• Cooking Time: 25-30
• Servings: 4
• 1-inch cube fresh gingerroot, finely chopped or grated
• 2 cloves garlic, peeled and finely chopped or grated
• 2 green onions (green part only), finely chopped
• Fresh chile to taste
• 1 cup finely chopped cilantro
• 2 tbsp grapeseed (or safflower) oil
• Dash of toasted sesame oil
• Dash of soy sauce
• Dash of fish sauce
• 4 tsp dark maple syrup
• Tilapia
• 4 fillets (4 oz each) fresh tilapia (or other firm-fleshed whitefish)
• 4 large banana leaves (or unbleached parchment paper)

1. Preheat oven to 400°F.
2. Combine all topping ingredients in a bowl. Season with salt and pepper to taste.
3. Place a fillet on each banana leaf and divide topping evenly among them, spreading it over the top. Fold each banana leaf over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly.
4. Place on a baking sheet and bake 25 to 30 minutes.

From Self Magazine - Tori Amos' favorite recipe (they say)