Steamed Fish In Banana Leaf Recipes

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.

STEAMED FISH IN BANANA LEAF

Steps:

• Prepare a bamboo steamer or a double boiler with a perforated insert. Fill bottom with water and bring to a boil. Reduce to low and simmer. Cover until ready to use.
• Meanwhile, to prepare fish: Season fish with salt and freshly cracked pepper on both sides. Lay banana leaves out. Place a fillet in the middle of each. Sprinkle with the garlic, and cumin seeds. Top with a lime leaf or grated zest. Wrap banana leaf around fish like a parcel and tie with butcher's twine.
• Steam fish until centre of fish is warm when a knife is inserted in the middle of fillet, about 8 to 10 minutes. Remove from steamer immediately and serve with Spicy Oil Drizzle.
• Place extra virgin olive oil, garlic, coriander, japalpeno and lime juice in a small saucepan. Warm gently on low heat until fish is ready. Do not heat rapidly! Drizzle over fish.

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.

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.