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Sep 18, 2012
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Taro Leaf-wrapped Cream Dory

By: Mira Angeles


Taro Leaf-wrapped Cream Dory

Similar to papillote, which is fish wrapped in paper, this is one exciting dish. It's like opening a neat little gift.

Serves 5
Prep Time 20 minutes 
Cooking Time 15 minutes

 

3 tablespoons Thai fish sauce
2 tablespoons sugar
5 large taro leaves
      (dahon ng gabi)
1 kilo cream dory fillets, cut into
       approximately 200-gram slices
2 lemons, sliced
1/2 cup sliced green onions
1/4 cup sliced ginger
1 (200-ml) bottle Thai sweet chili sauce

 

In a small saucepan, combine fish sauce and sugar. Cook over medium heat; simmer. Remove from heat and leave to cool slightly.

Lay 1 taro leaf on a flat surface. Place cream dory on the center and 2 lemon slices over the fish. Top with green onions and ginger. Drizzle with fish sauce and sugar mixture.

Fold sides of taro leaf and roll, making sure contents are covered completely. Repeat with remaining ingredients until done.

4  In a preheated steamer, arrange the taro-wrapped fish packets, folded side down. Cover and cook for 10 to 15 minutes.

To serve, open the packets and drizzle with sweet chili sauce.Taro leaf warning! Keep in mind that taro leaves are poisonous when eaten raw, so make sure that the leaves are cooked properly before serving. Banana leaves can also serve as a substitute for taro leaves. You can also use tilapia fillets as an alternative to cream dory.

Baon-packing tip:  Keep uncut sandwiches on a tray, covered with plastic wrap. Slice just before serving to prevent bread from drying out.

RELATED recipes:  Salmon en Papillote with Garden Herbs,   Chicken in Pandan Leaves
Fish Fillets Fried in Banana Leaves,   Malunggay Siomai Wrapped in Pechay Leaves


Photography by Patrick Martires | Food Preparation by Mira Angeles| Styling By Elaine P. Lim

 




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