2 Cod Fillets
¾ Cup Rice
2 Banana Leaves
2 Cloves Garlic
1 1-Inch Piece Ginger
1 Bunch Yu Choy (or other asian green)
a few springs cilantro
1 tablespoon Fish Spice Blend
Preheat the oven to 400.
Cook the rice as usual.
While the rice cooks, wash and dry the produce. Peel and mince the garlic and ginger. Thinly slice the greens. Peel and medium dice the clementine. Quarter the lime. Pick the cilantro leaves off the stems; discard the stems.
Season the fish fillets with salt, pepper and half the spice blend. Place one fillet in the center of each banana leaf. Fold the two, opposite short edges of the banana leaf over the fish and press down. Fold the open ends of the leaf towards the center to create square packets.
Place the banana leaf-wrapped fillets on a sheet pan, folded side down. Bake 12 to 14 minutes, or until the fish is cooked through.
After the fish has baked for 5 minutes, in a large pan, heat 2 teaspoons of olive oil. Add the garlic, ginger and remaining spice blend; season with salt and pepper. Cook, stirring frequently, until fragrant. Add the green and cook for a minute until wilted. Add the cooked rice. Cook, stirring occasionally for a few mninutes; season with salt and pepper to taste. Remove from heat. Add the clementine; stir to combine.
Remove from the fish from oven and carefully open the banana leaf packages (they may release steam). Discard the banana leaves.
Divide the spiced rice and cooked fish between 2 plates. Top each fish fillet with the juice of 1 lime wedge and a drizzle of olive oil. Garnish with the cilantro and remaining lime wedges.
original source: http://www.blueapron.com/recipes/banana-leaf-steamed-cod-with-fragrant-rice