Banana Leaf Wrapped Island Spice Mahi Mahi With Tamarind Mango Coconut Sauce Recipes

BANANA LEAF MAHI MAHI WITH CITRUS AND CHILES

Steps:

• Put the chiles in a bowl, cover with boiling water and soak until pliable, about 15 minutes. Reserve 1 tablespoon of the soaking liquid, then drain the chiles.
• Meanwhile, heat the vegetable oil in a medium skillet over medium heat. Add the onion, garlic, oregano and cumin and cook until the onion is soft but not browned, about 5 minutes. Transfer to a blender along with the reserved chile soaking liquid, the chiles, orange juice, lime juice and 1 1/2 teaspoons salt; blend until smooth.
• Unfold the banana leaves and cut into six 12-inch-long pieces; rinse and pat dry. Place a banana leaf shiny-side down on a work surface. Coat the fish generously with the pureed chile mixture. Place 1 mahi mahi fillet in the center of the leaf and top with a slice each of orange and lime. Fold 2 opposite ends of the leaf over the fish, overlapping them to tightly enclose the fish, then tuck the open ends underneath. Transfer to a large roasting pan or baking dish. Repeat to make 5 more banana leaf-wrapped fillets, then transfer the pan to the refrigerator and let the fish marinate 1 to 3 hours.
• Preheat the oven to 400 degrees F. Remove the pan from the refrigerator and cover tightly with foil. Bake until the fish is just cooked through, opening a packet to check for doneness, about 35 minutes. Transfer to plates and carefully unwrap just before eating.

BANANA LEAF-WRAPPED ISLAND SPICE MAHI MAHI WITH TAMARIND MANGO COCONUT SAUCE

Steps:

• For the sauce: Put the oil in a large pot with the onion and garlic. Saute over high heat, stirring with a wooden spoon, until the onion and garlic are soft, then add the coriander, cumin, curry powder and thyme. Mix until the spices start to stick to the pot, 3 to 4 minutes. Add the mango and mix until the spices loosen from the bottom of the pot, then add the tamarind juice and coconut milk. Lower the heat to medium-high and cook about 5 to 10 minutes, then add the salt and pepper and turn the heat down to medium. Cook for about 25 minutes, stirring occasionally. When the sauce has reduced by 25 percent, it¿s ready; transfer it to a bowl and set it aside.
• For the marinade: Place all of the ingredients, except for the oil, in a food processor. With the processor running, add the oil slowly until the mixture forms a paste. Transfer the marinade to a large bowl. Cut the mahi mahi into 6-inch portions and then rub each piece of fish with marinade until well coated. Take a banana leaf and lay it flat, then wipe it with a wet, warm towel. Lay a piece of fish on top of the leaf and fold the leaf over it. Repeat with the remaining leaves and fish. Chill the wrapped fish pieces in the refrigerator for 2 hours, then steam them in a steamer until the fish and juices turn white, 10 to 15 minutes. Cut each piece in half, leaving it in the leaf, and pour the sauce over each serving. Serve with rice or any other starch.

BANANA LEAF WRAPPED BASS WITH SCALLION-GINGER FRIED RICE

Steps:

• Add water to a medium pot, fitted with a steamer insert, and bring to a boil.
• Coat a large wok heavily with 2 tablespoons grapeseed oil and heat until the oil is almost smoking. Meanwhile, season the eggs with salt and pepper. Add the eggs to the heated oil and stir vigorously until puffed and cooked through, about 2 minutes. Remove from the wok and set aside in a bowl. To the same wok, add another 2 tablespoons grapeseed oil and heat until hot, then add the garlic, 2 tablespoons scallions and 1 tablespoon ginger and saute for 1 minute. Add the rice and eggs back in, mixing gently. Season with the tamari and sesame oil. Mix well to combine. Remove from the heat and let cool slightly.
• Lay a banana leaf on your work surface. Place about 1/4 cup cooled rice in the middle. Sprinkle a piece of fish on both sides with salt and pepper and place on top of the rice. Top with a few Thai basil sprigs. Fold the banana leaf and wrap tightly, similar to wrapping a sandwich in foil or plastic wrap. Repeat with the remaining fish. Carefully place each piece of wrapped fish in a steamer insert, seam-side down. Add the tea leaves to the simmering water and set the filled steamer insert over the water and cover. Steam until the fish is cooked through, about 12 minutes.
• Meanwhile, when is the fish has about 3 minutes left, heat the olive oil in a small saucepan.
• Cut the fish packets open with scissors, then top each pieces of fish with the remaining 2 tablespoons scallions and tablespoon ginger. Spoon the hot olive oil over the top of each piece of fish and serve.