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Yucatán-style Sea Bass Baked in Banana Leaves with Sweetcorn Rice
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Ingredients
- 100 g red onions, thinly sliced
- 5 ½ tsp salt, plus extra to taste
- 2 tsp ground black pepper
- 1 fresh jalapeño chilli, deseeded if desired, thinly sliced
- 1 orange, freshly squeezed juice only
- 2 limes, freshly squeezed juice only
- 1 tsp cumin seeds
- 1 tsp cloves
- 1 tsp whole allspice berries
- 3 garlic cloves
-
2
tsp sweet paprika
or 2 tsp achiote paste -
½
tsp chilli powder
or ½ tsp chipotle chilli powder - ½ tsp ground cinnamon
- 1 tsp dried oregano
- 2 sea bass, whole fish, gutted, cleaned, max. 38 cm long, approx. 900 g total
- 1 tomato (approx. 70 g), cut in wedges
- 200 g long grain rice
- 50 g tinned sweetcorn
- 50 g onion, quartered
- 20 g olive oil
- 1000 g water
- 10 g fresh coriander leaves
- 1 avocado, thinly sliced (approx. 3 mm)
- Nutrition
- per 1 portion
- Calories
- 2397 kJ / 573 kcal
- Protein
- 44 g
- Carbohydrates
- 61 g
- Fat
- 18 g
- Saturated fat
- 3 g
- Fiber
- 8.4 g
- Sodium
- 2207 mg
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