Indonesian · Stir-Fry
Fish chunks pan-seared in a rich aromatic spice paste, finished to tender perfection inside sweetcorn husks.
This recipe is naturally gluten free — nothing to swap.
Use only firm, meaty fish like snapper or monkfish — soft or flaky fish like cod or haddock will disintegrate into mush.
Can’t source fresh sweetcorn husks? Make parcels out of parchment paper or tinfoil instead, or just serve straight out of the wok.