Banana Fish Recipes

Steps:

• Split the fish, put in a greased ovenproof dish and brush over with a little oil, then sprinkle with seasonings and herbs.
• Mix the tomato puree with 2 Tblsp. oil, then add the sugar and water.
• Pour this around the fish and trickle a little down the center of the fish itself.
• Split the peeled bananas lengthwise and put around the fish.
• Bake in a slow oven (3008) for about 1/2 hour, basting occasionally.
• Serve with plain boiled rice.

Steps:

• Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. In a large ovenproof skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides, in the fat sauté the banana slices for 1 minute on each side, or until they are golden, and transfer them with a spatula to a plate. Pat the fish dry and sprinkle it with the cumin and salt and pepper to taste. Have ready in separate shallow dishes the egg beaten with the salt and the peanuts. Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts. To the skillet add the remaining 1 tablespoon butter, heat it over moderately high heat until the foam subsides, and in it sauté the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and sauté them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450°F. oven, and bake the fish for 5 minutes. Transfer the fillets with a spatula to 2 heated plates and serve them with the lime wedges.

Steps:

• 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-inch strips (you'll need 8) for tying packets. Gently cut leaves into 8 (10-inch) squares with shears, being careful not to split them (you may want to cut a few extra in case some split while folding). Gently wash banana leaf squares in a large pan of water, then pat dry.
• Heat oil in wok over moderate heat until warm, about 30 seconds, then cook curry paste, stirring constantly, until very fragrant and a shade darker, 1 to 2 minutes. Add stock and fish sauce and bring to a boil over high heat, stirring. Add fish and rice powder and stir-fry until outside of fish just turns white, 1 to 2 minutes, then transfer mixture to a bowl.
• Put a banana leaf square on a work surface, then put 1/3 cup fish curry in center of square and sprinkle with some of sliced Kaffir lime leaves. Fold 2 sides of banana leaf over fish to enclose it (be careful not to split leaf), then fold in opposite sides to form a packet. Tie packet with a strip of banana leaf rib and transfer to heatproof plate. Assemble 7 more packets in same manner, arranging in 1 layer on plate.
• Bring 1 inch water to a boil in wok fitted with steamer rack. Transfer plate with packets to steamer rack carefully and steam, covered with lid, 5 minutes. Serve packets warm or at room temperature.

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.