Baked Fish Wrapped In Banana Leaves Food

BANANA LEAF-WRAPPED CHILEAN SEABASS WITH PICKLED RED ONIONS

Steps:

• For the pickled red onions: In a medium saucepan over high heat, add the vinegar, sugar, peppercorns and 2 tablespoons salt. Mix well and add the beets and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and refrigerate at least 1 hour and up to overnight.
• For the grouper: In a small bowl, add the orange zest, juice, olive oil, ground achiote and cumin. Mix well to combine, then pour the marinade into a large resealable plastic bag. Add the grouper filets and seal the bag tightly, squeezing out any excess air from the bag. Gently mix around so the marinade coats the fish well. Refrigerate for 45 minutes.
• Clean the grill grates and preheat a grill to medium-high heat.
• Arrange 2 banana leaves to form a cross. Remove one piece of grouper from the marinade and place in the center of the leaves. Season with 4 to 5 turns freshly ground black pepper and 1 teaspoon salt. Wrap the fish up tightly in the banana leaves by folding over one flap at a time, alternating each side so they overlap. Secure the last folds of the leaves together with toothpicks to hold in place. Place the banana leaf-wrapped grouper on the grill, and cook until the leaves turn bright green and begin to char around the edges, 5 to 6 minutes per side. Remove from the grill and set aside.
• To serve, cut open the banana leaves to expose the fish, add a large spoonful of Spicy Grilled Corn Salsa and garnish with the pickled red onions, chopped scallions and cilantro.
• Preheat a grill to medium-high heat.
• Place the corn on the grill and cook until well charred all over, 5 to 6 minutes per side. Drizzle the poblanos and fresnos with olive oil and season with 5 to 6 turns freshly ground black pepper and 1 teaspoon salt. Place the chilies on the grill and cook until lightly charred on all sides, 3 to 4 minutes. Place the chiles into a bowl, cover tightly with plastic wrap and allow to steam for 3 to 4 minutes.
• Hold a corn cob upright in a large mixing bowl. Using a chef's knife, cut off the kernels and let them fall into the bowl. Repeat with the remaining corn. Set aside the kernels. Discard the cobs.
• Remove the skins from the chiles. Mince the fresnos, dice the poblanos and add them to the bowl with the corn kernels. Add the red onions, scallions, lime zest, juice, garlic, agave and 2 tablespoons olive oil. Stir to combine and season with salt and pepper. Refrigerate until ready to serve.

COD BAKED IN BANANA LEAVES

Steps:

• Pre-heat the oven to 220C/425 degrees F/ Gas Mark 7.
• First you need to line a large roasting tray with the banana leaves. You do this by holding them over the hob so the whole leaf is warmed and softened (this makes it more pliable) and placing them in the tray so there is a large piece overlapping on all sides. You need to make sure there are no gaps. Sprinkle over the chili, coconut, ginger and coriander, then place the cod, skin side up, on top.
• Drizzle with olive oil, season with sea salt and squeeze the lime juice over the top. Place the squeezed limes in the tray.
• Fold the banana leaves over the fish to seal, and place something heavy and ovenproof on top to keep in place.
• Place in the middle of the oven and cook for about 25 minutes.
• When the fish is ready, remove the skin from each fillet and serve on warmed small squares of banana leaf, spooning over all the delicious juices, with a little cooked rice and a sprinkling of fresh coriander leaves.
• The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.

BAKED FISH WRAPPED IN BANANA LEAVES

Steps:

• Cut fish into large pieces, wash and pat dry. Salt and set aside.
• Mix the garlic, chillies, coriander leaves, coconut, lime or lemon juice, tamarind, sugar, cumin and salt into a paste and smear over fish. Let marinate 1 hour.
• Grease foil (if using) with ghee. Place a piece of fish on a banana leaf or foil piece and fold so fish is encased.
• Coat an oven-safe dish with ghee and place wrapped fish pieces into the dish. Cook for 30 minutes at 350 degrees F.
• Unwrap one piece of fish to check if it's cooked through and cook until finished.

LEMON GRILLED FISH IN BANANA LEAVES

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.

THAI FISH IN BANANA LEAF

Steps:

• Place all curry marinade/sauce ingredients in a food processor and blend well. Can be done ahead and kept in the fridge.
• Marinate the fish fillets in half the Marinade/Sauce for at least 15 min.
• Cut Banana leafs to size, place fish fillet into the centre of each parcels and wrap the sides around to obtain a package. Turn it seam-side down to keep sides from opening and place in glass casserole.
• Bake for 15 min at 200 degrees then check if the fish is cooked potentially leaving it in the oven a bit longer.
• To serve the fish, scoop several spoonfuls of coconut rice onto the side of the fish. Spoon some curry sauce (marinade) over the fish, then add a sprinkling of basil and/or coriander leaves. Goes well with stir fried Pak Choi.