This is such a simple way to create a flavour filled fish dish.
I have taught this dish in so many demos and classes and everyone has loved it and are amazed how easy it is.
Banana leaf is available from the banana tree 😉 but also often in the freezer section of an Asian grocery.
The fish can be substituted for any firm fleshed white fish – for example the lemon fish is amazing in the recipe.
This fish dish is perfect served with steamy rice or couscous and quick stir fried seasonal vegetables seasoned withe soy sauce.
Steamed Fish in banana leaf
A stunning recipe - delicate yet full of flavour - have yet to meet someone who doesn't enjoy this!
Ingredients
- 500 g Gurnard or other firm white fish
- 8 pieces of banana leaf 18cm by 20cm
- 1 large red chilli deseeded and finely chopped
- zest of two limes; or 1 stalk of lemongrass grated
- 3 spring onions whites, finely chopped
- 3 cloves garlic minced with a fork
- 2 tsp canola oil
- 2 tsp caster sugar
- 1 tsp fish sauce
- juice of 1 lime
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
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Place the marinade ingredients into a pestle and mortar and give them a good bang to really ensure the flavours merge. You can process them if you wish but you don’t need to. You don’t need to mush the ingredients - just merge them!
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Cut your fish into cubes and place in a shallow bowl. Add in the marinade and toss well to coat all the fish. Leave for at least 30 minutes.
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Soften the banana leaves by blanching them in hot water for around 1 minute. Drain and place aside to cool.
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When you are ready to cook, place some of the fish mixture down the centre of your leaf.
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Fold over the long sides first and then tuck the ends under. You can simply cook like this or you can carefully skewer with a toothpick to secure.
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The parcels can be cooked on the grill of your BBQ, or under a kitchen griller, or even steamed if you prefer. Grill time is 5 minutes per side. Steam time is 12-15 minutes.
