alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Banana Leaf BBQ Fish

    Share

    Banana Leaf BBQ Fish

    Grilling fish wrapped in a banana leaf prevents the fish from sticking to the grill and imparts a smoky sweet flavour. Banana leaves are available at Asian grocery stores, but if you cannot find them, you can wrap the fish with parchment paper and bake in a 400 F (200 C) oven for about 20 to 25 minutes.

    Advertisement

    Two whole rainbow trout can be used in lieu of one whole bass.
    3 large shallots, chopped
    3 garlic cloves, chopped
    4 red finger chilies or red jalapeños, chopped
    1 tsp (5 mL) turmeric
    6 Tbsp (90 mL) fresh lime juice, divided
    1 in (2.5 cm) piece of ginger, chopped
    1/2 in (1.25 cm) piece of galangal,* chopped (optional)
    1 fresh lemon grass stalk, trimmed and tender inner white part minced
    1 tsp (5 mL) ground coriander
    1/4 tsp (1 mL) salt
    1/2 cup (125 mL) light coconut milk
    1 - 1 lb (450 g) whole bass, gutted, fins and gills removed, and scaled (you can ask your fishmonger to do this for you)
    Large piece banana leaf

    *Galangal is the edible root of a plant that resembles, and is related to, ginger. It has a wonderful citrusy, earthy aroma but none of the spicy heat of ginger. You can find it at Asian grocery stores.

    Using blender or food processor, make marinade by pulsing together shallots, garlic, chilies, turmeric, 1/4 cup (60 mL) lime juice, ginger, galangal (if using), lemongrass, coriander, and salt until well mixed and finely chopped. Add coconut milk and process until well mixed. Transfer to bowl and set aside.

    Rinse fish and pat dry. Score fish by making 3 or 4 - 1/4 in (0.5 cm) deep slashes with knife on each side of fish. Rub with remaining 2 Tbsp (30 mL) lime juice and set aside.

    Preheat grill, and bring large pot of water to a boil. Plunge leaf into water for a few seconds to soften. Dry well. Place leaf glossy side down on a clean work surface.

    Rub half the marinade all over fish and place on banana leaf. Set aside remaining marinade. Fold wide sides of leaf so they overlap at top and secure with toothpick. Fold over ends to enclose sides and secure each side with toothpick.

    Grill over medium-high heat for 8 to 10 minutes per side for bass or 3 to 5 minutes per side for trout. Fish is cooked when flesh easily flakes away from bones. Meanwhile, warm remaining marinade in small saucepan over medium heat, stirring occasionally.

    Transfer fish parcel to serving plate, unwrap or cut open banana leaf, and spread remaining warmed marinade over fish. Serve with brown rice and sautéed baby bok choy if desired.

    Serves 2.

    Each serving contains: 256 calories; 30 g protein; 8 g total fat (4 g sat. fat, 0 g trans fat); 17 g carbohydrates; 2 g fibre; 413 mg sodium

    source: "Go Fish!", alive #356, June 2012

    Advertisement

    Banana Leaf BBQ Fish

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.