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!
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prep time
10 Min
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 tablespoons mayonnaise
- 4 skinless snapper fillets (6 oz each), can sub tilapia
- 4 large banana leaves, 12 inches square
- 4 ounces shimeji mushrooms (or enoki, or sliced button mushrooms)
- 2 ounces ginger root, peeled and julienned
- 2 teaspoons soy sauce
- DIPPING SAUCE:
- 1/4 cup dijon mustard
- 1/4 cup maggi seasoning sauce
- 1 teaspoon sriracha sauce, or to taste
How To Make snapper in banana leaf packets
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Step 1Preheat oven to 350 F.
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Step 2Brush 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.
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Step 3For the sauce, combine all the ingredients in a bowl.
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Step 4Bake for 30 minutes until the fish flakes easily with a fork. Serve with sauce and hot steamed rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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