Indulge in a culinary journey to Southeast Asia with this tantalizing Banana Leaf-Wrapped Bass with Scallion Ginger Fried Rice. This delectable dish boasts a symphony of flavors and textures, featuring succulent bass fillet steamed to perfection in banana leaves, exuding a delicate aroma and flaky tenderness. Accompanied by an aromatic and flavorful Scallion Ginger Fried Rice, each fluffy grain is infused with the vibrant flavors of scallions, ginger, and savory seasonings. This comprehensive guide provides step-by-step instructions for preparing both the fish and the fried rice, ensuring a delightful and authentic dining experience at home.
Here are our top 2 tried and tested recipes!
BANANA LEAF-WRAPPED CHILEAN SEABASS WITH PICKLED RED ONIONS
Steps:
- For the pickled red onions: In a medium saucepan over high heat, add the vinegar, sugar, peppercorns and 2 tablespoons salt. Mix well and add the beets and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and refrigerate at least 1 hour and up to overnight.
- For the grouper: In a small bowl, add the orange zest, juice, olive oil, ground achiote and cumin. Mix well to combine, then pour the marinade into a large resealable plastic bag. Add the grouper filets and seal the bag tightly, squeezing out any excess air from the bag. Gently mix around so the marinade coats the fish well. Refrigerate for 45 minutes.
- Clean the grill grates and preheat a grill to medium-high heat.
- Arrange 2 banana leaves to form a cross. Remove one piece of grouper from the marinade and place in the center of the leaves. Season with 4 to 5 turns freshly ground black pepper and 1 teaspoon salt. Wrap the fish up tightly in the banana leaves by folding over one flap at a time, alternating each side so they overlap. Secure the last folds of the leaves together with toothpicks to hold in place. Place the banana leaf-wrapped grouper on the grill, and cook until the leaves turn bright green and begin to char around the edges, 5 to 6 minutes per side. Remove from the grill and set aside.
- To serve, cut open the banana leaves to expose the fish, add a large spoonful of Spicy Grilled Corn Salsa and garnish with the pickled red onions, chopped scallions and cilantro.
- Preheat a grill to medium-high heat.
- Place the corn on the grill and cook until well charred all over, 5 to 6 minutes per side. Drizzle the poblanos and fresnos with olive oil and season with 5 to 6 turns freshly ground black pepper and 1 teaspoon salt. Place the chilies on the grill and cook until lightly charred on all sides, 3 to 4 minutes. Place the chiles into a bowl, cover tightly with plastic wrap and allow to steam for 3 to 4 minutes.
- Hold a corn cob upright in a large mixing bowl. Using a chef's knife, cut off the kernels and let them fall into the bowl. Repeat with the remaining corn. Set aside the kernels. Discard the cobs.
- Remove the skins from the chiles. Mince the fresnos, dice the poblanos and add them to the bowl with the corn kernels. Add the red onions, scallions, lime zest, juice, garlic, agave and 2 tablespoons olive oil. Stir to combine and season with salt and pepper. Refrigerate until ready to serve.
SCALLION-GINGER FRIED RICE
Categories Ginger Rice Vegetable Side Stir-Fry Spring Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6 as a side dish
Number Of Ingredients 12
Steps:
- Finely chop enough scallions to measure about 3 cups. Rinse bean sprouts and trim stringy root ends if desired.
- Make seasoning liquid:
- In a small bowl stir together seasoning liquid ingredients.
- Spread rice in a shallow baking pan and separate grains with a fork.
- In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry scallions and gingerroot until fragrant, about 20 seconds. Add bean sprouts and rice wine or sake and stir-fry until sprouts begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
Tips:
- Choose the right fish: A firm-fleshed fish like sea bass or snapper is best for this recipe. Make sure the fish is fresh and of good quality.
- Prepare the banana leaves properly: Soak the banana leaves in warm water for at least 30 minutes before using. This will make them pliable and easier to work with.
- Season the fish well: Use a combination of salt, pepper, and other spices to season the fish. This will help to enhance the flavor of the dish.
- Cook the rice properly: Make sure the rice is cooked through before adding it to the banana leaf packets. Undercooked rice can be hard and unpleasant to eat.
- Fold the banana leaf packets carefully: Fold the banana leaf packets tightly to prevent the juices from leaking out. This will help to keep the fish and rice moist and flavorful.
- Steam the banana leaf packets properly: Steam the banana leaf packets over medium heat for at least 30 minutes. This will help to cook the fish and rice through.
Conclusion:
Banana leaf-wrapped bass with scallion-ginger fried rice is a delicious and flavorful dish that is perfect for a special occasion. The fish is cooked to perfection, the rice is flavorful and aromatic, and the banana leaves add a unique and exotic flavor to the dish. If you are looking for a new and exciting way to cook fish, this recipe is a great option.
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