| Prep: 30 mins | Cook: 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 368 | 8g | 1g | 22g |
| sugars | fibre | protein | salt |
| 14g | 3g | 41g | 0.9g |
It’s hard to put into words the enchantment of creating and tasting the Hoja Santa Wrapped Fish. A dish that harmoniously intertwines my Pacific Northwestern upbringing, my appreciation for seafood, and the depth of my Japanese roots. This recipe, with its unique mix of influences and flavor profiles, holds a special place in my heart and kitchen.
The Perfect Fusion of Flavors
This Hoja Santa Wrapped Fish recipe celebrates the powerful convergence of distinct tastes. The mango contributes a refreshing sweetness, while the fiery jalapenos add a zesty punch. In the midst of these intense flavors, the fish acts as the perfect, mild canvas. And let us not forget the Hoja Santa leaf wrap or the banana leaf substitute, which lends an earthy aroma that further amplifies the experience.
If you’re a fan of tropical flavors or come from a tradition of making Hawaiian poke bowls or Japanese sushi rolls, you’ll find common ground in this recipe. The perfect balance of sweet, tangy, and spicy makes it something unique, yet familiar at the same time.
Health Benefits and Pairing Ideas
Not only is this a delicious dish, but it also brings a wealth of health benefits to the table. The high-quality proteins and Omega-3 fatty acids from the fish augment heart health. And mango, wow, it’s a powerhouse packed full of vitamins, such as A and C, and dietary fiber, supporting digestion and building a stronger immune system. Let’s not forget the benefits of olive oil, hailed for its heart-healthy monounsaturated fats.
Because of its thoughtful fusion, this Hoja Santa Wrapped Fish pairs well with a wide spectrum of side dishes. Enjoy it with some authentic Japanese miso soup for a comforting, balanced meal. Or you can complement it with a tropical pineapple and coconut salad to keep the theme going.
So there you have it. A recipe that at its core, mirrors my culinary journey – richly textured, multicultural, and always evolving. Visit Healthline for more on the health benefits of olive oil, and for you adventurous souls wanting to venture into sushi making, do check out Serious Eats
.
What You’ll Need
- 6 Hoja Santa leaves (or bananas leaves, if you can’t find them)
- 6 fish fillets (preferably cod or halibut, around 6 ounces each)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup mango salsa (fruity salsa mix, available at most supermarkets)
- 1 large mango, peeled and diced
- 1 medium red bell pepper, finely chopped
- 1/2 cup red onion, finely chopped
- 2 jalapenos, seeded and minced
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
Method
Step One
Start by preparing the mango salsa. In a large bowl, mix together the diced mango, chopped red bell pepper, finely chopped red onion, minced jalapenos, fresh lime juice, chopped fresh cilantro, and chopped fresh mint leaves. Set this mixture aside.
Step Two
Brush each of the fish fillets with olive oil, and season them to taste with salt and pepper. Set them aside.
Step Three
Place each of the Hoja Santa leaves on a flat surface. If you couldn’t find Hoja Santa leaves and are using banana leaves instead, make sure to pass them over an open flame quickly to soften them before using.
Step Four
Now, place each of the seasoned fish fillets onto a Hoja Santa leaf. Top each fillet with a generous amount of the prepared mango salsa.
Step Five
Fold each Hoja Santa leaf over to totally enclose each fish fillet and its salsa topping. Secure the leaf-wrapped fillets with a toothpick, or tie them with a piece of kitchen twine.
Step Six
Proceed to steaming the wrapped fish fillets for about 10 minutes, or until the fish is flaky and fully cooked. Serve the Hoja Santa Wrapped Fish hot, with extra mango salsa on the side.
