banana leaf steamed bass w cilantro chutney
You can find banana leaves at most Asian markets they are usually frozen. If you can't find them you could always use foil and bake the fish.
prep time
2 Hr
cook time
20 Min
method
Steam
yield
2-4 serving(s)
Ingredients
- FOR THE CILANTRO CHUTNEY
- 1 1/2 tablespoons each fresh lemon juice and water
- 2 cups fresh cilantro
- 2 tablespoons unsweetened coconut
- 1 small shallot halved
- 1 tablespoon fresh ginger grated
- 1 large jalapeno seeded and sliced in half
- 1 teaspoon each salt and sugar
- FOR THE BASS
- 8 bass filets.
- salt and pepper
- large piece of banana leaves
- olive oil
How To Make banana leaf steamed bass w cilantro chutney
-
Step 1For the Chutney Place all ingredients in food processor and process until well combined. Place in refrigerator and leave for 2 hours for flavors to meld.
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Step 2Lay out the banana leaves and cut into 4 pieces. Brush each piece with olive oil. Lay 2 filet on each banana leaf then add salt and pepper. Place the one filet on top of the other one. Cover the top with some of the Chutney. Wrap the banana leaf around the fish opposite side to opposite side to make a square sealed package. Secure with toothpicks Repeat until you have 4 packages
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Step 3I used a bamboo steamer. Bring a pot of water to a boil Top the pot with a bamboo steamer. If you have a double one place two packages in each one or steam in batches. Steam for 20 minutes if you have a double steamer half way through switch the baskets so the top one is on the bottom.
- 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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