Fig trees are in abundance around us. We’re lucky that way, or at least I certainly consider us lucky. The figs have already become well-grown and we’re just waiting for them to turn. The concept of cooking meat and fish in wrapping is not a new one; it’s just that before aluminium foil people used what was around i.e. leaves and corn husks. The fig leaves give off a great aroma.
Steamed Whitefish With Fig Leaf Recipe
- Small fish fillets (we have used Alaskan white fish)
- Garlic, sliced
- Olive oil
- 4 or 5 fig leaves for each fillet
- Spice blend: I keep a blend of coriander, red pepper, cumin, turmeric, cinnamon and cardamom in our pepper grinder that I love to use.
- Wash the fig leaves and pat them dry.
- Overlap two leaves; the bottom of the leaves overlapping, with the top middle pointing out.
- Now overlap two more leaves and put them across the previous leaves (as shown in the Photo 1).
- Brush both sides of the fish with olive oil and place on the overlapped portion of the leaves.
- Cover in your spice blend/rub and place a few slivers of garlic on top.
- Pull the bottom leaves over first, then fold the middle leaves over the top.
- Secure with toothpicks, or alternatively you can use kitchen twine to tie them (see Photo 2)
- This makes great presentation for a dinner party. If using twine, place the twine down firm in a cross, then place the leaves on top. This will make it easy to just pull the twine up and tie it once wrapped.
- Steam for 7-10 minutes, depending on your fish.
You could also grill the fish same way. Throw some potatoes and vegetable skewers on the grill and you have a meal!