Chile Skate Roasted In Banana Leaves Recipes

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.

ROASTED SALMON IN BANANA LEAVES WITH ANCHO CHILE-GINGER SAUCE WITH SAFFRON ROASTED VEGETABLE COUSCOUS

Steps:

• Whisk all ingredients together in a medium bowl, season with salt and pepper to taste.
• Preheat oven to 400 degrees F. Rub each fillet with olive oil, season to taste with salt and pepper, and wrap envelope style in a banana leaf rectangle. Place seam-side down on a sheet pan and roast 8 to 10 minutes. When done, the fish will look a bit undercooked on top but will be firm and opaque. Place the packets seam-side up on a platter and fold back the sides of the banana leaf.
• Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho chile-ginger sauce. Garnish with diced red pepper and cilantro.

CHILE SKATE ROASTED IN BANANA LEAVES

Steps:

• In a hot saute pan, add a little oil and caramelize the onions. Check for seasoning. Fold a banana leaf in half and place a small amount of onions and 1 slice of eggplant on one half then top with a small mound of rice. Top this with basil then seasoned tomato slices followed by another slice of eggplant. Place skate on top. Smooth chili paste on top of skate. Garnish with scallions. Fold up banana leaf and secure with a skewer. Repeat process for the remaining banana leaves. Bake at 350 for 20 minutes.;