Best Steamed Catfish In Banana Leaves Recipes

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.

Steamed Fish with Spiced Rub in Banana Leaf image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 14

1 pound fillet of scrod, flounder, sole, or similar fish
1 can coconut milk
1/2 cup thinly sliced onion
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/2 teaspoon salt and pepper
1-inch of fresh ginger, chopped
2 garlic cloves, chopped
2 tablespoons thinly sliced fresh Thai chile pepper
2 teaspoons fish sauce
6 to 8 large cabbage leaves, 1 bunch of spinach or baby bok choy*
6 pieces of banana leaves, each 12 inches square**
1/2 cup of scallion slivers

Steps:

Cut the fish into 6 pieces, about 3-inch rectangles, and season with salt and pepper. Thoroughly mix the coconut milk, sliced onion, turmeric, paprika, curry powder, ginger, garlic, chile, and fish sauce together. Add the fish pieces, mix well, and marinate for 15 minutes. Fold two sides to 1-inch height each, and fold the comers on the other ends to meet in the center. This will make a point at both ends. Fold these points down twice and secure with a toothpick, creating a small pocket. Place 4 ounces of vegetables into the pocket. Place the fish over it, finishing with a few slices of Thai chile on top. Steam the pockets for 7 minutes. Serve immediately and garnish with scallions.

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.

Bombay Fish Steamed in Banana Leaves image

Yield Serves 6

Number Of Ingredients 11

For herb sauce
3 large garlic cloves
1 to 2 small fresh serrano chiles 1/2 cupgrated fresh coconut or unsweetened desiccated coconut
1 cup fresh cilantro sprigs
1/2 cup fresh mint leaves
1/4 cup fresh lime or lemon juice
1/4 cup water
1 teaspoon ground cumin
1/2 teaspoon coarse salt, or to taste
6 untreated fresh or thawed frozen banana leaves or large Swiss chard leaves
six 5-ounce pieces salmon or haddock fillet with skin

Steps:

Make sauce:
Mince garlic and, wearing protective gloves, mince serranos. In a blender purée all sauce ingredients until smooth.
If using banana leaves, cut away ribs and in a large bowl of hot water soften leaves 1 minute to help keep them from splitting. Cut six 8-inch squares from leaves. On a work surface arrange 1 leaf square and pat dry. Spread 1 teaspoon herb sauce down middle of square to equal length of a piece of fish and arrange piece, skin side down, on sauce. Spread 1 tablespoon sauce over piece. Fold top and bottom edges of leaf over piece and fold sides of leaf over piece, enclosing it. Arrange packet, seam sides down, in a bamboo steamer or on a large steamer rack. Make 5 more packets in same manner and arrange in steamer or on rack.
Steam packets over boiling water, covered, until fish is just cooked through, about 8 minutes. Serve fish immediately.