Surinamese steamed fish

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Tasty cod steamed in banana leaf with subtle Surinamese influences


2 pieces of cod
Banana leaf (toko)
4 stalks of spring onion
2 cloves of garlic, finely chopped
2 tomatoes, finely chopped
A few strips of Madame Jeannette pepper
Small piece of ginger, grated
Salt and pepper
Wok oil
Optional: piece of ginger
Steam pan / steam oven
How do you make steamed fish?
Cod or cod is one of the most popular fish in Suriname. It is often used in typical and traditional dishes. The same goes for this steamed fish. Before steaming the fish, season it first. Prepare a banana leaf on which to place the fish. Make sure you have a good piece that you can fold up later. Test it with a stick to make sure it stays closed.


Put a pinch of salt and pepper over the fish. Brush the fish a little with wok oil for taste. Cut the tomatoes and the spring onion into pieces and add them to the package together with one or two strips of Madame Jeanette and the garlic. Be careful with the madame jeanette, it is very sharp and quickly gives off its flavors to the fish. If you don’t want it too spicy, just add a small amount. Fold the package closed and secure with a wooden skewer.

Steam the fish in a steam oven at 80 degrees for about 18 minutes.
You can also put the packets in a steamer for 15 minutes. For an extra tasty taste, add a few pieces of ginger to the water at the bottom of the steamer. Serve the dish with some white rice.

Source: Leukerecepten by leukerecepten-nl.
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