BANANA LEAF STEAMED BASS W CILANTRO CHUTNEY
You can find banana leaves at most Asian markets they are usually frozen. If you can't find them you could always use foil and bake the fish.
Provided by barbara lentz
Categories Seafood
Time 2h20m
Number Of Ingredients 13
Steps:
- 1. For the Chutney Place all ingredients in food processor and process until well combined. Place in refrigerator and leave for 2 hours for flavors to meld.
- 2. Lay out the banana leaves and cut into 4 pieces. Brush each piece with olive oil. Lay 2 filet on each banana leaf then add salt and pepper. Place the one filet on top of the other one. Cover the top with some of the Chutney. Wrap the banana leaf around the fish opposite side to opposite side to make a square sealed package. Secure with toothpicks Repeat until you have 4 packages
- 3. I used a bamboo steamer. Bring a pot of water to a boil Top the pot with a bamboo steamer. If you have a double one place two packages in each one or steam in batches. Steam for 20 minutes if you have a double steamer half way through switch the baskets so the top one is on the bottom.
GRILLED FISH WITH CILANTRO CHUTNEY IN BANANA LEAVES
Categories Food Processor Fish Ginger Quick & Easy Backyard BBQ Dinner Coconut Mint Hot Pepper Summer Grill Grill/Barbecue Cilantro Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (main course) servings
Number Of Ingredients 15
Steps:
- Prepare grill.
- Make chutney:
- Finely chop ginger, garlic, chile, and coconut in a food processor. Add cilantro and mint and process until chopped. Add vinegar, sugar, and salt and blend chutney well.
- Prepare fish:
- Cut banana leaves into 6 sheets (12 by 10 inches each). Arrange in a stack with a short side nearest you.
- Season fillets on both sides with salt and pepper. Spread 1 slightly rounded tablespoon cilantro chutney on top of a fillet, then invert onto center of a banana leaf, arranging fillet crosswise. Spread another slightly rounded tablespoon of chutney on top of fish. Fold bottom edge of leaf over fish and fold in sides over fish, then fold package away from you, enclosing fish. Tie package (in both directions) with a 24-inch piece of kitchen string. Repeat with remaining fillets, chutney, and banana leaves.
- Grill fish, turning over once, until cooked through, 8 to 10 minutes (untie 1 package to check doneness). Cut string before serving and transfer packages to 6 plates. The banana leaves are inedible, but we think they make a nice presentation.
STEAMED WILD STRIPED BASS WITH COCONUT RICE AND APPLE-BANANA CHUTNEY
Provided by Amanda Hesser
Categories dinner, project, main course
Time 1h30m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Cut 4 to 6 shallow slits into the skin side of each fish fillet. Place 4 large squares of plastic wrap on a flat surface and sprinkle the center of each with 1/2 tablespoon of olive oil. Lay a piece of fish, skin-side up, on each square. Top each with another 1/2 tablespoon oil. Season with salt and pepper. Divide the garlic among the fish, pressing into the slits. Sprinkle each piece with a pinch of cinnamon and cloves. Loosely wrap the fish in the plastic and refrigerate.
- In a large pan with a lid, combine the rice, rice milk, coconut cream, shredded coconut, bay leaves, chili and 2 teaspoons coarse kosher salt (or 1 teaspoon regular salt). Let sit for 30 minutes, then cover the pan, bring to a boil, reduce the heat to low and simmer for 17 minutes. Turn off the heat and let sit for 5 to 10 minutes. Stir in the chives.
- Meanwhile, to make the chutney, add the remaining 1 tablespoon olive oil and the butter to a sauté pan. Place over medium heat and, when hot, add the onion, curry powder and turmeric. Cook, stirring, until the onion is translucent, 5 minutes. Season with salt and pepper. Add the apple and banana and cook 2 minutes longer, until the apple is soft around the edges but still crisp. Transfer the chutney to a serving bowl.
- Fill a saucepan large enough to hold a steamer basket with 1 inch of water. Bring to a simmer. Place the wrapped fish in the basket. Lower the basket into the pan and cover. Steam the fish for 5 minutes, turn the pieces and steam until just cooked through, about 5 minutes more.
- To serve, remove the plastic from the fish. Spread the rice on a large platter, top with the fish and its cooking juices and serve with the chutney on the side.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 21 grams, Carbohydrate 113 grams, Fat 35 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 1471 milligrams, Sugar 21 grams, TransFat 0 grams
BANANA CHUTNEY
This simple banana condiment is simply delicious: Its fullness of flavor is dependent upon very ripe bananas that are soft and sweet with dark brown or black skins. If you must use slightly green or just ripe bananas, add a little sugar. A hint of cinnamon or allspice is also nice in this chutney. Serve banana chutney with curries or Tofu Bobotie, a welcome complement to fiery West African dishes, or spread on toast for breakfast.
Provided by lazyme
Categories Tropical Fruits
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Mash the bananas with a fork or potato masher, but not too thoroughly.
- Leave a few lumps.
- Place the mashed bananas in a small, nonreactive saucepan.
- Add the lemon juice, lemon rind, and cloves.
- Bring the mixture to a boil and then simmer gently, stirring occasionally, for about 15 minutes.
- Use a heat diffuser if needed to prevent sticking.
- While simmering, the bananas will slowly heave up into mounds and then spout little puffs of steam, like simmering oatmeal.
- Pour the chutney into a clean jar, cover, and refrigerate.
- It will keep in the refrigerator for a couple of weeks.
Nutrition Facts : Calories 145.5, Fat 0.6, SaturatedFat 0.2, Sodium 2.2, Carbohydrate 37.6, Fiber 4.3, Sugar 19.8, Protein 1.8
BOMBAY FISH STEAMED IN BANANA LEAVES
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.
BAKED CHILEAN SEA BASS WITH BANANA CHUTNEY
Steps:
- Preheat oven to 350 degrees. In a medium bowl, combine bananas, garlic, lime juice, cilantro, and cumin. Stir in fish sauce. Place fish fillets in a 15" x 10" x 2" glass baking dish. Top each fillet with about ¼ cup of banana chutney. Sprinkle peanuts evenly over top. Bake for 12-15 minutes until fish flakes easily with a fork. Transfer to serving platter and garnish with cilantro sprigs and lime slices, if desired.
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