Banana Leaf Seafood Recipes

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ARABIAN GULF-STYLE FISH IN BANANA LEAVES



Arabian Gulf-Style Fish in Banana Leaves image

A whole grilled fish is just as easy to prepare as a fillet and makes a pretty presentation. You can use the banana leaf method to grill shrimp or vegetables, too.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 9

1 whole snapper (about 3 pounds), scaled and cleaned
1/4 cup ghee, room temperature
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
6 sprigs flat-leaf parsley, plus 1/4 cup chopped
6 sprigs dill, plus 1/4 cup chopped
5 fresh banana leaves, each cut to about 3 feet long, thawed if frozen
Celery and Herb Salad
Lime wedges, for serving

Steps:

  • Preheat an outdoor grill to medium or a large grill pan over medium. Rinse fish under cold water; pat dry. Coat the interior and exterior of the fish with ghee. Season the fish all over with salt and pepper. Place the herb sprigs inside the cavity of the fish and sprinkle the exterior with the chopped herbs; set aside.
  • Wipe any dirt or dust off of banana leaves with a damp cloth. Place leaves, overlapping one another, on a clean work surface with long ends parallel to edge of work surface. Leaves should overlap by about 3 inches. Position the fish vertically in the center of the leaves, folding one edge of the leaves over to cover the fish. Then roll to wrap the fish completely with leaves and tuck ends under.
  • Place wrapped fish on grill and cook for 15 minutes. Carefully flip wrapped fish and cook until leaves are charred and fish is cooked through, 10 to 15 minutes more.
  • To serve, unwrap the fish and transfer to a platter. Top with celery and herb salad; serve with lime wedges.

VIET-CAJUN SHRIMP BOIL WRAPPED IN BANANA LEAVES



Viet-Cajun Shrimp Boil Wrapped in Banana Leaves image

Viet-Cajun seafood boils are a fixture in Houston, Texas, where you can find a thriving Vietnamese community that blends the bright, bold flavors of Vietnam with the fresh-as-can-be seafood found throughout the Gulf Coast and the many surrounding lakes and rivers. Traditionally, the seafood and vegetables are boiled then tossed in a buttery sauce infused with garlic and spices, but for this take on the Houston favorite, we steam everything in banana leaves and serve the dish piping hot right off the grill.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

2 pounds red skin baby potatoes
5 tablespoons Cajun seasoning, plus more to taste
2 pounds extra-large shell-on shrimp
2 1/2 sticks (1 1/4 cups) unsalted butter
10 cloves garlic, minced (about 1/4 cup)
One 2-inch knob ginger, peeled and finely grated (about 1 1/2 tablespoons)
3 tablespoons fish sauce
Grated zest and juice of 2 large limes, plus lime wedges for serving
1/2 teaspoon cayenne pepper (optional)
4 large banana leaves (each at least 34 inches long), thawed if frozen, rinsed
3 ears yellow corn, husks removed, cobs cut crosswise into 1-inch-thick rounds
1 pound andouille sausage, halved lengthwise and cut into 2-inch-long pieces
Toasted French bread, for serving
Hot sauce, for serving

Steps:

