Best Halibut Or Other Fish Steamed In Banana Leaves Recipes

Yucatan Marinated Halibut Grilled in Banana Leaves with Orange-Pineapple Relish image

Provided by Bobby Flay

Time 1h45m

Yield 4 servings

Number Of Ingredients 21

1 1/2 cups fresh orange juice
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons ancho chili powder
4 teaspoons pasilla chili powder
2 teaspoons chili de arbol powder
4 (8-ounce) halibut fillets, skinned
4 banana leaves, soaked in water for at least 30 minutes
Salt and freshly ground pepper
Orange-Pineapple Relish, recipe follows
2 limes, juiced
2 tablespoons freshly squeezed orange juice
1 teaspoon chili de arbol powder
2 teaspoons honey
2 tablespoons extra-virgin olive oil
1/2 ripe pineapple, peeled, cored, and cut into small dice
2 oranges, peeled and segmented
3 green onions, thinly sliced
3 tablespoons chopped fresh mint leaves
Salt and freshly ground pepper

Steps:

Heat grill to high. Whisk together juices, oil, and chili powders in a medium baking dish. Add the halibut and turn to coat. Marinate for 5 minutes.
Remove the banana leaves from the water and shake off excess water. Place the leaves on a flat surface. Remove the halibut from the marinade, season with salt and pepper, and place 1 fillet in the center of each leaf. Wrap the banana leaf loosely around each fillet. Place the packets flat on the grill, close the cover, and cook for 8 to 10 minutes or until just cooked through. Carefully remove from the grill and serve the fish in the banana leaf, if desired. Serve fish with the Orange-Pineapple Relish.
Whisk together the lime juice, orange juice, chile de arbol, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving.

Fish steamed in Banana leaves image

Provided by Girl from India

Categories Asian

Time 1h20m

Yield 12 fillets

Number Of Ingredients 9

12 fillets fish (can use any white flesh fish like salmon)
1 teaspoon red chili powder (or according to taste)
1/2 teaspoon turmeric powder
2 -3 tablespoons mustard oil
salt
2 teaspoons sugar
6 -7 slit green chilies
1 cup black mustard seeds or 1 cup yellow mustard seeds, ground to a paste with water. (I use black)
12 pieces banana leaves, to wrap the fish fillets in

Steps:

Add the chilli powder, turmeric, salt, sugar, mustard oil and green chillies to the fillets.
Mix well to coat evenly.
(Don't be afraid to use your hands.) Marinate fish for 20-30 mins.
Now add the ground mustard and immediately wrap each fillet with a little extra marinade on top into individual pouches with the banana leaf.
Steam for 20 mins in a steamer.
Enjoy.

Halibut or Other Fish Steamed in Banana Leaves image

Yield makes 4 servings as a main course, 8 as a starter

Number Of Ingredients 10

8 dried banana leaves, each about 8 inches square
1 1/2 to 2 pounds fillets of halibut, red snapper, grouper, or sea bass, cut into 8 pieces
1 teaspoon minced garlic
1 tablespoon peeled and minced fresh ginger
1 tablespoon nam pla
1 tablespoon sugar
1/2 teaspoon cayenne, or to taste
1/4 cup chopped shallot
1/2 cup roughly chopped fresh cilantro leaves
Salt to taste

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.