Ingredients

• 2 6 ounce pieces Halibut
• 2 banana leaves
• 1 fine julienne red pepper
• 1 fine julienne carrot
• 1/2 fine julienne zucchini, seeded
• 1-inch piece fine julienne ginger, peeled
• 1 tablespoon soy sauce
• 1 teaspoon rice wine vinegar
• 1 teaspoon Sriracha
• 1 pinch sugar
• 3 tablespoons sesame oil
• 2 cups cooked white rice
• thin sliced scallions

Instructions

Lay the fish on the banana leaf and cut the banana leaf big enough to wrap it all the way around the fish.

Lay the carrot, peppers, and zucchini on the leaf in the center to become a base for the fish.

In a small bowl mix soy sauce, vinegar, Sriracha, and sugar.

Place the fish on top of the vegetables and top with the soy sauce mixture, salt, and pepper.

Wrap the fish by bringing the back section up over the top, followed by the opposite side over the top. Fold the two sides down underneath the filling to create a wrapped bowl. Tie with butcher's twine if the leaves are not very soft.

Place on the perforated pan of the Wolf Legacy Convection Steam Oven.

Place the fish in the cold Wolf Legacy Convection Steam Oven. On the Wolf Legacy Convection Steam Oven, select Quick Start, Gourmet, Fish, and Fish Fillet on Steam Mode. The Wolf Legacy Convection Steam Oven will cook the fish at 180°F for 12 minutes but change the duration to 16 minutes to account for the banana leaf. Set a solid pan below the fish in the Wolf Legacy Convection Steam Oven to catch the juices that fall during the cooking process.

Near the end of the cooking process, heat sesame oil in a pan until almost smoking.

When the fish is done, pull it out of the Wolf Legacy Convection Steam Oven and let rest for 4 minutes. Open the banana leaf and place all contents except the ginger onto a plate over a bed of white rice.

Finish by spooning a teaspoon of the smoking hot sesame oil and soy sauce marinade on top of the fish. Garnish with sliced scallions and enjoy.