Ever mix fruit and fish? This recipe shows how amazing seafood can be with some extra fruitiness
Peel and cut a banana into 4 pieces and wrap in parma ham, secure with a cocktail stick, lay on a greased tray and either grill or cook in a moderate oven until the banana starts to soften, time will depend on the ripeness of the banana.
When done enough remove the banana from the oven and allow to cool slightly, remove the cocktail stick.
Lay the fish fillet on a board presentation side down and then lay a piece of cooked banana at the tail end of the fillet, roll up to secure the banana in the fish fillet, sprinkle with a little cumin and salt.
Lay the fillets in a steamer along with the 4 pieces of pak choi, cover with a lid and steam for approx 15 minutes or until the fillets are just cooked, remove and squeeze over the lemon juice.
Serve the fish on top of the pak choi and green salad.