Baked Fish with Pele Leaf Katdijo
baked fish with pele leaf katdijo
Ingredients
- 2 medium fish or 1 large fish cut into serving sized pieces 4 – 6 medium size fish (baked)
- 1 cup coconut milk 1 large onion
- 1 onion 1 clove garlic
- 15 or more pele leaves 1 tablespoon oil
- 4 cup of water
- 1/
- 2 cup grated yellow ginger
- 4 basil leaves 21/2 coconuts grated
- 1 clove garlic 2 –
- 3 cup water
- 3 limes salt and pepper to taste
Instructions
- 1
salt to taste 1 lb. vegetables (green leaves and eggplants are recommended)
- 2
Clean and cut fish into serving pieces. Marinade in lime juice for 4-5 Arrange fish in a casserole dish. Parboil vegetables; drain and arrange
- 3
minutes with a little bit of salt or soy sauce. Bake fish until cooked. on top of fish. Set aside.
- 4
Wash pele leaves. Add salt, onion, garlic, and basil leaves to coconut Place grated coconut and yellow ginger in a bowl and mix. Add water
- 5
milk and bring to boil. Add pele leaves and cook for 30 minutes. Use some and squeeze together several times within the bowl. Squeeze out milk into
- 6
of the coconut milk to saute baked fish on a low heat. Place pele leaves on a another container and set aside. Saute onions and garlic in a two-quart sauce
- 7
tray, put fish on top and serve with lime juice. pan. Stir for about one to two minutes. Pour coconut milk in the saucepan
- 8
Serve with either taro, sweet potato, breadfruit, yams, tapioca or rice. and bring to boil. Remove from heat and pour over fish and vegetables and
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