Steamed Fish in Banana Leaf

Steamed Fish in Banana Leaf
4 servings

You could use any white fish such as halibut, cod or snapper for this recipe. Look for banana leaves in Latin food markets or Asian markets, you can buy them frozen.



Grouper Steamed in Banana Leaf

4 6
oz grouper fillets (4 x 170 grams)
Coarse salt and freshly cracked black pepper, to taste
Banana leaves, 4 pieces cut into 10x10-inch squares
cloves garlic, minced
tsp toasted cumin seeds, ground (5 ml)
kaffir lime leaf or grated zest of 2 limes
Butchers twine, 4 pieces cut into 12-inch pieces
limes, sliced, grilled, to garnish

Spicy Oil Drizzle

cup extra virgin olive oil (60 ml)
clove garlic, finely sliced
tsp fresh coriander, chopped (5 ml)
jalapeno, sliced into rings, seeds intact
Juice of half a lime


Step 1

Prepare a bamboo steamer or a double boiler with a perforated insert. Fill bottom with water and bring to a boil. Reduce to low and simmer. Cover until ready to use.

Step 2

Meanwhile, to prepare fish: Season fish with salt and freshly cracked pepper on both sides. Lay banana leaves out. Place a fillet in the middle of each. Sprinkle with the garlic, and cumin seeds. Top with a lime leaf or grated zest. Wrap banana leaf around fish like a parcel and tie with butcher’s twine.

Step 3

Steam fish until centre of fish is warm when a knife is inserted in the middle of fillet, about 8 to 10 minutes. Remove from steamer immediately and serve with Spicy Oil Drizzle.

Step 4

Place extra virgin olive oil, garlic, coriander, japalpeno and lime juice in a small saucepan. Warm gently on low heat until fish is ready. Do not heat rapidly! Drizzle over fish.

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