I love preparing fish in this method as the corn husks really help retain the moisture of the fish, as well as infusing the flesh with its own subtle flavour. Although prising the corn out of its husk with out damaging it is a little fiddly, it can be prepared well in advance. I have used snapper fillets in this recipe, but I have made it using salmon, mahi mahi and a number of other fish –just whatever is fresh.
Ingredients:
4 corn cobs – in their husks
500g snapper fillets
1 tbs ginger, grated
1 clove garlic, finely sliced
2 tsp fish sauce
1 chilli, finely chopped
1 tbs lemongrass, finely sliced
4 lemon slices
4 tsp butter
2 tbs coriander, chopped
Salt & pepper
Extra lemon grass stalk for tying / raffia
Gently extract the cob from the husks without damaging the actual husk. This can be done by slicing an opening down the husk and prising the cob away from the stem with a sharp knife. It is important to not pierce or damage the husk otherwise it will not retain the juices.
Preheat oven to 200º C. Cut fish fillets into medium sized chunks and place evenly into the cavity of each of the four husks. Sprinkle each fish with a quarter of each of the ingredients placing the lemon slices on the very top. Pull sides of the husk together and tie ends with the lemongrass stalks / raffia. Place filled husks on a greased baking tray and bake at 200º C for 15-20 minutes. Serve with hot corn cobs basted with butter.
This recipe is an extract from Petra Frieser’s book – Ginger – the flavours and the flowers.
