Su Meis Grilled Seafood Wrapped In Banana Leaves Recipes
GRILLED SNAPPER IN BANANA LEAF: PEPES IKAN KAKAP
Steps:
- Tamarind water, to soften, or substitute with the juice of 2 lemons
- In a bowl season the fish with salt, pepper, lime juice, and betutu paste.
- On a sheet tray, lay down the banana leaf. Place a salam leaf on the banana leaf. Place the fish on the middle of the banana leaf over the salam leaf. Place sliced green tomatoes, lime leaf, sweet basil, and tamarind water on the fish. Season with salt and pepper.
- Wrap the fish folding both ends together and secure with a bamboo skewer. Grill until cooked, approximately 4 to 5 minutes per side depending on the thickness of the fillets.
- Grind shallots, garlic, tumeric, ginger, galangal, lemongrass, chili peppers, palm sugar, and shrimp paste in a food processor. Saute paste with coconut oil.
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BANANA LEAF WRAPPED WHOLE FISH - PATI JINICH
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4.5/5 (8)Category Main CourseCuisine MexicanTotal Time 40 mins
- To make the "mojo," place the garlic, cilantro leaves, bitter orange juice, olive oil and salt in a molcajete and mash into a paste. Alternatively, you may add these ingredients to a food processor or blender and process until fully combined but still chunky.
- To make a wrap for the fish, arrange the banana leaves overlapping on a work surface. Season the fish all over with salt and pepper, and place in the center of the leaves. Pour the "mojo" over both sides of the fish, then top with the oregano, mint and epazote. Fold the banana leaves over fish to cover and tie or tuck leaves around fish to enclose.
- Place the fish on the grill and cook for 15 to 20 minutes, then turn and continue to cook for another 15 to 20 minutes until the fish is cooked through. To serve, unfold leaves and filet the fish.
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