Devices & Accessories
Yucatán-style Sea Bass Baked in Banana Leaves with Sweetcorn Rice
Prep. 30min
Total 1 h
4 portions
Ingredients
-
red onions thinly sliced100 g
-
salt plus extra to taste5 ½ tsp
-
ground black pepper2 tsp
-
fresh jalapeño chilli deseeded if desired, thinly sliced1
-
orange freshly squeezed juice only1
-
limes freshly squeezed juice only2
-
cumin seeds1 tsp
-
cloves1 tsp
-
whole allspice berries1 tsp
-
garlic cloves3
-
2 tsp achiote pastesweet paprika2 tsp
-
½ tsp chipotle chilli powderchilli powder½ tsp
-
ground cinnamon½ tsp
-
dried oregano1 tsp
-
sea bass whole fish, gutted, cleaned, max. 38 cm long, approx. 900 g total2
-
tomato (approx. 70 g), cut in wedges1
-
long grain rice200 g
-
tinned sweetcorn50 g
-
onion quartered50 g
-
olive oil20 g
-
water1000 g
-
fresh coriander leaf10 g
-
avocado thinly sliced (approx. 3 mm)1
Difficulty
medium
Nutrition per 1 portion
Sodium
2207 mg
Protein
44 g
Calories
2397 kJ /
573 kcal
Fat
18 g
Fiber
8.4 g
Saturated fat
3 g
Carbohydrates
61 g
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