Monday, October 22, 2012

Curry Fish in Banana Leaves

I am trying to be as creative as possible with dinners so that it's not just chicken breasts baked into sawdust every night. This weekend we had great fun grilling up some seabass wrapped in banana leaves. It was a huge hit from the one-year old to my hubby and everyone in between. You could use any combination of flavors with a white flaky fish. Red snapper would work great, and I'll try that next. The Korean market near our house had beautiful seabass steaks just calling to us, and they worked nicely.

Curry Fish in Banana Leaves

2 pound of seabass, snapper or other fish fillets, but into 4 pieces
1 tbsp curry powder
1 tbsp garlic
1 tbsp fresh ginger
1 tsp chili powder
1 tsp minced lemon grass (if you can't find it, add a little more lime. not a substitute, but this is all just to get flavor into the fish so it's fine)
2 tbsp each chopped fresh cilantro, basil and mint
2 tbsp soy sauce
1/2 tsp. stevia
juice of one lime
salt and pepper

1 leek, thinly sliced
5 slices of lime
Banana leaves

Mix together all of the spices in the list above--curry powder through pepper--into a thin paste. Take a banana leaf, spray with a little olive oil. Put some leeks down, a slice of lime, and then a piece of your fish. Spoon on 1/4 of the spice mix.

Fold up the sides of the banana leaf, and then fold in the other edges to make a package. The leaf may split a bit--don't worry too much. Tie with twine or with long pieces of the banana leaf. Repeat with the rest of the fish.

Place a full banana leaf onto a gas grill preheated to 400. If you want to cook in the oven, use a cookie sheet and put a full banana leaf onto that. Then put the fish packages on top of this and cook for 15-20 minutes depending on thickness of the fish. We used seabass steaks that were a bit thick, and it took 25 minutes. Check after 15 minutes by slicing one package open a bit to poke inside to check the fish.

Once done, unwrap and enjoy! We served with a little stir-fried Chinese broccoli. 

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