Pommerac Leaf Steamed Fish

Chef Simmone Edwin handled the changes like a pro! Try her recipe from MAGGI® Food Court today!

Let's cook it
Difficulty Intermediate
Portions: 4
Total 87 min

Ingredients

  • 1 Pound Mahi Mahi Fillets (cut into 4oz pieces)
  • 1 Packet MAGGI® Season-Up Fish (10g)
  • 1/2 Teaspoon Black-pepper
  • 4 Leafs Pommerac/ Otaheite Apple Leaves (large, can be substituted for Banana Leaves)
  • 2 Units Lime (cut into slices)
  • 1/2 Cup Italian Dressing
  • 1/2 Teaspoon MAGGI® Pepper Sauce Hot N' Spicy
  • 2 Large Carrots (peeled and cut into 1-inch pieces)
  • 1 Pound Potatoes (washed, peeled and cut into 1-inch pieces)
  • 1/4 Cup CARNATION® Full Cream Evaporated Milk
  • 4 Ounces Butter (¼ cup)
  • 1/2 Cube MAGGI® Onion and Garlic Cube (crushed)
  • 1/4 Teaspoon Black-pepper

Instructions

Steamed Fish:

  • 1.  In a bowl, season fish with MAGGI® Season Up All Purpose and black pepper.
  • 2.  Carefully place each piece of fish on a leaf and top with 2 lime slices, wrap gently. Tie with butcher’s twine to secure it from opening.
  • 3.  Place a bamboo steamer over a pot with hot water on the stove, and steam on medium heat for about 20 minutes.
  • 4.  Meanwhile, mix Italian dressing and MAGGI® Pepper Sauce. Set aside.
  • 5.  Once the fish has finished steaming, carefully unwrap from the leaves and spoon 1 tablespoon of the dressing over each piece of fish.
  • 6.  Rewrap and set aside until ready to serve.

Carrot and Sweet Potato Mash

  • 7.  In a medium saucepan, boil potatoes and carrots until tender.
  • 8.  Strain boiled vegetables. Mash with a potato masher or whip using a kitchen aid mixer so that it becomes light and fluffy.
  • 9.  While mixing, add CARNATION® Full Cream Evaporated Milk, butter, MAGGI® Onion & Garlic Cube and black pepper until well combined.
  • 10.  Adjust seasoning if necessary. Serve with steamed fish.

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