Snapper In Banana Leaf Packets Recipes

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ASIAN STYLE SNAPPER/BREAM IN BANANA LEAVES

You can make this with snapper or bream and it works equally as well, I have made with both, last night I made it with bream. Banana leaves a great way to cook fish especially if cooking the fish on the BBQ, I cooked it in the oven last night. I served this with Asian style vegetables and I cooked 2 fish,of about 750g a piece to serve 4 or if your fish are smaller you can cook 4 individual fillets. Cooking times are based on my oven temperature, not a BBQ and you will have to adjust if doing them on the BBQ, mine gets very hot and cooks about 5-10 Min's quicker on the BBQ, if cooking on the BBQ, cook with a covered BBQ, using indirect heat.

Provided by The Flying Chef

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 23



Asian Style Snapper/Bream in Banana Leaves image

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.

Nutrition Facts : Calories 119.6, Fat 6, SaturatedFat 0.9, Sodium 533.1, Carbohydrate 14.6, Fiber 4.3, Sugar 7.6, Protein 4.8

2 large banana leaves (big enough to completely enclose fish.)
2 whole bream (750g a piece.) or 2 red snapper (750g a piece.)
1 1/2-2 teaspoons grated fresh ginger
1/2 stalk lemongrass, sliced thinly
2 garlic cloves, crushed
1 tablespoon lime juice
2 tablespoons light soy sauce
60 ml sweet chili sauce
1 teaspoon sesame oil
1 tablespoon olive oil
2 garlic cloves, crushed
2 teaspoons fresh grated gingerroot
1 teaspoon sesame oil
1 medium red pepper, sliced thinly
1 carrot, cut into sticks
150 g asian cabbage
80 g snow peas
80 g red cabbage
200 g bean sprouts
4 green onions, sliced thinly
2 tablespoons sweet chili sauce (optional)
2 teaspoons light soy sauce (optional)
2 teaspoons lime juice (optional)

BANANA-LEAF-WRAPPED SNAPPER

This delicious snapper recipe is courtesy of chef Michelle Bernstein.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15



Banana-Leaf-Wrapped Snapper image

Steps:

  • Preheat a grill pan over medium heat.
  • Place oil, tamarind pulp, nuoc nam, garlic, shallots, chile, turmeric, shrimp paste, lemongrass, sugar, ginger, and salt in the bowl of a food processor; pulse until a smooth paste is formed.
  • Place banana leaves on the grill for about 2 seconds to make them more pliable. Using tongs, transfer them to a work surface. Trim tops and bottoms of each leave and place a fish fillet in the center of each leaf. Evenly divide the oil mixture between each fillet and spread over fish in an even layer.
  • Working with one fish at a time, fold one side of the leaf over the fish, then the other, then fold in ends. Repeat process until all fillets are wrapped. Wrap banana-leaf-wrapped fish in aluminum foil.
  • Place foil-wrapped fish on grill and grill, turning once, until a metal skewer or sharp, thin-bladed knife inserted into the center of the fish comes out hot, 5 to 6 minutes per side.
  • Carefully unwrap fish from foil and place each banana-leaf-wrapped fillet on a plate; serve immediately with lime wedges.

3 tablespoons canola oil
2 tablespoons tamarind pulp
2 tablespoons nuoc nam (fish sauce)
2 medium cloves garlic, peeled and chopped
3 shallots, peeled and chopped
1 Thai chile, or half a jalapeno chile
1 tablespoon ground turmeric
1 tablespoon shrimp paste
1 stalk lemongrass, white part only, chopped
1 tablespoon sugar
1 piece (2 inches) fresh ginger, peeled and chopped
1/4 teaspoon salt
4 banana leaves
4 snapper fillets (7 ounces each)
1 lime, quartered

SNAPPER IN BANANA LEAF PACKETS

The banana leaves seal in moisture and impart a delicious aroma and taste to anything cooked in them. You can find banana leaves in the frozen foods aisle of most grocery stores, where the frozen Asian or Hispanic foods are. They normally come in a cello pack, about 12x12 inches - perfect for this dish!

Provided by Lori Loucas

Categories     Fish

Time 40m

Number Of Ingredients 10



Snapper in Banana Leaf Packets image

Steps:

  • 1. Preheat oven to 350 F.
  • 2. Brush 1 tablespoon mayo over each fish fillet. Place each fillet in the center of a square of banana leaf. Sprinkle the ginger julienne over each fillet, then add 1/2 teaspoon of soy sauce over each fillet. Fold the sides of the leaf over the fish, then do the opposite side. Flip each packet over so the seams are on the bottom and place in a baking dish.
  • 3. For the sauce, combine all the ingredients in a bowl.
  • 4. Bake for 30 minutes until the fish flakes easily with a fork. Serve with sauce and hot steamed rice.

4 Tbsp mayonnaise
4 skinless snapper fillets (6 oz each), can sub tilapia
4 large banana leaves, 12 inches square
4 oz shimeji mushrooms (or enoki, or sliced button mushrooms)
2 oz ginger root, peeled and julienned
2 tsp soy sauce
DIPPING SAUCE:
1/4 c dijon mustard
1/4 c maggi seasoning sauce
1 tsp sriracha sauce, or to taste

RED SNAPPER GRILLED IN BANANA LEAVES

Banana leaves are perfect for wrapping a whole fish and insulating all of the aromatic flavors of this dish during grilling. A quick green sauce loaded with herbs, ginger and fresh green chilies provides a cool and spicy kick for the meaty grilled fish.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 21



Red Snapper Grilled in Banana Leaves image

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.

