Best Red Snapper Grilled In Banana Leaves Recipes

Grilled Snapper in Banana Leaf: Pepes Ikan Kakap image

Provided by Food Network

Time 50m

Yield 2 servings

Number Of Ingredients 19

2 pounds snapper filets
Salt and pepper
1 Bali lemon, or two regular limes
Betutu spice, recipe follows
Banana leaves, or tin foil
3 salam leaves, or substitute bay leaves
2 sliced green tomatoes
2 kaffir lime leaves
1/4 sweet basil leaves
1/2 cup peeled shallots
1/4 cup peeled garlic
2 tablespoons fresh turmeric
2 tablespoons fresh peeled ginger
2 tablespoons galangal
3 pieces lemongrass
2 tablespoons fresh hot chili peppers seeded and cleaned
2 tablespoons palm sugar chopped
4 tablespoons shrimp paste
1/4 cup coconut oil, for frying

Steps:

Tamarind water, to soften, or substitute with the juice of 2 lemons
In a bowl season the fish with salt, pepper, lime juice, and betutu paste.
On a sheet tray, lay down the banana leaf. Place a salam leaf on the banana leaf. Place the fish on the middle of the banana leaf over the salam leaf. Place sliced green tomatoes, lime leaf, sweet basil, and tamarind water on the fish. Season with salt and pepper.
Wrap the fish folding both ends together and secure with a bamboo skewer. Grill until cooked, approximately 4 to 5 minutes per side depending on the thickness of the fillets.
Grind shallots, garlic, tumeric, ginger, galangal, lemongrass, chili peppers, palm sugar, and shrimp paste in a food processor. Saute paste with coconut oil.

Red Snapper Marinated with Three Kinds of Chilies in Banana Leaves image

Provided by Food Network

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 23

5 guajillo chilies
5 pasilla chilies
5 ancho chilies
1 onion, chopped
5 cloves garlic, chopped
6 tomatoes, stemmed and roughly chopped
5 large epazote leaves
4 bay leaves
1/2 teaspoon ground cumin
1/2 cup apple cider vinegar
1 medium sized fresh snapper fillet
2 plantain banana leaves
Salt and pepper
White Rice and Vegetables, recipe follows
3 ounces corn oil
4 teaspoons chopped onions
3 cloves garlic, chopped
2 cups white rice
1 cup corn kernels cut off cob
1 chayote squash, cut into large dice
1 carrot, cut into large dice
1 quart chicken stock
Salt and pepper

Steps:

Preheat oven to 475 degrees F.
Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. Boil for 15 minutes.
Remove the bay leaves and epazote. Blend in blender until smooth. Pour over fish, cover with banana leaf and bake for 15 minutes. Serve with White Rice and Vegetables.
In a saucepot, heat oil. Add the onion and garlic. Once onion is caramelized, add rice and toast until aromatic. Add chicken stock, vegetables, salt, and pepper. Cover and simmer until cooked, about 20 minutes.