Best 3 Steamed Fish With Spiced Rub In Banana Leaf Recipes
Embark on a culinary journey to Southeast Asia with our tantalizing steamed fish recipe, expertly wrapped in banana leaves and infused with an aromatic blend of spices. Discover the secrets of this traditional dish, where delicate fish fillets are marinated in a symphony of flavors, then gently steamed to perfection, retaining their succulent texture and vibrant nutrients.
Accompanying this main course are two delectable side dishes that complete the Southeast Asian experience. Dive into the vibrant flavors of stir-fried morning glory with garlic and chili, a classic dish that showcases the region's love for bold and spicy flavors. Balance the heat with清爽的黄瓜沙拉, a refreshing medley of?, red onion, and a tangy dressing.
These recipes not only offer a taste of Southeast Asian cuisine but also provide a glimpse into the region's rich culinary traditions. Whether you're a seasoned home cook or just starting your culinary exploration, these dishes promise an unforgettable dining experience.
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.
GRILLED SNAPPER IN BANANA LEAF: PEPES IKAN KAKAP
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.
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:
- Choose the right fish: Firm-fleshed fish like salmon, cod, or tilapia work best for steaming in a banana leaf.
- Prepare the banana leaf: Soak the banana leaf in warm water for 10-15 minutes to soften it. This will make it easier to fold and prevent it from tearing.
- Create a flavorful rub: Combine aromatic spices like cumin, coriander, turmeric, and chili powder with some oil to create a flavorful rub for the fish. This will infuse the fish with flavor as it steams.
- Wrap the fish properly: Place the seasoned fish in the center of the softened banana leaf. Fold the leaf over the fish, starting from the bottom and working your way to the top. Make sure the fish is completely enclosed in the leaf.
- Steam the fish: Place the wrapped fish in a steamer basket over a pot of boiling water. Cover the pot and steam the fish for 10-15 minutes, or until the fish is cooked through.
Conclusion:
Steaming fish in a banana leaf is a healthy and flavorful cooking method that preserves the delicate texture of the fish while infusing it with delicious aromas. The banana leaf acts as a natural wrapper, keeping the fish moist and preventing it from drying out. This cooking technique is perfect for a variety of fish, from salmon to tilapia, and can be easily customized with different spices and herbs to create unique flavor combinations. Steamed fish in a banana leaf is a delicious and nutritious meal that is sure to impress your family and friends.
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