 Sauce:
• 1 cup soy sauce
• 1/2 cup oyster sauce
• 1 Tbsp. grated lemon rind
• 1 bundle of lemon grass
• 4 Tbsp. coriander seed
• 1 cup fish broth
• 1 cup water
• 2 Tbsp. corn flour
• 1 red pepper, peeled, seeded and cubed
• 1/4 bundle of coriander, finely chopped
• 1/2 oz. dried soy beans
Baked Fish:
• 2 lbs. boneless mahi-mahi
• 1/4 cup oil seasoned with
herbs, garlic and shallots
• Salt and pepper to taste
Steamed Rice:
• 3 cups Chinese rice
• 1/4 cup rice vinegar
• 5 Tbsp. rice wine
Sauteed Banana:
• 2 plátanos macho (big bananas), cubed
• 1/4 cup olive oil
• Salt and pepper to taste
• 3 Tbsp. finely chopped coriander
Garnish:
• Banana leaf
• 10 sprigs of coriander
• 10 sprigs of fresh parsley
Sauce Preparation:
1. Boil the fish broth, water, soy sauce and oyster sauce.
2. Make an infusion with the lemon tea, coriander seed and lemon rind, boil for 10 minutes.
3. Let rest for an hour. Strain and return to the fire, add corn flour dissolved in water, red pepper, coriander and dried soy beans.
Preparation:
1. Cook rice, and then add rice vinegar and rice wine.
2. Sautée the bananas in olive oil, add the coriander, and add salt and pepper to taste.
3. Marinate the fish with lemon grass oil and season with herbs.
4. Seal in the pan and finish in the oven.
5. On a rectangular dish, set a square banana leaf and pour rice over it. Add soy sauce and then lay the fish over the rice.
6. Top with fresh parsley.
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