Red Snapper Marinated With Three Kinds Of Chilies In Banana Leaves Recipes

Steps:

• Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill).
• Make 2 or 3 slits crosswise on each side of the fish, cutting about 1/2 inch into the flesh. Season the fish inside and out with 1 1/2 teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine.
• Once the grill registers 425˚ F to 450˚ F, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.

Steps:

• Using tongs dip each banana leaf one by one into boiling water, remove immediately, rinse under cold water, dry thoroughly, leaves should be soft and pliable.
• Cut each fish 3 times, place each fish on a leaf, top each fish with lemon grass and garlic.
• Combine garlic, juice, sauces and oil, drizzle a little sauce over each fish reserving about 3-4 tablespoons for the vegeatbles.
• Fold leaves over fish and secure with kitchen string. Place parcels in a pre-heated oven of 180 degress celsius and cook for 25-30 min's or until cooked through.
• Alternativley which I love banana leaves for, cook on the BBQ, covered, using indirect heat for about 20-25 Min's. (I find it takes me 30 Min's in my oven and about 20 Min's on the BBQ, but I do have an extremely hot BBQ, I do not know how 4 smaller fish fillets affects the time as I have only cooked 2 larger fish.).
• The banana leaves will get quite crispy and may even burn in places, they will stay quite moist underneath as the juices run from fish and sauce. For presentation purposes I keep 2 banana leaves to use as the base to serve fish on after.
• Vegetables.
• Heat olive oil in a wok or large pan, add garlic and ginger and stir fry until fragrant.
• Add pepper, carrot and sesame oil, stir fry 2-3 Minutes, add both cabbages, peas, sprouts and reserved sauce. Stir fry until vegetables are just tender serve immediately with fish.
• Extra sauce.
• Just an optional extra if you prefer to have a little more sauce to drizzle over fish once served.
• Combine the 3 ingredients in a small microwave safe bowl and microwave 30-45 seconds to just warm through.
• To Serve: I place a banana leaf on a serving platter top with whole fish, I pour remaining juice and sauce from the bananan leaf fish was cooked in over fish, and arrange the vegetables around the fish, garnish with sliced onions.

Steps:

• Place a steamer basket over a pot of boiling water. If desired, add herbs to the boiling water to add flavor to the dish (basil, thyme, oregano, lemon peel, etc).
• In a small bowl, combine the ginger, soy sauce, garlic and lemon juice. Add salt and pepper to taste, then set aside.
• Rinse the fish filet then pat dry. Cut into three portions. Sprinkle with salt and pepper.
• Place a piece of snapper in the center of a banana leaf. Top with one third of the cherry tomatoes and 3 clams. Drizzle a third of the marinade over the fish. Fold the banana leaves around the fish to form a packet, then tie with twine to hold it together. Repeat with the remaining fish pieces.
• Place the packets into the steamer basket. Cover the steamer and steam for 15 minutes.
• Serve with rice or sweet potato mash (the white kind).

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
• Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
• Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
• Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.

Steps:

• Preheat grill to medium-high heat. Cut 1 orange into slices; place in the inside cavity of the fish. Place fish on banana leaves; brush generously with barbecue sauce on both sides. Wrap fish in leaves.
• Grill fish 35 to 40 min., turning several times, or until cooked through and fish flakes easily with a fork.
• Meanwhile, section remaining oranges by cutting a 1/2-inch thick slice off the top and bottom ends of oranges. Cut the peel and the pith away from the fruit with a sharp paring knife, using a downward motion that follows the shape of the orange. Cut the orange segments into small cubes; place in a medium bowl. Add any juice from oranges, hearts of palm, onions, cilantro and ham. Serve fruit salsa with fish.