Best 2 Grilled Fish In Banana Leaf Recipes

Journey to Culinary Delights with Grilled Fish in Banana Leaf: A Symphony of Flavors Awaits

Embark on a culinary voyage with our grilled fish in banana leaf recipes, a symphony of flavors that will tantalize your taste buds. Discover the art of cooking fish enveloped in the natural goodness of banana leaves, a technique that infuses your dish with a unique aroma and imparts a succulent, moist texture to the fish. Dive into a world of culinary delights as we present a diverse range of recipes, each offering a distinct flavor profile that will cater to every palate. From the zesty and aromatic flavors of Lemongrass Grilled Fish in Banana Leaf to the rich and spicy notes of Thai Grilled Fish in Banana Leaf, our collection promises an explosion of tastes that will transport you to culinary paradise. Get ready to indulge in this exceptional cooking method that elevates the humble fish into a gourmet masterpiece.

Here are our top 2 tried and tested recipes!

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

GRILLED SNAPPER IN BANANA LEAF: PEPES IKAN KAKAP

Grilled Snapper in Banana Leaf: Pepes Ikan Kakap image

Provided by Food Network

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 19

Ingredients

2 pounds snapper filets
Salt and pepper
1 Bali lemon, or two regular limes
Betutu spice, recipe follows
Banana leaves, or tin foil
3 salam leaves, or substitute bay leaves
2 sliced green tomatoes
2 kaffir lime leaves
1/4 sweet basil leaves
1/2 cup peeled shallots
1/4 cup peeled garlic
2 tablespoons fresh turmeric
2 tablespoons fresh peeled ginger
2 tablespoons galangal
3 pieces lemongrass
2 tablespoons fresh hot chili peppers seeded and cleaned
2 tablespoons palm sugar chopped
4 tablespoons shrimp paste
1/4 cup coconut oil, for frying

Steps:

Tamarind water, to soften, or substitute with the juice of 2 lemons
In a bowl season the fish with salt, pepper, lime juice, and betutu paste.
On a sheet tray, lay down the banana leaf. Place a salam leaf on the banana leaf. Place the fish on the middle of the banana leaf over the salam leaf. Place sliced green tomatoes, lime leaf, sweet basil, and tamarind water on the fish. Season with salt and pepper.
Wrap the fish folding both ends together and secure with a bamboo skewer. Grill until cooked, approximately 4 to 5 minutes per side depending on the thickness of the fillets.
Grind shallots, garlic, tumeric, ginger, galangal, lemongrass, chili peppers, palm sugar, and shrimp paste in a food processor. Saute paste with coconut oil.

Tips:

Choose the right fish: Firm-fleshed fish like salmon, trout, or tilapia work best for grilling in banana leaves. Avoid delicate fish like flounder or sole, as they may fall apart during cooking.
Prepare the banana leaves: Soak the banana leaves in warm water for at least 30 minutes before using. This will make them pliable and easy to work with.
Season the fish: Before wrapping the fish in banana leaves, season it with salt, pepper, and any other desired herbs or spices.
Wrap the fish tightly: When wrapping the fish in banana leaves, make sure to do so tightly so that the juices don't escape during cooking.
Cook over medium heat: Grill the fish over medium heat for 10-12 minutes per side, or until cooked through.
Let the fish rest: After grilling, let the fish rest for a few minutes before unwrapping it. This will help the juices redistribute throughout the fish.

Conclusion:

Grilling fish in banana leaves is a delicious and healthy way to cook your favorite seafood. The banana leaves impart a subtle smoky flavor to the fish, while also keeping it moist and juicy. This cooking method is perfect for a summer cookout or a weeknight meal. With a little planning and preparation, you can easily create a delicious and impressive dish that your family and friends will love.