Snapper wrapped in banana leaves from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on November 15, 2014

    What fun! I loved making this dish; it's like wrapping little presents. I plated the packets unwrapped, MS also gives the option of unwrapping them before plating, but I opted for the "gift unwrapping" at table. I greatly enjoyed the flavors in the fish, and the coconutty rice. Mr. NS was a bit less than forthcoming in his praise. He wasn't a big fan of the plantains, and thought the fish was a tad overcooked near the ends. I think that was my error, in that the cooking time for six packets is probably different than the time for two packets. I'd cut the time down if I made it again (for rare fish fans like Mr. NS). Our homemade chicken stock has no salt, and I added salt sparingly. Mr. NS salted a bit at table, but I just savored the flavors of coconut, ginger, cilantro, and peppers. Mr. NS wants to sample it with a firmer fish like halibut.

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