Baked Fish Wrapped In Banana Leaves Recipes
COD BAKED IN BANANA LEAVES
This is such a fantastic way of cooking cod - you are baking it on a bed of wonderful flavours and sealing them all in with the banana leaves so the fish is really moist and tasty. You can use any fish you fancy, and if you can't get hold of any banana leaves you can use greaseproof paper instead.
Provided by Jamie Oliver
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 220C/425 degrees F/ Gas Mark 7.
- First you need to line a large roasting tray with the banana leaves. You do this by holding them over the hob so the whole leaf is warmed and softened (this makes it more pliable) and placing them in the tray so there is a large piece overlapping on all sides. You need to make sure there are no gaps. Sprinkle over the chili, coconut, ginger and coriander, then place the cod, skin side up, on top.
- Drizzle with olive oil, season with sea salt and squeeze the lime juice over the top. Place the squeezed limes in the tray.
- Fold the banana leaves over the fish to seal, and place something heavy and ovenproof on top to keep in place.
- Place in the middle of the oven and cook for about 25 minutes.
- When the fish is ready, remove the skin from each fillet and serve on warmed small squares of banana leaf, spooning over all the delicious juices, with a little cooked rice and a sprinkling of fresh coriander leaves.
- The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.
IKAN BAKAR: INDONESIAN AND MALAYSIAN CHARCOAL GRILLED FISH
Steps:
- Gather the ingredients for the marinade. Position a rack in the center of the oven and heat to 450 F.
- Place chili powder in a small bowl, and add 1 or 2 tablespoons of water to make a thick paste. Set aside.
- Chop the belacan into small pieces.
- Place the belacan slices slightly apart from each other on a piece of parchment or foil on a baking sheet.
- Roast for about 2 minutes or until the edges start to brown. Let it cool down before blending. Note that roasting belacan this way will leave your kitchen smoky and with a strong smell for some time. Leaving the windows and doors open will help to clear out the odors.
- Place chili paste, roasted belacan, shallots, onion, lemongrass, garlic, ginger, galangal, turmeric, oil, lime juice, salt, and sugar in a blender or food processor. Blend until smooth. If it is too dry, add 1 teaspoon of water at a time until the mixture becomes a smooth paste.
- Gather the ingredients for the fish.
- Cut the fish lengthwise into 1 1/2 inch wide strips.
- Rinse and pat dry with kitchen or paper towels.
- Sprinkle each piece generously with salt making sure that they are evenly coated.
- Place the fish in the marinade, cover and refrigerate for at least two hours to let the marinade do its magic.
- Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Alternatively, use a wok .
- Clean and oil the grill grates.
- Line the grill with two layers of banana leaves. If the banana leaves are small, cut a few pieces and layer them. Make sure the leaves are able to sit flat on the grill.
- Remove the fish from the marinade (discard the marinade). Place the marinated fish side by side on the banana leaves. Drizzle 1/2 tablespoon of oil over each piece of fish. Grill the fish, turning once or twice so the filets cook evenly, 10 to 15 minutes total. Halfway through grilling, drizzle another 1/2 tablespoon of oil on each filet so the fish doesn't dry out, but gets charred and slightly crisp.
- The fish is cooked when the flesh separates easily. Use a fork or spoon to test.
- Mix together the sambal belacan and the shallot. Serve the fish on a fresh piece of banana leaf with the sambal belacan and lime wedges.
Nutrition Facts : Calories 578 kcal, Carbohydrate 51 g, Cholesterol 88 mg, Fiber 7 g, Protein 44 g, SaturatedFat 3 g, Sodium 856 mg, Sugar 23 g, Fat 26 g, ServingSize 2 servings, UnsaturatedFat 0 g
BAKED FISH WRAPPED IN BANANA LEAVES
Kena Na Patta Ma Bhoojeli Machhli (baked fish wrapped in banana leaves). Foil may be used as a substitute for banana leaves. This recipe is from Fire and Spice by Joyce Westrip.
Provided by cookiecutter _
Categories Asian
Time 40m
Yield 1 1/2 pounds fish
Number Of Ingredients 13
Steps:
- Cut fish into large pieces, wash and pat dry. Salt and set aside.
- Mix the garlic, chillies, coriander leaves, coconut, lime or lemon juice, tamarind, sugar, cumin and salt into a paste and smear over fish. Let marinate 1 hour.
- Grease foil (if using) with ghee. Place a piece of fish on a banana leaf or foil piece and fold so fish is encased.
- Coat an oven-safe dish with ghee and place wrapped fish pieces into the dish. Cook for 30 minutes at 350 degrees F.
- Unwrap one piece of fish to check if it's cooked through and cook until finished.
Nutrition Facts : Calories 1009.5, Fat 49.8, SaturatedFat 33.7, Cholesterol 348.4, Sodium 3481.3, Carbohydrate 54.8, Fiber 13.3, Sugar 31.5, Protein 91.3
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- Transfer spices to a blender, and process on low speed until coarsely ground, 1 to 2 minutes. Increase speed to high, and process until finely ground, about 40 seconds. Add orange juice, vinegar, garlic, and salt; process until smooth, about 30 seconds, stopping to scrape down sides as needed.
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- Steamed fish – A banana leaf makes a fragrant and convenient fish-steaming packet. Wrap the leaf around any kind of firm-fleshed fish (sustainable, of course!)
- Grilled fish (and other foods) – According to Jaden of Steamy Kitchen, there are two advantages to grilling a fish on top of a banana leaf: first, it “prevents the fragile fish from sticking to the grill grates” and second, it “adds a mellow smoky, sweet flavor to the fish.”
- Savory custards – Throughout Southeast Asia, cooks make banana leaf “boats” to steam mixtures of meat, spices, coconut milk, and eggs. The Sun-Sentinel has a recipe for Cambodian-Style Amok Fish (adaptable for chicken or tofu) and good step-by-step photos for folding the boat.
- Tamales – In tropical regions of Mexico and Central America, tamales are wrapped in banana leaves, which imparts a different flavor than corn husks.
- Pasteles – Similar to tamales, Latin American pasteles are frequently enclosed in banana leaves. Hector Rodriguez has a recipe for the Puerto Rican version of Pasteles, made with green bananas and yautía root (similar to taro), along with a step-by-step photographic guide to assembling and wrapping them.
- Cochinita pibil – Cochinita pibil is a Mexican dish traditionally consisting of a whole suckling pig roasted in a banana leaf. For a recipe that’s more doable at home, see Andrea Myers’s Slow-Cooked Achiote-Marinated Pork (Cochinita Pibil).
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- Bibingka – Bibingka, a Filipino coconut cake, is traditionally baked in a pot lined with banana leaves. Panlasang Pinoy’s recipe shows how to adapt this for a cake pan, while Jun-Blog‘s version uses ramekins.
- Sticky rice – In Southeast Asia, sticky rice is wrapped and steamed inside banana leaves for a sweet or savory treat. For two examples, check out Thai & Lao Food’s recipe for Khao Dome (Coconut Sticky Rice in Banana Leaves) and The Global Gourmet’s recipe for Indonesian Lemper Ayam (Sticky Rice and Spiced Chicken.
- Presentation – Fresh, green banana leaves can be used as plates, serving containers, and table decor. Banana leaf boats would make pretty bowls for steamed rice, salads, desserts and more.
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