- 50ml/2fl oz soy sauce
- 50ml/2fl oz sake
- 50ml/2fl oz mirin
- 1 tbsp sesame oil
- 2 large banana leaves, steamed and softened the hard edge removed so they roll up (available from some Asian grocers)
- 2 carrots, cut into fine strips
- 3 spring onions, cut into fine strips
- 1 small handful basil
- 2 sprigs fresh thyme, leaves only
- 5cm/2in root ginger, peeled, cut into fine strips
- 4 x 200g/7oz pieces brill with the bone in
- Preheat the oven to 220C/425F/Gas 8.
- Whisk the soy sauce, sake and mirin and the sesame oil together in a bowl and set this dressing aside.
- Place each banana leaf into a bowl so that it follows the shape of the bowl. Place the carrots, spring onions, basil, thyme leaves and ginger into a clean bowl and mix well. Place a little of the vegetable, herb and ginger mixture into the dip of each banana leaf (reserving half of the vegetables for later), then top with a piece of brill.
- Spoon a little of the dressing over the top, then cover with the reserved vegetable, herb and ginger mixture and any remaining dressing.
- Fold the banana leaf over to cover the filling and tie with cook's string to completely seal as a parcel.
- Place the banana leaf parcels onto a baking tray and transfer to the oven to cook for 10-12 minutes.
- To serve, place each parcel onto a plate and open them at the table in front of your guests.