Banana Leaf Wrapped Grouper With Curry Sauce Recipes

BANANA LEAF-WRAPPED CHILEAN SEABASS WITH PICKLED RED ONIONS

Steps:

• For the pickled red onions: In a medium saucepan over high heat, add the vinegar, sugar, peppercorns and 2 tablespoons salt. Mix well and add the beets and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and refrigerate at least 1 hour and up to overnight.
• For the grouper: In a small bowl, add the orange zest, juice, olive oil, ground achiote and cumin. Mix well to combine, then pour the marinade into a large resealable plastic bag. Add the grouper filets and seal the bag tightly, squeezing out any excess air from the bag. Gently mix around so the marinade coats the fish well. Refrigerate for 45 minutes.
• Clean the grill grates and preheat a grill to medium-high heat.
• Arrange 2 banana leaves to form a cross. Remove one piece of grouper from the marinade and place in the center of the leaves. Season with 4 to 5 turns freshly ground black pepper and 1 teaspoon salt. Wrap the fish up tightly in the banana leaves by folding over one flap at a time, alternating each side so they overlap. Secure the last folds of the leaves together with toothpicks to hold in place. Place the banana leaf-wrapped grouper on the grill, and cook until the leaves turn bright green and begin to char around the edges, 5 to 6 minutes per side. Remove from the grill and set aside.
• To serve, cut open the banana leaves to expose the fish, add a large spoonful of Spicy Grilled Corn Salsa and garnish with the pickled red onions, chopped scallions and cilantro.
• Preheat a grill to medium-high heat.
• Place the corn on the grill and cook until well charred all over, 5 to 6 minutes per side. Drizzle the poblanos and fresnos with olive oil and season with 5 to 6 turns freshly ground black pepper and 1 teaspoon salt. Place the chilies on the grill and cook until lightly charred on all sides, 3 to 4 minutes. Place the chiles into a bowl, cover tightly with plastic wrap and allow to steam for 3 to 4 minutes.
• Hold a corn cob upright in a large mixing bowl. Using a chef's knife, cut off the kernels and let them fall into the bowl. Repeat with the remaining corn. Set aside the kernels. Discard the cobs.
• Remove the skins from the chiles. Mince the fresnos, dice the poblanos and add them to the bowl with the corn kernels. Add the red onions, scallions, lime zest, juice, garlic, agave and 2 tablespoons olive oil. Stir to combine and season with salt and pepper. Refrigerate until ready to serve.

BANANA-LEAF-WRAPPED GROUPER WITH CURRY SAUCE

Steps:

• Toast curry powder in a dry skillet over medium heat, swirling constantly, until very fragrant, about 1 minute. Let cool.
• Puree garlic, chopped scallion, ginger, fish sauce, agave, coconut milk, lime juice, and 3/4 teaspoon toasted curry powder in a small food processor until smooth.
• Cut out four 10-by-12-inch rectangles from banana leaves or parchment; wipe leaves with a damp towel. With 1 long edge of each rectangle facing you, lay a fillet lengthwise in center of each, about 1 1/2 inches from bottom. Season each with salt and remaining toasted curry powder, and top with 1 tablespoon curry sauce. Fold short sides of rectangle over fish, then fold up bottom edge. Fold top edge over packet, and tuck underneath. (Don't worry if leaves tear a little.)
• Place 2 packets in each layer of a 2-layer bamboo steamer or all 4 in a stainless steel steamer. Fill a large pot with 1 to 2 inches water, and place steamer in pot. Bring water to a boil, then reduce heat to medium. Cover, and steam until fish is just cooked through, 10 to 11 minutes, rotating layers halfway through if using bamboo steamer. Remove from steamer, unwrap, and blot excess liquid from the leaves or parchment with paper towels. Drizzle fish with remaining sauce. Top with tomatoes, sliced scallions, and cilantro, and serve each on a banana leaf or parchment with a lime wedge.

GROUPER ROASTED IN BANANA LEAVES WITH ORANGE-PINEAPPLE RELISH AND RED BEANS AND RICE

Steps:

• Grouper: Preheat oven to 400 degrees F. Rub each fillet with olive oil and season with salt and pepper to taste. Wrap each fillet in a banana leaf, envelope style and place seam sided down on a baking sheet. Roast for 8 to 10 minutes. Place the packets seam side up on a platter and fold back the sides of the banana leaf to expose the fish. Place a few tablespoons of the relish on top and garnish with mint, cilantro and peppers.
• Red Beans and Rice: Heat oil in a large Dutch oven. Add the onions, celery, garlic and green onions and cook until soft. Add the soaked beans, ham bone, bay leaf, thyme, red pepper and 3 cups of cold water. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the beans are soft. Season with salt and pepper. Place rice in a large bowl and add the bean mixture. Mix to combine and fold in cilantro.
• Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.

BANANA LEAF-WRAPPED ISLAND SPICE MAHI MAHI WITH TAMARIND MANGO COCONUT SAUCE

Steps:

• For the sauce: Put the oil in a large pot with the onion and garlic. Saute over high heat, stirring with a wooden spoon, until the onion and garlic are soft, then add the coriander, cumin, curry powder and thyme. Mix until the spices start to stick to the pot, 3 to 4 minutes. Add the mango and mix until the spices loosen from the bottom of the pot, then add the tamarind juice and coconut milk. Lower the heat to medium-high and cook about 5 to 10 minutes, then add the salt and pepper and turn the heat down to medium. Cook for about 25 minutes, stirring occasionally. When the sauce has reduced by 25 percent, it¿s ready; transfer it to a bowl and set it aside.
• For the marinade: Place all of the ingredients, except for the oil, in a food processor. With the processor running, add the oil slowly until the mixture forms a paste. Transfer the marinade to a large bowl. Cut the mahi mahi into 6-inch portions and then rub each piece of fish with marinade until well coated. Take a banana leaf and lay it flat, then wipe it with a wet, warm towel. Lay a piece of fish on top of the leaf and fold the leaf over it. Repeat with the remaining leaves and fish. Chill the wrapped fish pieces in the refrigerator for 2 hours, then steam them in a steamer until the fish and juices turn white, 10 to 15 minutes. Cut each piece in half, leaving it in the leaf, and pour the sauce over each serving. Serve with rice or any other starch.

GROUPER IN YELLOW CURRY

Steps:

• Put the coconut into a blender.
• Cover with water, blend, and let rest for a few minutes. (Hold the top on tight, just in case).
• Heat 2 TBS of the oil in a 12" skillet over medium-high heat until it is hot.
• Dredge the grouper chunks lightly in the flour and cook quickly over high heat until lightly browned, 3-4 minutes.
• Remove the fish with a slotted spoon and set aside.
• Add the remaining oil to the pan and cook the onion over medium heat, stirring occasionally, until very soft and beginning to turn brown, about 10 minutes.
• Stir in the tumeric, cayenne, coriander, pepper, and salt.
• Cook for about 2 minutes.
• Strain the coconut milk and add the liquid to the onion mixture; bring to a boil over medium-high heat and reduce by about a third.
• Add the fish, reduce the heat to medium, and cook for about 5 minutes.
• Add the lemon juice, taste and correct the seasonings, garnish with cilantro and serve.

GROUPER FILLETS WITH GINGER AND COCONUT CURRY

Steps:

• Heat oven to 225 degrees.
• Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
• Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
• Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
• Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.