Best 3 Bombay Fish Steamed In Banana Leaves Recipes
Embark on a culinary journey to the vibrant streets of Mumbai with our delectable Bombay Fish Steamed in Banana Leaves recipe. This traditional dish tantalizes taste buds with its aromatic blend of spices, the freshness of fish, and the subtle flavors of banana leaves. Indulge in a symphony of flavors as you savor each bite of perfectly steamed fish, infused with the essence of coconut, mustard seeds, curry leaves, and green chilies.
In addition to the classic Bombay Fish Steamed in Banana Leaves recipe, we also present a delightful array of variations to cater to diverse palates. Experience the tangy zest of the Lemon Fish Steamed in Banana Leaves recipe, where succulent fish is enveloped in a zesty marinade of lemon juice, garlic, and ginger. For those who prefer a fiery kick, the Spicy Fish Steamed in Banana Leaves recipe delivers a bold and flavorful punch with its fiery blend of chili peppers and aromatic spices.
For seafood enthusiasts seeking a unique twist, our Prawn Steamed in Banana Leaves recipe offers a delightful medley of succulent prawns bathed in a savory sauce of coconut milk, ginger, and curry leaves. Vegetarians can rejoice in the delectable Vegetable Steamed in Banana Leaves recipe, where an assortment of vegetables harmonizes with aromatic spices and coconut milk, creating a symphony of flavors and textures.
Each recipe in this collection promises a culinary adventure, capturing the essence of Mumbai's vibrant street food culture. Whether you're a seasoned home cook or a novice culinary explorer, these recipes will guide you in creating authentic and delectable dishes that will transport your taste buds to the heart of Mumbai's culinary scene.
BOMBAY FISH STEAMED IN BANANA LEAVES
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.
FISH STEAMED IN BANANA LEAVES
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
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.
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.
Tips:
- Select Fresh Fish: Use firm-fleshed fish like mackerel or pomfret for the best results.
- Clean and Marinate: Clean and marinate the fish with a blend of spices and yogurt to enhance its flavor.
- Steam in Banana Leaves: Wrap the marinated fish in banana leaves to retain moisture and create a delicate aroma.
- Add Vegetables: Include vegetables like tomatoes, onions, and ginger inside the banana leaf packet for a flavorful and colorful dish.
- Use Coconut Milk or Water: Pour coconut milk or water into the banana leaf packet to create a steaming liquid that infuses the fish and vegetables.
- Steam until Cooked: Steam the fish packet for the recommended time until the fish is cooked through and flaky.
Conclusion:
Bombay Fish Steamed in Banana Leaves is a delightful dish that combines the richness of flavors from the marinated fish, vegetables, and the natural aroma of banana leaves. It's a perfect blend of textures and tastes, making it a popular and delicious seafood recipe. The steaming method preserves the nutrients and moisture in the fish, resulting in a healthy and flavorful meal. Serve this dish with rice or roti for a complete and satisfying meal that showcases the culinary heritage of India.
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