BANANA LEAF WRAPPED BASS WITH SCALLION-GINGER FRIED RICE
Steps:
- Add water to a medium pot, fitted with a steamer insert, and bring to a boil.
- Coat a large wok heavily with 2 tablespoons grapeseed oil and heat until the oil is almost smoking. Meanwhile, season the eggs with salt and pepper. Add the eggs to the heated oil and stir vigorously until puffed and cooked through, about 2 minutes. Remove from the wok and set aside in a bowl. To the same wok, add another 2 tablespoons grapeseed oil and heat until hot, then add the garlic, 2 tablespoons scallions and 1 tablespoon ginger and saute for 1 minute. Add the rice and eggs back in, mixing gently. Season with the tamari and sesame oil. Mix well to combine. Remove from the heat and let cool slightly.
- Lay a banana leaf on your work surface. Place about 1/4 cup cooled rice in the middle. Sprinkle a piece of fish on both sides with salt and pepper and place on top of the rice. Top with a few Thai basil sprigs. Fold the banana leaf and wrap tightly, similar to wrapping a sandwich in foil or plastic wrap. Repeat with the remaining fish. Carefully place each piece of wrapped fish in a steamer insert, seam-side down. Add the tea leaves to the simmering water and set the filled steamer insert over the water and cover. Steam until the fish is cooked through, about 12 minutes.
- Meanwhile, when is the fish has about 3 minutes left, heat the olive oil in a small saucepan.
- Cut the fish packets open with scissors, then top each pieces of fish with the remaining 2 tablespoons scallions and tablespoon ginger. Spoon the hot olive oil over the top of each piece of fish and serve.
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Hind Alajlan
a.hind@hotmail.co.ukThis recipe is not worth your time or money.
Punjab tv
t-p49@hotmail.frThis recipe was a complete disaster. The fish was overcooked and the rice was undercooked.
Zainab Sabo
zainab.s50@yahoo.comThe banana leaf wrapping made the fish taste a bit like cardboard.
Metro Villard
villard_metro33@hotmail.comThis recipe was a bit too bland for my taste.
Clara Paul
p.c@hotmail.frI'm allergic to scallions, so I used green onions instead. The dish still turned out great.
timothy contee
timothy-c@gmail.comI didn't have any banana leaves, so I used aluminum foil instead. The dish still turned out great.
Donny Mathis -Topic
d-m@hotmail.comThis recipe was a bit too time-consuming for me, but the dish turned out great.
Jj Wyatt
w-j@aol.comThe bass was a bit overcooked, but the scallion-ginger fried rice was delicious.
Khizir Hayat Khan
h.khizir82@aol.comThis dish was a bit too spicy for my taste, but it was still very good. The banana leaf wrapping added a nice touch of flavor to the bass.
Frank Patania
frankpatania47@hotmail.comI'm not a big fan of fish, but this recipe was amazing! The banana leaf wrapping made the bass so moist and flavorful. I would definitely recommend this recipe.
Sami Ullah kakar
sami.u@yahoo.comDelicious! The banana leaf wrapping kept the bass moist and flavorful. The scallion-ginger fried rice was also very good.
Lilyanne Stone
lilyanne.stone1@gmail.comThis recipe was easy to follow and the dish turned out great. The banana leaf wrapping added a nice touch of flavor to the bass. I would definitely recommend this recipe.
Rana Wakeel
rana-wakeel@gmail.comI followed the recipe exactly and the dish turned out perfectly. The bass was cooked to perfection and the fried rice was flavorful and aromatic. I will definitely be making this again!
Roshani karki
roshani_k@yahoo.comThis dish was delicious! The banana leaf wrapping kept the bass moist and juicy, and the scallion-ginger fried rice was a great complement. I will definitely be making this again.
Jakob Saucedo
s@hotmail.comI've made this recipe twice now, and it's always a crowd-pleaser. The bass comes out moist and flaky, and the fried rice is flavorful and aromatic. I highly recommend this recipe!
Silent Wanderer
wanderer-s@yahoo.comThis recipe was a hit with my family! The banana leaf imparted a subtle, earthy flavor to the bass, and the scallion-ginger fried rice was the perfect accompaniment. I will definitely be making this again.