Malaysian White Fish Wrapped in Collard Leaves
4 large collard leaves
4 - 1/4 lb (125 g) fish filets
2 cloves garlic, thinly sliced
1 - 2 in (5 cm) knob of ginger, thinly sliced 2 limes*
5 Tbsp (75 mL) dried coconut (reserve 1 Tbsp/15 mL for garnish)
Lime rind
Small bunch of cilantro
*Thinly slice 1 lime; grate rind from other lime before cutting into quarters for juice.
Wash collard leaves and remove bottom 1/3 of spine (thickest part of stem) from each collard leaf so they can easily be folded into packets.
Place fish filet in centre at top of collard leaf, leaving enough space at top to fold over fish (1 to 2 in/3 to 5 cm). Top with 2 slices of garlic, 1 to 2 slices of ginger, 1 slice of lime, and 1 Tbsp (15 mL) coconut. Squeeze juice of 2 lime quarters over fish, sprinkle with 1/2 tsp (2 mL) grated lime rind, and top with fresh cilantro leaves.
Bring both ends of leaf (where you removed the spine) together and bring to top, folding over fish. Bring in left and right side, forming a packet; roll over to create your finished package.
Place seam-side down in steamer basket and steam for 20 minutes. Carefully remove with slotted spoon and place on serving plate.
Carefully cut an X on top of packet and pull back each corner. Sprinkle with reserved coconut, lime juice, and rind.
Serves 4.
Each serving contains: 309 calories; 23 g protein; 20 g total fat (17 g sat. fat, 0 g trans fat); 14 g carbohydrates; 7 g fibre; 72 mg sodium
source: "Go Macrobiotic", alive #330, April 2010
Malaysian White Fish Wrapped in Collard Leaves
Andrew Muto and Sherri Doak
Sherri Doak is the resident holistic nutritionist at Nature's Emporium in Newmarket, Ontario. Andrew Muto is food director at Ontarios largest holistic market, Nature's Emporium.