  • Fill a large saucepan halfway with cold water then add the potatoes and 2 tablespoons of the Cajun seasoning. Bring to a boil over medium-high heat, stirring occasionally, then continue to cook until the potatoes are fork-tender (but the skins are still fully intact), about 10 minutes. Drain the potatoes and set aside.
  • While the potatoes cook, use sharp kitchen shears to cut lengthwise through the shells along the back of the shrimp, stopping at the tails and making sure to cut through the edge of the flesh. Devein the shrimp while keeping the shells as intact as possible. Transfer the shrimp to a large bowl and refrigerate while you make the butter sauce.
  • Melt 1/2 stick of the butter in a medium saucepan over medium heat, 2 to 3 minutes. Add the garlic and ginger and cook, stirring frequently, until softened, about 5 minutes. Add the remaining 2 sticks butter and cook, stirring occasionally, until completely melted and starting to bubble, about 5 minutes. Remove from the heat and stir in the fish sauce, lime zest and juice, cayenne pepper if using, and the remaining 3 tablespoons Cajun seasoning. Stir to combine and add more Cajun seasoning if desired. The butter sauce should be very strongly seasoned. Cover with a lid and set aside.
  • Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). The ideal cooking temperature is 375 to 400 degrees F.
  • On a large rimmed baking sheet, lay out 2 extra-long pieces of heavy-duty aluminum foil with 8 inches of overhang on all sides of the baking sheet. Top with 3 of the banana leaves, overlapping them slightly to cover the foil completely. Moisten both sides of the banana leaves with a damp cloth (this will help prevent tearing). Cut the remaining banana leaf in half crosswise and set aside.
  • To the bowl of shrimp, add 1/4 cup of the butter sauce and toss to combine. Arrange the shrimp in the center of the banana leaves in a single layer. In the empty bowl (no need to clean it out), combine the cooked potatoes, corn, sausage, and 1/2 cup of the butter sauce (reserve the rest for serving) and toss gently to combine. Arrange the vegetables and sausage on top of the shrimp. Cover the shrimp mixture with the halved banana leaf. Gently fold the sides of the bottom banana leaves up and over the shrimp mixture. Use 2 long pieces of kitchen twine to tie the banana leaf packet together. Do not pull the twine too tight or it will rip the banana leaves. Fold the foil overhanging from the longer sides of the baking sheet over the banana leaves then fold over the foil from the shorter sides.
  • Transfer the foil packet to the grill. Cook for 45 minutes.
  • Use oven mitts or 2 large metal spatulas to transfer the packet back onto the baking sheet. Carefully open the foil, cut away the twine, and unwrap the banana leaves (discard the ones directly on top of the shrimp mixture). Drizzle the remaining butter sauce over the seafood boil and stir to combine. Serve immediately with warm toasted bread, lime wedges and hot sauce on the side.

BANANA LEAF SEAFOOD



Banana Leaf Seafood image

This recipe is spiced up using Asian chili paste - sambal belachan - doesn't taste as good if you omit it! Salmon, clams, mussels, etc. may be used in place of squid.

Provided by tomatoe2911

Categories     Octopus and Squid Recipes

Time 4h30m

Yield 2

Number Of Ingredients 10

6 shallots, finely chopped
4 cloves garlic, peeled and crushed
2 tablespoons sambal belachan
2 teaspoons vegetable oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon fresh lime juice
salt and pepper to taste
1 pound squid, cleaned and sliced into rings
1 banana leaf

Steps:

  • In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 43.9 g, Cholesterol 528.9 mg, Fat 8.2 g, Fiber 1.6 g, Protein 39.8 g, SaturatedFat 1.6 g, Sodium 251.2 mg, Sugar 8 g

BANANA LEAF SEAFOOD



Banana Leaf Seafood image

This recipe is spiced up using Asian chili paste - sambal belachan - doesn't taste as good if you omit it! Salmon, clams, mussels, etc. may be used in place of squid.

Provided by tomatoe2911

Categories     Octopus and Squid Recipes

Time 4h30m

Yield 2

Number Of Ingredients 10

6 shallots, finely chopped
4 cloves garlic, peeled and crushed
2 tablespoons sambal belachan
2 teaspoons vegetable oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon fresh lime juice
salt and pepper to taste
1 pound squid, cleaned and sliced into rings
1 banana leaf

Steps:

  • In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 43.9 g, Cholesterol 528.9 mg, Fat 8.2 g, Fiber 1.6 g, Protein 39.8 g, SaturatedFat 1.6 g, Sodium 251.2 mg, Sugar 8 g

BANANA LEAF SEAFOOD



Banana Leaf Seafood image

This recipe is spiced up using Asian chili paste - sambal belachan - doesn't taste as good if you omit it! Salmon, clams, mussels, etc. may be used in place of squid.

