“A de-LIGHT ful asian oriented one dish meal.”

Ingredients Nutrition

  • 2 (6 ounce) redfish fillets, skin on
  • 1 teaspoon paprika
  • 1 teaspoon soy sauce
  • 1 tablespoon honey
  • 1 large shallot, sliced to 1/4 inch rings
  • 1 carrot, sliced to 1/4 inch rings
  • 1 stalk celery, sliced to 1 inch lengths
  • 14 cup dried mushroom, mix
  • 14 cup sweet red wine
  • 1 banana leaf, for wrapping cut to fit steamer basket, and to wrap filets
  • 7 ounces of 5 minute instant lemon spinach flavored couscous
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 lime, halved


  1. Place the dried mushrooms in a bowl and cover with the red wine to re-hydrate for 20 minutes.
  2. Lightly dust the fish filets with the paprika and drizzle on the soy sauce and honey. Spread to coat evenly with your fingers. Reserve at room temperature.
  3. Partially fill a wok with water and place one section of a steamer basket in the wok. Line the basket with a single whole (no tears) banana leaf section. Bring the water to a boil and add the vegetables and mushrooms. Steam for 10 minutes.
  4. In the meantime, wrap each of the filets in separate banana leaf sections and place in a second steamer baskets level. After ten minutes, add the filet level to the stack and steam for an additional 15 minutes. With 7 minutes to go, bring the oil and water to boil, add the couscous, stir, cover, and remove from the heat.
  5. Fluff the couscous with a fork and plate to one side Lay the opened banana leaf and filet on another side, and finish with the vegetables on a third side. Squeeze the lime on the fish and serve.

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