direct medium heat 180°–230°C
: 8–10 minutes
- 75ml white miso paste
- 4 Tbsp unsweetened coconut milk, stirred
- tsp finely chopped garlic
- 2 tsp sugar
- 1 tsp finely grated fresh ginger
- 6 skinless line fish fillets, 150–175g each and about 1cm thick
- 6 banana leaves, each about 30 × 30cm
- 6 spring onions, white and light green parts, thinly sliced
- 1 ½ tsp low-sodium soy sauce
- About 1kg steamed rice, optional
Whisk the marinade ingredients into a smooth paste in a small bowl. Smear the paste all over the fillets. Cover with cling film and refrigerate for 2 hours.
Rinse the banana leaves under cool running water or carefully wipe them clean with a soft, damp cloth.
Prepare the braai for direct cooking over medium heat.
Remove the excess marinade from the fillets, discard the marinade. Place each fillet in the centre of a banana leaf and top with some spring onions. Fold the leaf over to completely enclose the fillet and make a parcel. Secure with a toothpick, being careful not to pierce the fish. Brush each parcel on both sides with water.
Brush the cooking grates clean. Braai the parcels over direct medium heat for 8–10 minutes, with the lid closed as much as possible but turning once, until the leaves are blackened in some parts. (If the leaves begin to burn through, move the parcels over indirect medium heat.) Remove one of the parcels from the braai to check the fish for doneness. If it is opaque all the way through, the fish is done. If not, return to the braai for a few more minutes.
Carefully open each parcel, remove any pin bones from the fillets, drizzle each with 1⁄4 teaspoon of soy sauce, or more to taste, and serve with steamed rice, if desired.