Best Fish Wrapped In Banana Leaves With Chile Rajas And Crema Recipes

FISH WRAPPED IN BANANA LEAVES WITH CHILE RAJAS AND CREMA

Fish Wrapped in Banana Leaves with Chile Rajas and Crema image

_Rajas_ is the Spanish word for "strips," and in the Mexican kitchen it generally refers to strips of chile. Active time: 1 1/4 hr Start to finish: 1 1/2 hr

Provided by Claire Archibald

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 lb fresh poblano chiles
1 1/2 lb white onions, halved lengthwise, then sliced lengthwise 1/4 inch thick
3/4 teaspoon salt
3 tablespoons safflower oil
1 lb banana leaves*, thawed if frozen
8 (6-oz) pieces skinless snapper or halibut fillet
1 cup crema (thick Mexican cream) or crème fraîche plus additional for drizzling if desired
Garnish: fresh cilantro leaves

Steps:

Roast chiles on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil chiles on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
When cool enough to handle, peel chiles, discarding stems and seeds (do not rinse under running water as this washes away flavor), and cut lengthwise into 1/4-inch-thick strips.
Cook onions with salt in oil in a 12-inch heavy skillet over moderate heat, stirring, until onions are tender but still have texture, about 10 minutes. Stir in chiles and cook, stirring, 1 minute, then season with salt.
Preheat oven to 450°F.
Unfold banana leaves. Cut off (and reserve) tough center rib that runs along bottom edge of each leaf with kitchen shears. Cut ribs into 12- to 14-inch strips for tying packets. Gently cut leaves into 8 (12-inch) squares, being careful not to split them.
Slowly run a banana-leaf square across flame of a gas burner, just enough to "melt" outer coating on leaf (it will become quite shiny; if you have an electric stove, hold leaf slightly above burner on moderately high). Place a piece of fish in center of square and season with salt, then top with 1/2 cup rajas and 2 tablespoons crema. Fold 2 sides of banana leaf over fish to enclose it, then fold in opposite sides to form a packet. Tie packet with a strip of banana-leaf rib and transfer to a large baking sheet. Assemble 7 more packets in same manner.
Bake fish packets in middle of oven 20 minutes, then transfer each to a large plate or shallow soup bowl. Cut ties of packets and open them (leaves are not edible). Drizzle fish with additional crema.
Available at Latino and Asian markets.

MONKFISH WRAPPED IN BANANA LEAVES WITH GINGER, CILANTRO, CHILE, AND COCONUT MILK

Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut Milk image

You just can't go wrong with this combination of flavors. It's open to all white-fleshed fish. Banana leaves are very easy to buy from Asian or Latino markets. Get nice big ones to wrap your fish up in. Failing banana leaves, you can use vine leaves, which you can get in the supermarkets, somewhat smaller, but no less tasty for that. If you really can't get ahold of any leaves, kitchen foil will do.

Provided by Jamie Oliver

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 large banana leaves or vine leaves
A little olive oil
2 fresh red chiles
2 sticks lemon grass, outer leaves removed, centers finely chopped
1 clove garlic, finely chopped
2 good handfuls fresh cilantro, roughly chopped
2 limes, juiced and zested
1 (400 milliliter) can coconut milk
2 tablespoons sesame seed oil
A drizzle fish sauce
1 tablespoon soy sauce
2 heaped tablespoons finely sliced fresh ginger
4 (6 to 8 ounce /170 to 225 gram) pieces monkfish (can use other more abundant white-fleshed fish, such as Pacific mahi mahi, farmed striped bass, or farmed catfish)
4 rosemary sprigs or bay leaf sticks, to secure

Steps:

Preheat the oven to 450 degrees F (230 degrees C/gas 8).
To make the banana leaves more pliable, hold for a few seconds over a gas flame. Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. This will look lovely and it is natural, but I have been known to use a clothes peg or string to hold it all together. It won't be a perfect seal but this allows it to breath and steam, letting the flavors infuse, so gutsy and tasty. Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.
I serve the individual parcels on plates at the table and let my friends dissect them. When opened, the fragrant steam wafts up and smells fantastic. Serve with plain boiled rice to mop up the juices, that's all it has to be. End of story, done, lovely.

BAKED FISH WRAPPED IN BANANA LEAVES

Baked Fish Wrapped in Banana Leaves image

Kena Na Patta Ma Bhoojeli Machhli (baked fish wrapped in banana leaves). Foil may be used as a substitute for banana leaves. This recipe is from Fire and Spice by Joyce Westrip.

Provided by cookiecutter _

Categories Asian

Time 40m

Yield 1 1/2 pounds fish

Number Of Ingredients 13

Ingredients

1 1/2 lbs firm white fish fillets
1 teaspoon salt
6 garlic cloves
4 fresh green chilies, roughly chopped
1 cup coriander leaves, roughly chopped
2 ounces coconut, dried
3 tablespoons lime juice or 3 tablespoons lemon juice
1 tablespoon tamarind paste
2 tablespoons soft brown sugar
2 tablespoons cumin seeds, dry-roasted
1 teaspoon salt
2 tablespoons ghee
banana leaves or aluminum foil

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.

Nutrition Facts : Calories 1009.5, Fat 49.8, SaturatedFat 33.7, Cholesterol 348.4, Sodium 3481.3, Carbohydrate 54.8, Fiber 13.3, Sugar 31.5, Protein 91.3

LEMON GRILLED FISH IN BANANA LEAVES

Lemon Grilled Fish in Banana Leaves image

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

Ingredients

1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tablespoon fresh thyme leave, minced
salt, to taste
pepper, to taste
4 (8 ounce) red snapper or 4 (8 ounce) halibut fillets
16 lemon slices
8 sprigs fresh thyme
4 banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 cup onion, sliced into thin strips
1 cup yellow pepper, sliced into thin strips
1 cup carrot, sliced into thin strips
1 cup tomatoes, sliced thinly

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.