Fish Fillets Baked In Banana Leaves Recipes

COD BAKED IN BANANA LEAVES

Steps:

• Pre-heat the oven to 220C/425 degrees F/ Gas Mark 7.
• First you need to line a large roasting tray with the banana leaves. You do this by holding them over the hob so the whole leaf is warmed and softened (this makes it more pliable) and placing them in the tray so there is a large piece overlapping on all sides. You need to make sure there are no gaps. Sprinkle over the chili, coconut, ginger and coriander, then place the cod, skin side up, on top.
• Drizzle with olive oil, season with sea salt and squeeze the lime juice over the top. Place the squeezed limes in the tray.
• Fold the banana leaves over the fish to seal, and place something heavy and ovenproof on top to keep in place.
• Place in the middle of the oven and cook for about 25 minutes.
• When the fish is ready, remove the skin from each fillet and serve on warmed small squares of banana leaf, spooning over all the delicious juices, with a little cooked rice and a sprinkling of fresh coriander leaves.
• The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.

BAKED FISH FILLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.
• Place mackerel fillets in the baking pan; season with salt and pepper.
• Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.
• Bake in the preheated oven until mackerel flakes easily with a fork, 20 to 25 minutes.

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.

BAKED FISH WRAPPED IN BANANA LEAVES

Steps:

• Cut fish into large pieces, wash and pat dry. Salt and set aside.
• Mix the garlic, chillies, coriander leaves, coconut, lime or lemon juice, tamarind, sugar, cumin and salt into a paste and smear over fish. Let marinate 1 hour.
• Grease foil (if using) with ghee. Place a piece of fish on a banana leaf or foil piece and fold so fish is encased.
• Coat an oven-safe dish with ghee and place wrapped fish pieces into the dish. Cook for 30 minutes at 350 degrees F.
• Unwrap one piece of fish to check if it's cooked through and cook until finished.

FISH BAKED IN VINE LEAVES

Steps:

• In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes.
• Preheat the oven to 400 degrees.
• Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a half lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it, seamside down, in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish.
• Bake 20 to 30 minutes, until the fish is opaque throughout; open one package to check for doneness. Immediately transfer to serving plates and have guests unwrap the fish at the table.

GRILLED FISH WITH CILANTRO CHUTNEY IN BANANA LEAVES

Steps:

• Prepare grill.
• Make chutney:
• Finely chop ginger, garlic, chile, and coconut in a food processor. Add cilantro and mint and process until chopped. Add vinegar, sugar, and salt and blend chutney well.
• Prepare fish:
• Cut banana leaves into 6 sheets (12 by 10 inches each). Arrange in a stack with a short side nearest you.
• Season fillets on both sides with salt and pepper. Spread 1 slightly rounded tablespoon cilantro chutney on top of a fillet, then invert onto center of a banana leaf, arranging fillet crosswise. Spread another slightly rounded tablespoon of chutney on top of fish. Fold bottom edge of leaf over fish and fold in sides over fish, then fold package away from you, enclosing fish. Tie package (in both directions) with a 24-inch piece of kitchen string. Repeat with remaining fillets, chutney, and banana leaves.
• Grill fish, turning over once, until cooked through, 8 to 10 minutes (untie 1 package to check doneness). Cut string before serving and transfer packages to 6 plates. The banana leaves are inedible, but we think they make a nice presentation.

FISH FILLETS BAKED IN BANANA LEAVES

Steps:

• 1. Preheat oven to 375°. Put the fish fillets on a plate. In a small bowl, make a paste of the garlic, lime juice, allspice, salt, pepper, and oil. Rub the mixture all over the fish. 2. Lay 1 12-inch-long piece of foil on a flat surface and lay 1 banana leaf on top of the foil. Put 2 fish fillets in the center of the banana leaf. Put half of the cilantro on the fish. Fold the banana leaf to enclose the fish in a package. Then fold the foil around both sides of the banana package to seal tightly so no steam escapes. Place folded side up on a baking sheet. Repeat with a second 12-inch square of foil, and the remaining banana leaf and fish. 3. Bake 15 to 20 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork. (Test one package for doneness.) To serve, open the packages and transfer 1 fish fillet to each of 4 serving plates. Spoon the juices over the fish. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FISH FILLETS BAKED IN BANANA LEAVES

Steps:

• 1. Preheat oven to 375°. Put the fish fillets on a plate. In a small bowl, make a paste of the garlic, lime juice, allspice, salt, pepper, and oil. Rub the mixture all over the fish. 2. Lay 1 12-inch-long piece of foil on a flat surface and lay 1 banana leaf on top of the foil. Put 2 fish fillets in the center of the banana leaf. Put half of the cilantro on the fish. Fold the banana leaf to enclose the fish in a package. Then fold the foil around both sides of the banana package to seal tightly so no steam escapes. Place folded side up on a baking sheet. Repeat with a second 12-inch square of foil, and the remaining banana leaf and fish. 3. Bake 15 to 20 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork. (Test one package for doneness.) To serve, open the packages and transfer 1 fish fillet to each of 4 serving plates. Spoon the juices over the fish. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LITTLE FISH CAKES IN BANANA LEAVES

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.)

THAI FISH IN BANANA LEAF

Steps:

• Place all curry marinade/sauce ingredients in a food processor and blend well. Can be done ahead and kept in the fridge.
• Marinate the fish fillets in half the Marinade/Sauce for at least 15 min.
• Cut Banana leafs to size, place fish fillet into the centre of each parcels and wrap the sides around to obtain a package. Turn it seam-side down to keep sides from opening and place in glass casserole.
• Bake for 15 min at 200 degrees then check if the fish is cooked potentially leaving it in the oven a bit longer.
• To serve the fish, scoop several spoonfuls of coconut rice onto the side of the fish. Spoon some curry sauce (marinade) over the fish, then add a sprinkling of basil and/or coriander leaves. Goes well with stir fried Pak Choi.

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.

ARABIAN GULF-STYLE FISH IN BANANA LEAVES

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.