Banana Leaf Wrapped Chilean Seabass With Pickled Red Onions Recipes

Steps:

• Add water to a medium pot, fitted with a steamer insert, and bring to a boil.
• Coat a large wok heavily with 2 tablespoons grapeseed oil and heat until the oil is almost smoking. Meanwhile, season the eggs with salt and pepper. Add the eggs to the heated oil and stir vigorously until puffed and cooked through, about 2 minutes. Remove from the wok and set aside in a bowl. To the same wok, add another 2 tablespoons grapeseed oil and heat until hot, then add the garlic, 2 tablespoons scallions and 1 tablespoon ginger and saute for 1 minute. Add the rice and eggs back in, mixing gently. Season with the tamari and sesame oil. Mix well to combine. Remove from the heat and let cool slightly.
• Lay a banana leaf on your work surface. Place about 1/4 cup cooled rice in the middle. Sprinkle a piece of fish on both sides with salt and pepper and place on top of the rice. Top with a few Thai basil sprigs. Fold the banana leaf and wrap tightly, similar to wrapping a sandwich in foil or plastic wrap. Repeat with the remaining fish. Carefully place each piece of wrapped fish in a steamer insert, seam-side down. Add the tea leaves to the simmering water and set the filled steamer insert over the water and cover. Steam until the fish is cooked through, about 12 minutes.
• Meanwhile, when is the fish has about 3 minutes left, heat the olive oil in a small saucepan.
• Cut the fish packets open with scissors, then top each pieces of fish with the remaining 2 tablespoons scallions and tablespoon ginger. Spoon the hot olive oil over the top of each piece of fish and serve.

Steps:

• Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

Steps:

• In a large jar, add sliced onions and about 2 teaspoons of salt. Cover and shake well. To the jar, add a splash of olive oil, cover, and shake again. Repeat with a splash of lime juice.
• Add a pinch of salt to the sliced habanero, then add to jar. Add remaining olive oil, lime juice, two big pinches of salt, and two big pinches of oregano. Shake one more time to fully combine. Refrigerate for at least 2 hours, but preferably 24, before using. (Store for up to two weeks in lidded jar in refrigerator.)

Steps:

• Preheat oven to 350 degrees F.
• Pulse the bread in a food processor to get slightly coarse bread crumbs.
• Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
• Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
• Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
• Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

Steps:

• In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots. Add the lentils and toss with the vegetables. Add the vegetable broth to cover and the bouquet garni. Bring to a boil and then lower the heat to simmer the lentils until they are soft.
• Preheat the oven to 400 degrees F.
• Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably. On a cutting board, shingle 4 to 5 slices of bacon. Take the fillet and place it at the corner of the bacon. Place the sage leaves on top of the fillet. Wrap the fillet in the bacon. When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon. After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes.
• When the lentils are soft, drain off extra liquid and remove the bouquet garni. Remove the fish from the oven and plate. Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass. Garnish with the sage leaves. Serve hot.
• Place the thyme, parsley, black peppercorns, and bay leaves inside the cheesecloth. Secure the herbs and spices within the cheesecloth by tying it into a satchel with the butcher's twine.

Steps:

• Preheat oven to 350 degrees F.
• Slice the onions and cut the cherry tomatoes in half. Mix together in a bowl, then add 1/2 cup sherry vinegar and leave to marinate for 30 minutes.
• Place the shallots into a small saucepan and add the remaining 1/2 cup sherry vinegar. Pick off the tarragon leaves, set aside, and add the stalks to the pan. Bring the vinegar mixture to a boil and allow to reduce by 2/3. Remove pan from heat and start to whisk in the diced butter. Keep the pan warm but do not allow it to get hot as this will cause the butter to separate and will split the sauce. When all the butter has been whisked in, pass the sauce through a sieve into a clean pan and keep warm.
• Remove the onion and cherry tomatoes from the marinade and place in a saucepan. Sweat the mixture over the medium heat until the tomatoes start to break down. Add approximately 1/2 of the remaining marinade and cook slowly over moderate heat for 30 minutes.
• While the tomatoes and onions are cooking, take the sea bass fillets and the scallops and season them with salt and pepper. Sear the sea bass fillets in a very hot non-stick frying pan, skin-side down first. When golden brown, remove from the frying pan, place onto a baking tray and cook in the oven for 3 to 4 minutes. Do exactly the same with the scallops.
• Blanch the baby asparagus and chives separately, in boiling, salted water. Remove from the water and tie the asparagus into bundles of 10 using a blanched chive.
• To assemble, put 1 piece of sea bass on each plate and top with the confit of tomatoes. Place the second piece of sea bass on top and lean the asparagus bundle against the sea bass. Take the tarragon leaves that were set aside and roughly chop them. Add the tarragon to the warm sauce and spoon sauce around plate. Add a scallop to the side of each plate and serve.

Steps:

• Put the yuca pieces in a heavy-bottomed saucepot and cover with cold water. Season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside to cool.
• Meanwhile, add the vinegar, lime juice, sour orange juice, olive oil, garlic and red onions to a bowl. Season with salt and pepper. Add the cooled yuca and allow it to marinate for 30 minutes. Just before serving, stir in the parsley.

Steps:

• Make the dipping sauce: Combine all the ingredients in a bowl. Let it sit for the flavors to develop while the fish cooks.
• Preheat the grill. Squeeze the lime juice into a large bowl and throw in the halves. Add the soy sauce, chiles, ginger, cilantro, and mint; season with salt and pepper and give it a good stir. Place the salmon in the center of the banana leaf and stuff it with the lime juice mixture. Fold the banana leaf over the fish to completely encase it and tie closed with kitchen string. Place onto a medium-hot grill. Cook until the fish is cooked through, about 35 to 40 minutes. Serve with the dipping sauce.