Provided by tomatoe2911

Categories     Octopus and Squid Recipes

Time 4h30m

Yield 2

Number Of Ingredients 10

6 shallots, finely chopped
4 cloves garlic, peeled and crushed
2 tablespoons sambal belachan
2 teaspoons vegetable oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon fresh lime juice
salt and pepper to taste
1 pound squid, cleaned and sliced into rings
1 banana leaf

Steps:

  • In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 43.9 g, Cholesterol 528.9 mg, Fat 8.2 g, Fiber 1.6 g, Protein 39.8 g, SaturatedFat 1.6 g, Sodium 251.2 mg, Sugar 8 g

LITTLE FISH CAKES IN BANANA LEAVES



Little Fish Cakes in Banana Leaves image

Provided by Molly O'Neill

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 1-pound sea bass fillet or other firm-fleshed white fish, skin removed
Salt to taste
1 cup seafood marinade (see recipe)
8 pieces banana leaf, each 6 by 8 1/2 inches
8 large whole basil leaves
4 lime leaves, minced

Steps:

  • Cut the fish into 8 chunks, season them with salt and place in a nonreactive pan or bowl large enough to hold the chunks in a single layer. Spread the seafood marinade evenly over the fish, cover the pan and refrigerate for at least 6 hours, or overnight.
  • Place each chunk of fish in the center of a piece of banana leaf. Top each with a basil leaf and sprinkle with minced lime leaves. Fold the edges of the banana leaves over the fish to form small parcels. Fasten the loose ends with a toothpick.
  • Fill the bottom of a steamer with water almost to, but not touching, the rack and bring to a boil. Place the parcels on the rack and steam, covered, for 15 minutes.
  • When ready to serve, prepare a charcoal grill. Place the parcels on the grill and cook for 5 minutes, or until the banana leaves are evenly browned. To eat, unwrap the parcels to expose the fish. (Do not eat the banana leaf.)

BANANA LEAF SEAFOOD



Banana Leaf Seafood image

This recipe is spiced up using Asian chili paste - sambal belachan - doesn't taste as good if you omit it! Salmon, clams, mussels, etc. may be used in place of squid.

Provided by tomatoe2911

Categories     Octopus and Squid Recipes

Time 4h30m

Yield 2

Number Of Ingredients 10

6 shallots, finely chopped
4 cloves garlic, peeled and crushed
2 tablespoons sambal belachan
2 teaspoons vegetable oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon fresh lime juice
salt and pepper to taste
1 pound squid, cleaned and sliced into rings
1 banana leaf

Steps:

  • In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 43.9 g, Cholesterol 528.9 mg, Fat 8.2 g, Fiber 1.6 g, Protein 39.8 g, SaturatedFat 1.6 g, Sodium 251.2 mg, Sugar 8 g

BANANA LEAF SEAFOOD



Banana Leaf Seafood image

This recipe is spiced up using Asian Chili Paste - Sambal Belachan - doesn't taste as good if you omit it! Salmon, clams, mussels, etc. may be used in place of the squid.

Provided by ElizabethKnicely

Categories     Squid

Time 4h30m

Yield 2 serving(s)

Number Of Ingredients 11

6 shallots, finely chopped
4 garlic cloves, peeled and crushed
2 tablespoons sambal oelek chili paste, belachan
2 teaspoons vegetable oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon fresh lime juice
salt, to taste
pepper, to taste
1 lb squid, cleaned and sliced into rings
1 banana leaf

Steps:

  • In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours and up to overnight.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.

Nutrition Facts : Calories 308.8, Fat 8.1, SaturatedFat 1.4, Cholesterol 529.4, Sodium 110.5, Carbohydrate 20.3, Fiber 0.6, Sugar 0.2, Protein 37.6

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