Best 2 Grilled Snapper In Banana Leaf Pepes Ikan Kakap Recipes
**Indulge in the Culinary Delights of Grilled Snapper in Banana Leaf: A Journey Through Exquisite Seafood Recipes**
Embark on a tantalizing culinary adventure with our collection of grilled snapper recipes, each meticulously wrapped in a fragrant banana leaf and infused with a symphony of Southeast Asian flavors. Discover the secrets to creating the perfect pepes ikan kakap, a traditional Indonesian dish where the delicate flesh of the snapper is steamed to perfection within its natural casing. Experience the zesty tang of the Balinese grilled snapper, where the fish is marinated in a vibrant blend of herbs, spices, and coconut milk. Satisfy your palate with the smoky richness of Thai grilled snapper, where the fish is grilled over hot coals and infused with the alluring aromas of lemongrass, ginger, and kaffir lime leaves. These recipes offer a delightful journey through the diverse culinary traditions of Southeast Asia, showcasing the versatility and exquisite flavors of grilled snapper.
RED SNAPPER GRILLED IN BANANA LEAVES
Banana leaves are perfect for wrapping a whole fish and insulating all of the aromatic flavors of this dish during grilling. A quick green sauce loaded with herbs, ginger and fresh green chilies provides a cool and spicy kick for the meaty grilled fish.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
- Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill).
- Make 2 or 3 slits crosswise on each side of the fish, cutting about 1/2 inch into the flesh. Season the fish inside and out with 1 1/2 teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine.
- Once the grill registers 425˚ F to 450˚ F, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.
CANCATO CHILENO: STUFFED GRILLED SNAPPER WITH OREGANO
Steps:
- Preheat a grill.
- Cut the fins off the fish with scissors. Bone the fish through the belly, keeping both sides attached. Season both inside and out with salt and pepper.
- Arrange chorizo, tomatoes, and cheese inside the cavity. Combine butter, garlic, and oregano and spread over both sides of the fish. Fold the fish over and secure with a toothpick. Grill over low heat, until the cheese is melted and the fish is cooked, about 4 to 5 minutes per side. Brush the fish with the wine continuously, using the parsley bunch as the brush.
Tips:
- Choose Fresh Snapper: Opt for the freshest whole snapper available. Look for fish with bright, clear eyes, firm flesh, and a mild, briny scent.
- Prepare the Banana Leaves: If using fresh banana leaves, wilt them over an open flame or in a hot oven to make them pliable and easier to work with.
- Create Aromatic Marinade: Make a flavorful marinade using a combination of aromatic ingredients like lemongrass, galangal, ginger, turmeric, and spices. This will infuse the fish with delicious flavors.
- Stuff the Fish Cavity: Fill the cavity of the snapper with aromatic herbs, spices, and vegetables, such as basil, mint, coriander, and chilies. This adds extra flavor and moisture to the fish during grilling.
- Wrap the Fish Securely: Wrap the marinated snapper tightly in the banana leaf, securing it with toothpicks or kitchen twine. This prevents the marinade from leaking out and keeps the fish moist and flavorful.
- Grill Over Medium Heat: Grill the banana leaf-wrapped snapper over medium heat to ensure even cooking. The banana leaf helps protect the fish from drying out and imparts a subtle smoky flavor.
- Monitor Cooking Time: Keep an eye on the grilling time based on the size of the fish. Insert a skewer or thermometer into the thickest part of the fish to check for doneness. The fish is cooked when the internal temperature reaches 145°F (63°C).
Conclusion:
Grilled snapper in banana leaf, also known as pepes ikan kakap, is a delightful Indonesian dish that combines the flavors of fresh fish, aromatic spices, and earthy banana leaves. By following the tips mentioned above, you can create a delicious and authentic pepes ikan kakap that will impress your taste buds. The subtle flavors of the banana leaf, combined with the tender, flaky fish and the fragrant marinade, make this dish a perfect choice for a special occasion or a casual meal. Whether you choose to grill it on a charcoal grill or in a conventional oven, this dish is sure to be a hit. So, gather your ingredients, prepare your banana leaves, and embark on a culinary journey to savor the enticing flavors of pepes ikan kakap.
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