2 cups fresh cilantro
1 cup fresh mint
2 Thai bird chile peppers, stemmed and roughly chopped
1 1-inch piece fresh ginger, roughly chopped
1 scallion, roughly chopped
1/2 cup unsweetened coconut flakes
2 tablespoons sugar
Kosher salt
1/2 cup canned coconut milk
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons vegetable oil
2 tablespoons fish sauce
3 or 4 large banana leaves (at least 24 inches long), rinsed
Vegetable oil, for brushing
1 large whole red snapper (3 1/2 to 4 pounds), cleaned and scaled
Kosher salt
1 lime, sliced
1 2-inch piece fresh ginger, sliced into coins
4 Thai bird chile peppers, halved lengthwise
4 sprigs cilantro
4 sprigs mint

RED SNAPPER MARINATED WITH THREE KINDS OF CHILIES IN BANANA LEAVES

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 23



Red Snapper Marinated with Three Kinds of Chilies in Banana Leaves image

Steps:

  • Preheat oven to 475 degrees F.
  • Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. Boil for 15 minutes.
  • Remove the bay leaves and epazote. Blend in blender until smooth. Pour over fish, cover with banana leaf and bake for 15 minutes. Serve with White Rice and Vegetables.
  • In a saucepot, heat oil. Add the onion and garlic. Once onion is caramelized, add rice and toast until aromatic. Add chicken stock, vegetables, salt, and pepper. Cover and simmer until cooked, about 20 minutes.

5 guajillo chilies
5 pasilla chilies
5 ancho chilies
1 onion, chopped
5 cloves garlic, chopped
6 tomatoes, stemmed and roughly chopped
5 large epazote leaves
4 bay leaves
1/2 teaspoon ground cumin
1/2 cup apple cider vinegar
1 medium sized fresh snapper fillet
2 plantain banana leaves
Salt and pepper
White Rice and Vegetables, recipe follows
3 ounces corn oil
4 teaspoons chopped onions
3 cloves garlic, chopped
2 cups white rice
1 cup corn kernels cut off cob
1 chayote squash, cut into large dice
1 carrot, cut into large dice
1 quart chicken stock
Salt and pepper

GRILLED SNAPPER IN BANANA LEAF: PEPES IKAN KAKAP

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 19



Grilled Snapper in Banana Leaf: Pepes Ikan Kakap image

Steps:

  • Tamarind water, to soften, or substitute with the juice of 2 lemons
  • In a bowl season the fish with salt, pepper, lime juice, and betutu paste.
  • On a sheet tray, lay down the banana leaf. Place a salam leaf on the banana leaf. Place the fish on the middle of the banana leaf over the salam leaf. Place sliced green tomatoes, lime leaf, sweet basil, and tamarind water on the fish. Season with salt and pepper.
  • Wrap the fish folding both ends together and secure with a bamboo skewer. Grill until cooked, approximately 4 to 5 minutes per side depending on the thickness of the fillets.
  • Grind shallots, garlic, tumeric, ginger, galangal, lemongrass, chili peppers, palm sugar, and shrimp paste in a food processor. Saute paste with coconut oil.

2 pounds snapper filets
Salt and pepper
1 Bali lemon, or two regular limes
Betutu spice, recipe follows
Banana leaves, or tin foil
3 salam leaves, or substitute bay leaves
2 sliced green tomatoes
2 kaffir lime leaves
1/4 sweet basil leaves
1/2 cup peeled shallots
1/4 cup peeled garlic
2 tablespoons fresh turmeric
2 tablespoons fresh peeled ginger
2 tablespoons galangal
3 pieces lemongrass
2 tablespoons fresh hot chili peppers seeded and cleaned
2 tablespoons palm sugar chopped
4 tablespoons shrimp paste
1/4 cup coconut oil, for frying

RED SNAPPER STEAMED IN BANANA LEAVES

I found this recipe in a Hispanic magazine dealing with Caribbean Seafood. The actual name of the recipe is Pargo Rojo Al Vapor en Hojas de Platano. Pargo is a fish very similar to the Atlantic Red Snapper. Banana leaves can be found frozen at most Asian markets. Caldo Maggie can be found in many grocery stores, but certainly in a Hispanic market or you can substitute soy sauce. The bananas impart a unique flavor to anything that's cooked in them. Enjoy!

Provided by Jostlori

Categories     Caribbean

Time 40m

Yield 3 serving(s)

Number Of Ingredients 10



Red Snapper Steamed in Banana Leaves image

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).

Nutrition Facts : Calories 230.3, Fat 3, SaturatedFat 0.6, Cholesterol 79.1, Sodium 250.7, Carbohydrate 4.5, Fiber 1, Sugar 1.4, Protein 44.3

1 teaspoon fresh ginger, grated
2 teaspoons caldo maggi seasoning (or substitute with soy sauce)
1 garlic clove
1 lemon, juice of
1 lb red snapper fillet
banana leaf
9 small clams
6 cherry tomatoes, halved
salt, to taste
pepper, to taste

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