Fish Steamed In Banana Leaves Recipes

BOMBAY FISH STEAMED IN BANANA LEAVES

Steps:

• Make sauce:
• Mince garlic and, wearing protective gloves, mince serranos. In a blender purée all sauce ingredients until smooth.
• If using banana leaves, cut away ribs and in a large bowl of hot water soften leaves 1 minute to help keep them from splitting. Cut six 8-inch squares from leaves. On a work surface arrange 1 leaf square and pat dry. Spread 1 teaspoon herb sauce down middle of square to equal length of a piece of fish and arrange piece, skin side down, on sauce. Spread 1 tablespoon sauce over piece. Fold top and bottom edges of leaf over piece and fold sides of leaf over piece, enclosing it. Arrange packet, seam sides down, in a bamboo steamer or on a large steamer rack. Make 5 more packets in same manner and arrange in steamer or on rack.
• Steam packets over boiling water, covered, until fish is just cooked through, about 8 minutes. Serve fish immediately.

FISH STEAMED IN BANANA LEAVES

Steps:

• Add the chilli powder, turmeric, salt, sugar, mustard oil and green chillies to the fillets.
• Mix well to coat evenly.
• (Don't be afraid to use your hands.) Marinate fish for 20-30 mins.
• Now add the ground mustard and immediately wrap each fillet with a little extra marinade on top into individual pouches with the banana leaf.
• Steam for 20 mins in a steamer.
• Enjoy.

STEAMED FISH WITH SPICED RUB IN BANANA LEAF

Steps:

• Cut the fish into 6 pieces, about 3-inch rectangles, and season with salt and pepper. Thoroughly mix the coconut milk, sliced onion, turmeric, paprika, curry powder, ginger, garlic, chile, and fish sauce together. Add the fish pieces, mix well, and marinate for 15 minutes. Fold two sides to 1-inch height each, and fold the comers on the other ends to meet in the center. This will make a point at both ends. Fold these points down twice and secure with a toothpick, creating a small pocket. Place 4 ounces of vegetables into the pocket. Place the fish over it, finishing with a few slices of Thai chile on top. Steam the pockets for 7 minutes. Serve immediately and garnish with scallions.

HALIBUT OR OTHER FISH STEAMED IN BANANA LEAVES

Steps:

• Put at least 2 inches of water in the bottom of a steamer. Soak the banana leaves in hot water until soft, just a few seconds.
• Toss together the fish, garlic, ginger, nam pla, sugar, and cayenne. Put a piece of the seasoned fish in the center of each of the banana leaves and top with shallot, cilantro, and a light sprinkling of salt. Fold in the sides of the leaves and seal shut with toothpicks or skewers.
• Steam for about 15 minutes, or until the fish is done (peek into one of the packages to check). Be careful of the steaming liquid when removing the packages. Remove each of the fish pieces from its package before serving and spoon some of the juices over it.
• Lemongrass Halibut (or Other Fish) Steamed in Banana Leaves
• In step 2, toss the fish with 1 teaspoon hot red pepper flakes, 2 tablespoons minced lemongrass, 1 teaspoon ground coriander, 1 tablespoon fresh lime juice, and the nam pla and sugar. Put it in the packages as directed and top with the shallots, 1/2 cup chopped fresh chives or scallion, and 1/2 cup fresh basil leaves, preferably Thai basil. Seal and steam as directed.

FISH STEAMED IN BANANA LEAVES

Steps:

• 1. For the spice mixture, combine the ingredients in a food processor and process until smooth. 2. To make the fish, slice half of the fish into 20 strips of equal size and set aside. Finely mince the remaining fish and place it in a large bowl. Add 1/4 cup of water and beat well. Add the spice mixture, onions, eggs, coconut milk, sugar, salt and lime leaves and mix. Spread a heaping tablespoon of the mixture on the bottom third of a piece of banana leaf and top with a piece of fish fillet. Fold the sides of the leaf in and roll up tightly. Secure with a toothpick. Repeat until all the leaves are filled. 3. Place the rolled leaves in layers on a steamer rack. Steam, covered, until heated through, 6 to 7 minutes. To eat, unwrap the roll to expose the filling. Do not eat the banana leaf. Yield: 4 to 6 first-course servings. NOTES : New York Times Magazine 98-Feb-01 Recipe by: Adapted from The Blue Ginger Restaurant, Singapore Posted to MC-Recipe Digest by [email protected] (jfcoombs) on Jan 27, 1998