MONKFISH WRAPPED IN BANANA LEAVES WITH GINGER, CILANTRO, CHILE, AND COCONUT MILK
You just can't go wrong with this combination of flavors. It's open to all white-fleshed fish. Banana leaves are very easy to buy from Asian or Latino markets. Get nice big ones to wrap your fish up in. Failing banana leaves, you can use vine leaves, which you can get in the supermarkets, somewhat smaller, but no less tasty for that. If you really can't get ahold of any leaves, kitchen foil will do.
Provided by Jamie Oliver
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
FISH WRAPPED IN BANANA LEAVES WITH CHILE RAJAS AND CREMA
_Rajas_ is the Spanish word for "strips," and in the Mexican kitchen it generally refers to strips of chile. Active time: 1 1/4 hr Start to finish: 1 1/2 hr
Provided by Claire Archibald
Yield Makes 8 servings
Number Of Ingredients 8
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.
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.
GRILLED FISH WITH CILANTRO CHUTNEY IN BANANA LEAVES
Categories Food Processor Fish Ginger Quick & Easy Backyard BBQ Dinner Coconut Mint Hot Pepper Summer Grill Grill/Barbecue Cilantro Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (main course) servings
Number Of Ingredients 15
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.
BAKED FISH WRAPPED IN BANANA LEAVES
Kena Na Patta Ma Bhoojeli Machhli (baked fish wrapped in banana leaves). Foil may be used as a substitute for banana leaves. This recipe is from Fire and Spice by Joyce Westrip.
Provided by cookiecutter _
Categories Asian
Time 40m
Yield 1 1/2 pounds fish
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1009.5, Fat 49.8, SaturatedFat 33.7, Cholesterol 348.4, Sodium 3481.3, Carbohydrate 54.8, Fiber 13.3, Sugar 31.5, Protein 91.3
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