Best 3 Arabian Gulf Style Fish In Banana Leaves Recipes

Embark on a culinary journey to the Arabian Gulf region and discover the delightful flavors of machboos laham, a traditional rice dish brimming with aromatic spices and tender lamb. This hearty dish, also known as majboos, is a symphony of textures and flavors, featuring succulent lamb pieces nestled amidst fluffy rice, enhanced by the warmth of a vibrant blend of spices. Alongside this main course, explore an array of complementary dishes that elevate the dining experience. Delight in the tangy and refreshing flavors of tomato salad, providing a vibrant contrast to the richness of the machboos. Enjoy the perfect accompaniment of yogurt sauce, its cooling texture balancing the bold flavors of the main course. For a sweet ending, indulge in the delectable flavors of luqaimat, traditional Emirati sweet dumplings drenched in a luscious date syrup, offering a perfect finale to this gastronomic adventure.

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ARABIAN GULF-STYLE FISH IN BANANA LEAVES

Arabian Gulf-Style Fish in Banana Leaves image

A whole grilled fish is just as easy to prepare as a fillet and makes a pretty presentation. You can use the banana leaf method to grill shrimp or vegetables, too.

Provided by Martha Stewart

Categories Seafood Recipes

Number Of Ingredients 9

Ingredients

1 whole snapper (about 3 pounds), scaled and cleaned
1/4 cup ghee, room temperature
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
6 sprigs flat-leaf parsley, plus 1/4 cup chopped
6 sprigs dill, plus 1/4 cup chopped
5 fresh banana leaves, each cut to about 3 feet long, thawed if frozen
Celery and Herb Salad
Lime wedges, for serving

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.

COD BAKED IN BANANA LEAVES

Cod Baked in Banana Leaves image

This is such a fantastic way of cooking cod - you are baking it on a bed of wonderful flavours and sealing them all in with the banana leaves so the fish is really moist and tasty. You can use any fish you fancy, and if you can't get hold of any banana leaves you can use greaseproof paper instead.

Provided by Jamie Oliver

Categories side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 large banana leaves
1 orange chili, finely sliced
1 yellow chili, finely sliced
1 red chili, finely sliced
1 fresh coconut, grated
1 large knob ginger, grated
1 large bunch fresh coriander, leaves roughly chopped, plus extra for garnish
3 large cod fillets, skin on, scaled and pin boned
Extra-virgin olive oil
Sea salt
3 limes, cut in half

Steps:

Pre-heat the oven to 220C/425 degrees F/ Gas Mark 7.
First you need to line a large roasting tray with the banana leaves. You do this by holding them over the hob so the whole leaf is warmed and softened (this makes it more pliable) and placing them in the tray so there is a large piece overlapping on all sides. You need to make sure there are no gaps. Sprinkle over the chili, coconut, ginger and coriander, then place the cod, skin side up, on top.
Drizzle with olive oil, season with sea salt and squeeze the lime juice over the top. Place the squeezed limes in the tray.
Fold the banana leaves over the fish to seal, and place something heavy and ovenproof on top to keep in place.
Place in the middle of the oven and cook for about 25 minutes.
When the fish is ready, remove the skin from each fillet and serve on warmed small squares of banana leaf, spooning over all the delicious juices, with a little cooked rice and a sprinkling of fresh coriander leaves.
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.

LEMON GRILLED FISH IN BANANA LEAVES

Lemon Grilled Fish in Banana Leaves image

Adapted from the Queer Eye TV show; stored here for me to try later. You can substitute scallions for the onion if you prefer.

Provided by echo echo

Categories Peppers

Time 32m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tablespoon fresh thyme leave, minced
salt, to taste
pepper, to taste
4 (8 ounce) red snapper or 4 (8 ounce) halibut fillets
16 lemon slices
8 sprigs fresh thyme
4 banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 cup onion, sliced into thin strips
1 cup yellow pepper, sliced into thin strips
1 cup carrot, sliced into thin strips
1 cup tomatoes, sliced thinly

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.

Nutrition Facts : Calories 557, Fat 33.8, SaturatedFat 4.9, Cholesterol 84.6, Sodium 171, Carbohydrate 15.1, Fiber 3.1, Sugar 5.2, Protein 48.7

Tips:

To ensure the fish cooks evenly, make sure the banana leaves are tightly wrapped around the fish and that there are no gaps.
If you don't have banana leaves, you can use parchment paper or aluminum foil instead. However, banana leaves will give the fish a more authentic flavor.
Feel free to adjust the amount of spices and herbs to your own taste. If you like your food spicy, add more chili peppers. If you prefer a more mild flavor, use less.
This dish can be served with a variety of sides, such as rice, vegetables, or potatoes.

Conclusion:

Arabian Gulf-Style Fish in Banana Leaves is a delicious and flavorful dish that is perfect for a special occasion. The fish is cooked to perfection in a flavorful sauce, and the banana leaves add a unique and exotic flavor. If you're looking for something new and exciting to try, this dish is definitely worth a try.