Brill en papillote


  • 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

Preparation method

  1. Preheat the oven to 220C/425F/Gas 8.

  2. Whisk the soy sauce, sake and mirin and the sesame oil together in a bowl and set this dressing aside.

  3. 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.

  4. Spoon a little of the dressing over the top, then cover with the reserved vegetable, herb and ginger mixture and any remaining dressing.

  5. Fold the banana leaf over to cover the filling and tie with cook's string to completely seal as a parcel.

  6. Place the banana leaf parcels onto a baking tray and transfer to the oven to cook for 10-12 minutes.

  7. To serve, place each parcel onto a plate and open them at the table in front of your guests.

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This recipe is from...

Saturday Kitchen BBC One Saturday Kitchen

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10:00am Saturday 4 October

James Martin presents, with guest chefs Matt Gillan and Ching-He Huang.

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