Steamed Fish in Banana Leaf Recipe
Steamed Fish in Banana Leaf Recipe by Christine Cushing
Banana leaves not only keep food moist, but add a touch of flavour to wrapped food as they steam. Top with a drizzle of homemade chili oil for a hint of spice. You could use any white fish such as halibut, cod or snapper for this recipe.
Look for banana leaves in Latin food markets or Asian markets, you can buy them frozen.
Grouper Steamed in Banana Leaf Spicy Oil Drizzle
4 6 oz grouper fillets (4 x 170 grams) ¼ cup extra virgin olive oil (60 ml)
Coarse salt and freshly cracked black pepper, to taste 1 clove garlic, finely sliced
Banana leaves, 4 pieces cut into 10×10-inch squares 1 tsp fresh coriander, chopped (5 ml)
2 cloves garlic, minced ½ jalapeno, sliced into rings, seeds intact
1 tsp toasted cumin seeds, ground (5 ml) Juice of half a lime
4 kaffir lime leaf or grated zest of 2 limes
Butchers twine, 4 pieces cut into 12-inch pieces
2 limes, sliced, grilled, to garnish
Grouper Steamed in Banana Leaf
1. Prepare a bamboo steamer or a double boiler with a perforated insert. Fill bottom with water and bring to a boil. Reduce to low and simmer. Cover until ready to use.
2. Meanwhile, to prepare fish: Season fish with salt and freshly cracked pepper on both sides. Lay banana leaves out. Place a fillet in the middle of each. Sprinkle with the garlic, and cumin seeds. Top with a lime leaf or grated zest. Wrap banana leaf around fish like a parcel and tie with butcher’s twine.
3. Steam fish until centre of fish is warm when a knife is inserted in the middle of fillet, about 8 to 10 minutes. Remove from steamer immediately and serve with Spicy Oil Drizzle.
Spicy Oil Drizzle
1. Place extra virgin olive oil, garlic, coriander, japalpeno and lime juice in a small saucepan. Warm gently on low heat until fish is ready. Do not heat rapidly! Drizzle over fish. Enjoy.