Steamed Fish In Banana Leaf Recipes

BOMBAY FISH STEAMED IN BANANA LEAVES

Bombay Fish Steamed in Banana Leaves image

Categories Citrus Fish Garlic Steam Coconut Mint Spring Cilantro Gourmet

Yield Serves 6

Number Of Ingredients 11

Ingredients

For herb sauce
3 large garlic cloves
1 to 2 small fresh serrano chiles 1/2 cupgrated fresh coconut or unsweetened desiccated coconut
1 cup fresh cilantro sprigs
1/2 cup fresh mint leaves
1/4 cup fresh lime or lemon juice
1/4 cup water
1 teaspoon ground cumin
1/2 teaspoon coarse salt, or to taste
6 untreated fresh or thawed frozen banana leaves or large Swiss chard leaves
six 5-ounce pieces salmon or haddock fillet with skin

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.

STEAMED FISH WITH SPICED RUB IN BANANA LEAF

Steamed Fish with Spiced Rub in Banana Leaf image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 pound fillet of scrod, flounder, sole, or similar fish
1 can coconut milk
1/2 cup thinly sliced onion
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/2 teaspoon salt and pepper
1-inch of fresh ginger, chopped
2 garlic cloves, chopped
2 tablespoons thinly sliced fresh Thai chile pepper
2 teaspoons fish sauce
6 to 8 large cabbage leaves, 1 bunch of spinach or baby bok choy*
6 pieces of banana leaves, each 12 inches square**
1/2 cup of scallion slivers

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.

FISH STEAMED IN BANANA LEAVES

Fish steamed in Banana leaves image

Make and share this Fish steamed in Banana leaves recipe from Food.com.

Provided by Girl from India

Categories Asian

Time 1h20m

Yield 12 fillets

Number Of Ingredients 9

Ingredients

12 fillets fish (can use any white flesh fish like salmon)
1 teaspoon red chili powder (or according to taste)
1/2 teaspoon turmeric powder
2 -3 tablespoons mustard oil
salt
2 teaspoons sugar
6 -7 slit green chilies
1 cup black mustard seeds or 1 cup yellow mustard seeds, ground to a paste with water. (I use black)
12 pieces banana leaves, to wrap the fish fillets in

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.

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