HALIBUT OR OTHER FISH STEAMED IN BANANA LEAVES

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

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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.