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Method :
Prepare the fish and cut into fillets, taking care to remove all the
bones and the skin. Season the fish with salt, freshly ground pepper and
calamansi juice and allow to stand for 15 minutes. Cut the carrots and
leek into julienne strips and dice the onions.
Lay the marinated fillets on top of the banana leaves, add some
vegetable to each, then wrap and secure with toothpicks. Place the
wrapped fish pieces in a large casserole and pour in stock. Cover the
casserole and place in a pre-heated, slow oven until cooked. When
cooked, remove from the banana leaves and serve with the lemon-butter
sauce.
To
make the sauce - pour the lemon juice and soya sauce into a saucepan and
bring almost to the boil. Season with salt and freshly ground white
pepper and stir well. Remove the butter from the refrigerator and cut
into small cubes while it is still very hard.
Keep the saucepan over a medium heat and add the butter gradually,
stirring all the time and ensuring that the sauce does not come to the
boil. When the butter has all been absorbed pour the sauce over the
fish.
Serves 2
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