Banana Leaf Seabass Recipe

Prepare banana leaves

Quickly pass each banana leaf over an open flame or in a hot skillet until pliable and glossy (10–20 seconds per side). Wipe clean with a damp cloth and cut into sheets large enough to wrap the fish (about 30 x 30 cm).

Prepare fish

Rinse the seabass inside and out and pat dry with paper towels. Score both sides of the fish with 3 shallow diagonal cuts to allow flavors to penetrate. Season inside cavity and both sides with 1.5 tsp salt and 0.5 tsp black pepper; drizzle lime juice over and rub gently.

Aromatics and stuffing

In a small bowl combine minced garlic (3 cloves), julienned ginger (1 tbs), chopped cilantro (0.25 cups), curry leaves (8), and slit green chilies. Mix with 1 tbs coconut oil. Stuff the cavity of the fish with half of this mixture and spread the remaining mixture over the top of the fish.

Wrap fish

Brush each banana leaf lightly with remaining 1 tbs coconut oil to prevent sticking. Place the fish on a leaf, fold sides over and roll to enclose, securing with kitchen twine or toothpicks. If using two leaves per fish, overlap them for a tight seal.

Cook

Preheat oven to 180°C (356°F). Place wrapped fish on a rimmed baking tray and roast for 20–25 minutes (for a 1 kg fish) until flesh flakes easily and internal temperature reaches 56–60°C (133–140°F). Alternatively, grill over medium heat for 12–15 minutes per side if unwrapped briefly near the end to develop smoke flavor. Rest the fish wrapped for 5 minutes before opening.

Make coconut milk

Place grated coconut and 1/2 cup hot water into a blender and blend until smooth (30–45 seconds). Strain through a fine sieve or cheesecloth into a bowl, pressing to extract as much liquid as possible; this yields the coconut milk for the sauce.

Temper spices

Heat 2 tbs oil in a small saucepan over medium heat. Add mustard seeds and when they begin to pop, add the urad dal and fry until golden (30–45 seconds). Add chopped shallot, garlic (2 cloves) and chopped green chili; sauté until fragrant and the shallot is soft (2–3 minutes). Add turmeric, chili powder (if using) and curry leaves and cook 20–30 seconds.

Finish sauce

Stir in tamarind paste and the freshly made coconut milk. Bring to a gentle simmer and cook for 4–6 minutes until sauce thickens slightly. Season with 1 tsp salt, adjust acidity/salt to taste. Keep warm and, if desired, blitz briefly with an immersion blender for an extra-smooth texture.

Sweat leek

Melt 2 tbs butter in a saucepan over medium heat. Add sliced leek and sweat gently until translucent, about 3 minutes—do not brown.

Cook celeriac

Add diced celeriac to the pan, stir to coat, then pour in 250 ml stock. Bring to a simmer, cover, and poach gently until the celeriac is tender when pierced with a knife, about 15–18 minutes.

Blend purée

Remove from heat. Transfer celeriac, leeks and remaining cooking liquid to a blender. Add 60 ml cream, 1 tsp salt and 1/4 tsp white pepper. Blend until very smooth, adding a splash more stock if needed to reach a silky consistency. Pass through a fine sieve for extra refinement if desired.

Finish with truffle

Stir in 1 tsp black truffle oil (or a small amount of grated fresh truffle). Taste and adjust seasoning. Keep warm until ready to plate.

Open the banana leaf carefully at the table or in the kitchen to release fragrant steam. Transfer a spoonful of truffle celeriac purée to the plate, place the fish or fillets on top or alongside, and spoon Kerala sauce around or over the fish sparingly (so the leaf-wrapped flavors remain prominent).

Garnish with micro cilantro or cilantro sprigs, fried curry leaves and a light drizzle (0.5 tsp) of extra truffle oil. Serve with lime wedges on the side for added brightness.