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.
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.
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
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.