Fish Wrapped In Banana Leaves With Chile Rajas And Crema Recipes

FISH WRAPPED IN BANANA LEAVES WITH CHILE RAJAS AND CREMA

Steps:

• Roast chiles on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil chiles on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel chiles, discarding stems and seeds (do not rinse under running water as this washes away flavor), and cut lengthwise into 1/4-inch-thick strips.
• Cook onions with salt in oil in a 12-inch heavy skillet over moderate heat, stirring, until onions are tender but still have texture, about 10 minutes. Stir in chiles and cook, stirring, 1 minute, then season with salt.
• Preheat oven to 450°F.
• Unfold banana leaves. Cut off (and reserve) tough center rib that runs along bottom edge of each leaf with kitchen shears. Cut ribs into 12- to 14-inch strips for tying packets. Gently cut leaves into 8 (12-inch) squares, being careful not to split them.
• Slowly run a banana-leaf square across flame of a gas burner, just enough to "melt" outer coating on leaf (it will become quite shiny; if you have an electric stove, hold leaf slightly above burner on moderately high). Place a piece of fish in center of square and season with salt, then top with 1/2 cup rajas and 2 tablespoons crema. Fold 2 sides of banana leaf over fish to enclose it, then fold in opposite sides to form a packet. Tie packet with a strip of banana-leaf rib and transfer to a large baking sheet. Assemble 7 more packets in same manner.
• Bake fish packets in middle of oven 20 minutes, then transfer each to a large plate or shallow soup bowl. Cut ties of packets and open them (leaves are not edible). Drizzle fish with additional crema.
• Available at Latino and Asian markets.

MONKFISH WRAPPED IN BANANA LEAVES WITH GINGER, CILANTRO, CHILE, AND COCONUT MILK

Steps:

• Preheat the oven to 450 degrees F (230 degrees C/gas 8).
• To make the banana leaves more pliable, hold for a few seconds over a gas flame. Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. This will look lovely and it is natural, but I have been known to use a clothes peg or string to hold it all together. It won't be a perfect seal but this allows it to breath and steam, letting the flavors infuse, so gutsy and tasty. Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.
• I serve the individual parcels on plates at the table and let my friends dissect them. When opened, the fragrant steam wafts up and smells fantastic. Serve with plain boiled rice to mop up the juices, that's all it has to be. End of story, done, lovely.

YJ'S FISH AND BANANA LEAVES

Steps:

• Preheat oven to 325 degrees F. Tear the banana leaves in half and place 4 ounces of tilapia in the center of each leaf. Lay vegetables and olives or raisins across the top of fish. Squeeze 1/4 lemon on each piece. Drizzle olive oil over top, season with salt and pepper, to taste and top with orange peels. Wrap ingredients in the leaves and bake for 15 to 18 minutes.

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.

LEMON GRILLED FISH IN BANANA LEAVES

Steps:

• Heat grill to medium.
• In a small bowl, whisk the lemon juice with ½ cup olive; add thyme, salt and pepper.
• Brush both sides of fillets generously with lemon mixture and place each in a banana leaf.
• Place 4 lemon slices and a sprig of thyme on each fillet.
• With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish.
• Secure each packet with 3 wet toothpicks or tie like a girtbox with a wet piece of string.
• Cook the fish packets on grill, about 6 minutes per side ( the leaves will brown, which is OK).
• While the fish grills, sauté garlic in 1 Tbs olive oil over medium-high heat about 1 minute.
• Add the onions through tomatoes and sauté about 5 minutes until vegetables are tender; season with salt and pepper.
• To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.

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.

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.