SORRY NO PICTURE - WILL HAVE TO INCLUDE LATER!
So we just left my father-in-law's and mother-in-law's home following an awesome holiday celebration together. We had a wonderful Hawaiian meal for New Year's Eve prepared by my sister-in-law and my niece! Anyway, the left behind some Taro leaves. My mother-in-law said that she would never use them and I excitedly accepted them so that I could make one of the wonderful dishes again. I got home and found that she also sent some banana leaves! Banana leaves! What am I going to do with banana leaves?? I found this recipe on About.com. It goes together so easily. The only problem I found was in interpretation of measurements. I will provide the original recipe and then what I did.
I loved wrapping the fish in the banana leaves and my kids loved unwrapping the banana leaves to reveal the fish! My 6-year old son said, "This is like unwrapping a present!" The recipe says you can use aluminum foil as well, but I am here to tell you that you should definitely make the trip to a Polynesian or Asian store and pick up some banana leaves for two reasons: 1) Would your son ever think opening aluminum foil was even remotely reminiscent of opening a present? and 2) There is a distinct added flavour from the banana leaves! YUM!
So here it goes:
2-3 fillets salmon, red snapper, cod, or other fish, preferably fresh, but frozen will work too (SERVES 2-3), I USED 3 FILLETS OF SALMON
1 pkg. banana leaves (if frozen, thaw for at least 1/2 hour) OR 2-4 sheets parchment paper, OR tin foil, MOST DEFINITELY BANANA LEAVES!
COCONUT MARINADE/SAUCE:
1 shallot I USED 1 ONION, WE DIDN'T HAVE A SHALLOT, PLUS ONIONS ARE LESS POTENT
2 cloves garlic
1 thumb-size piece galangal (or ginger), sliced I USED 1/2 TSP GROUND GINGER
2 tsp. ground coriander
handful of basil leaves I USED 1 TBLS DRIED BASIL
2 Tbsp. fish sauce I DON'T DO FISH SAUCE, CAN'T STAND THE SMELL. I'LL EAT IT THOUGH IF YOU PUT IT IN :)
1/2 can good-quality coconut milk I USED THE WHOLE CAN OF COCONUT MILK
2 kaffir lime leaves, snipped into slivers with scissors, OR 1 tsp. lime zest I USED FRESH LEMON ZEST FROM 1 LEMON
1 fresh red chili, sliced, OR 1/4 to 1/2 tsp. dried crushed chili from the spice aisle I USED DRIED RED CHILI, NOT CRUSHED
1 tsp. chili powder
juice of 1/2 lime I USED JUICE FROM 1 LEMON
Preparation:
Place all curry marinade/sauce ingredients in a food processor (or blender) and process well.
Place fish fillets in a large bowl and add 1/2 the curry marinade. Reserve the rest for later.
Slather the marinade over both sides of the fish, then let it sit in the refrigerator 10 to 15 minutes. Tip: If you're pressed for time, you can cook the fish immediately, as the flavors are so strong, they will still permeate the fish sufficiently.
When fish is done marinading, spread a banana leaf approximately 1 foot square on a working surface (you will have to cut the leaf) - or the equivalent of parchment paper or tin foil. Place one fillet in the center of the leaf/paper/foil.
Fold both sides of the wrapping material over the fish, then fold both ends to create a square "packet". Turn it seam-side down to keep sides from opening (unless using foil, which will stay by itself). Do the same for the other fillets.
Place packets in a glass casserole dish or pie plate (to catch the drippings in case packets leak) and bake for 15 min. at 350 degrees, or longer depending on the thickness of the fillets.
After 15 minutes, open one of the packets. Insert a fork into the center of the fillet or steak (the thickest part) and gently pull back. If inside flesh is opaque and no longer transparent, the fish is cooked. If not, return to oven for another 5-10 minutes.
Over low heat, warm up the reserved curry sauce/marinade.
To serve the fish, scoop several spoonfuls of rice onto the side of the fish (right on the banana leaf, if using). Spoon some curry sauce (marinade) over the fish, then add a sprinkling of basil and/or coriander leaves. Serving Tips: This dish goes especially well with Easy Thai Coconut Rice.
AWESOME! ENJOY!
