Best 2 Halibut Or Other Fish Steamed In Banana Leaves Recipes

Indulge in the delectable flavors of steamed fish enveloped in the tropical embrace of banana leaves. This traditional cooking technique, originating from Southeast Asia, imparts a unique aroma and tenderness to the fish, while preserving its delicate flavors. Discover a symphony of recipes that showcase the versatility of this culinary art. Embark on a culinary adventure with halibut, a mild and flaky fish, steamed to perfection in banana leaves. Delight in the subtle sweetness of cod, steamed in banana leaves and infused with the aromatic essence of lemongrass. Experience the bold flavors of salmon, steamed in banana leaves and complemented by a spicy tamarind sauce. For a vegetarian twist, savor the medley of vegetables steamed in banana leaves, a symphony of colors and textures. Each recipe unveils a distinct flavor profile, inviting you to explore the depths of this ancient cooking tradition.

Here are our top 2 tried and tested recipes!

YUCATAN MARINATED HALIBUT GRILLED IN BANANA LEAVES WITH ORANGE-PINEAPPLE RELISH

Yucatan Marinated Halibut Grilled in Banana Leaves with Orange-Pineapple Relish image

Provided by Bobby Flay

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 1/2 cups fresh orange juice
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons ancho chili powder
4 teaspoons pasilla chili powder
2 teaspoons chili de arbol powder
4 (8-ounce) halibut fillets, skinned
4 banana leaves, soaked in water for at least 30 minutes
Salt and freshly ground pepper
Orange-Pineapple Relish, recipe follows
2 limes, juiced
2 tablespoons freshly squeezed orange juice
1 teaspoon chili de arbol powder
2 teaspoons honey
2 tablespoons extra-virgin olive oil
1/2 ripe pineapple, peeled, cored, and cut into small dice
2 oranges, peeled and segmented
3 green onions, thinly sliced
3 tablespoons chopped fresh mint leaves
Salt and freshly ground pepper

Steps:

Heat grill to high. Whisk together juices, oil, and chili powders in a medium baking dish. Add the halibut and turn to coat. Marinate for 5 minutes.
Remove the banana leaves from the water and shake off excess water. Place the leaves on a flat surface. Remove the halibut from the marinade, season with salt and pepper, and place 1 fillet in the center of each leaf. Wrap the banana leaf loosely around each fillet. Place the packets flat on the grill, close the cover, and cook for 8 to 10 minutes or until just cooked through. Carefully remove from the grill and serve the fish in the banana leaf, if desired. Serve fish with the Orange-Pineapple Relish.
Whisk together the lime juice, orange juice, chile de arbol, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving.

BOMBAY FISH STEAMED IN BANANA LEAVES

Bombay Fish Steamed in Banana Leaves image

Categories Citrus Fish Garlic Steam Coconut Mint Spring Cilantro Gourmet

Yield Serves 6

Number Of Ingredients 11

Ingredients

For herb sauce
3 large garlic cloves
1 to 2 small fresh serrano chiles 1/2 cupgrated fresh coconut or unsweetened desiccated coconut
1 cup fresh cilantro sprigs
1/2 cup fresh mint leaves
1/4 cup fresh lime or lemon juice
1/4 cup water
1 teaspoon ground cumin
1/2 teaspoon coarse salt, or to taste
6 untreated fresh or thawed frozen banana leaves or large Swiss chard leaves
six 5-ounce pieces salmon or haddock fillet with skin

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.

Tips:

Choose fresh, firm fish fillets. Halibut is a good choice, but you can also use other firm-fleshed fish such as cod, tilapia, or salmon.
Use ripe banana leaves. The leaves should be pliable and easy to fold. If the leaves are too dry, they will crack and tear.
Prepare the fish fillets by marinating them in a mixture of soy sauce, rice wine, ginger, and garlic. This will help to flavor the fish and make it more tender.
Wrap the fish fillets in the banana leaves. Fold the leaves over the fish so that it is completely enclosed. Secure the leaves with toothpicks or kitchen twine.
Steam the fish packets for 10-12 minutes, or until the fish is cooked through. You can steam the fish in a bamboo steamer, a colander placed over a pot of boiling water, or in a steamer basket in your oven.
Serve the fish immediately with steamed rice and vegetables. You can also drizzle the fish with a simple sauce made from soy sauce, rice vinegar, and sesame oil.

Conclusion:

Steaming fish in banana leaves is a healthy and delicious way to cook fish. The banana leaves impart a subtle flavor to the fish, and they also help to keep the fish moist and tender. This cooking method is perfect for a light and healthy meal.