the fish in the banana leaf on a hot plate and garnish with the remaining coriander leaves. Serve with rice and black beans.