Best 3 Yjs Fish And Banana Leaves Recipes
Embark on a culinary journey to Southeast Asia and discover the tantalizing flavors of YJS Fish and Banana Leaves, a traditional dish that captures the essence of Burmese cuisine. This delectable dish features tender fish fillets, marinated in a fragrant blend of spices, herbs, and aromatic roots, then carefully wrapped in banana leaves and grilled to perfection. The result is a symphony of flavors and textures, with the delicate fish yielding to the soft and savory banana leaves. Accompanying this main course are three equally captivating side dishes: Kachin-style Pickled Mustard Greens, a tangy and refreshing condiment made from fermented mustard greens; Tomato and Green Chili Chutney, a spicy and tangy sauce bursting with the flavors of fresh tomatoes and green chilies; and Burmese Pickled Tea Leaf Salad, a unique and flavorful salad made from fermented tea leaves, peanuts, and sesame seeds. Together, these dishes create a harmonious and unforgettable dining experience that showcases the vibrant culinary traditions of Myanmar.
Here are our top 3 tried and tested recipes!
LEMON GRILLED FISH IN BANANA LEAVES
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
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
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.
LITTLE FISH CAKES IN BANANA LEAVES
Steps:
- Cut the fish into 8 chunks, season them with salt and place in a nonreactive pan or bowl large enough to hold the chunks in a single layer. Spread the seafood marinade evenly over the fish, cover the pan and refrigerate for at least 6 hours, or overnight.
- Place each chunk of fish in the center of a piece of banana leaf. Top each with a basil leaf and sprinkle with minced lime leaves. Fold the edges of the banana leaves over the fish to form small parcels. Fasten the loose ends with a toothpick.
- Fill the bottom of a steamer with water almost to, but not touching, the rack and bring to a boil. Place the parcels on the rack and steam, covered, for 15 minutes.
- When ready to serve, prepare a charcoal grill. Place the parcels on the grill and cook for 5 minutes, or until the banana leaves are evenly browned. To eat, unwrap the parcels to expose the fish. (Do not eat the banana leaf.)
Tips:
- Choose the right fish: Firm-fleshed fish like salmon, cod, or halibut work best for this recipe.
- Prep the fish properly: Make sure to clean and remove any bones from the fish before cooking.
- Season the fish well: Use a flavorful marinade or rub to season the fish before cooking.
- Cook the fish carefully: Cook the fish over medium heat until it is cooked through but still flaky. Overcooking will make the fish dry and tough.
- Use fresh banana leaves: Fresh banana leaves will give the fish a more authentic flavor and aroma. If you can't find fresh banana leaves, you can use parchment paper or aluminum foil instead.
- Serve the fish with a variety of sides: Rice, vegetables, and fruit are all great options for sides to serve with fish cooked in banana leaves.
Conclusion:
Fish cooked in banana leaves is a delicious and healthy way to enjoy this versatile ingredient. By following these tips, you can create a flavorful and impressive dish that is sure to please everyone at your table. So next time you're looking for a new way to cook fish, give this recipe a try!
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