Sustainable holiday recipes: From Maldivian cuisine, spiced local sweetlips fish on banana leaves

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      While you may not be able to travel to the archipelagic state of the Republic of Maldives in the Arabian Sea of the Indian Ocean right now right now, you can consider recreating some of its flavours.

      Here’s a recipe from Fairmont Maldives Sirru Fen Fushi executive chef Abdallah Bin Hussein in Maldives.

      “A simple Maldivian culinary experience; local fish of the day that is sustainably caught and served on Maldivian banana leaves,” Bin Hussein says of this recipe. 

      Spiced local sweetlips fish on banana leaves

      10 grams garlic

      5 grams ginger

      80 grams coconut cream

      ½ teaspoon turmeric powder

      4 grams brown sugar

      3 pieces kaffir lime, thin julienne

      2 pieces lime juice

      200 grams local fish fillet

      2 sheets banana leaves

      ½ lemon, to grill

      To taste sea salt and black pepper

      Marinade

      20 grams shallot

      10 grams lemon grass

      30 grams red chili, deseeded

      1. Finely chop the shallot, lemon grass, red chili, garlic, and ginger. Combine and place in a bowl with coconut cream, turmeric powder, brown sugar, kaffir lime, lime juice, salt, and pepper. Mix well and taste for seasoning.

      2. Season the fish with salt, pepper, and lime juice. Add the marinade mix, coating the fish well. Wrap the fish in banana leaves and store in the fridge for four to six hours or overnight.

      3. Grill the fish parcel or bake at 300°C for four to five minutes until it is soft and juicy.

      4. Serve with grilled lemon and steamed rice.

      Fairmont Maldives Sirru Fen Fushi executive chef Abdallah Bin Hussein in Maldives

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