Herb-Infused Steamed Fish in Banana Leaves
Delight in the fragrant flavors of this Herb-Infused Steamed Fish in Banana Leaves recipe, a vibrant addition to your culinary repertoire. The delicate white fish fillets, enveloped in aromatic banana leaves, are infused with a spicy marinade of mustard, turmeric, and green chilies. Steaming locks in moisture and enhances the natural taste of the fish, making it a healthy and savory dish. Perfect for family gatherings or a special occasion, this dish not only tantalizes your taste buds but also captivates the senses with its enticing aroma and presentation. Serve it alongside jasmine rice or a fresh salad for a complete meal that celebrates Asian cuisine.
12
Servings
N/A
Calories
9
Ingredients
Ingredients
Fish fillets
12 (Any white flesh fish like salmon, cleaned and patted dry)
Red chili powder
1 teaspoon (Adjust according to taste)
Turmeric powder
1/2 teaspoon (Ground)
Mustard oil
2-3 tablespoons (Use for marinating and flavor)
Salt
to taste (Adjust according to preference)
Sugar
2 teaspoons (Granulated)
Green chilies
6-7 (Slit lengthwise)
Mustard seeds
1 cup (Black or yellow, ground to a paste with water (black is recommended))
Banana leaves
12 pieces (Cut to size for wrapping fish fillets)
Instructions
1
In a large mixing bowl, combine the red chili powder, turmeric powder, salt, sugar, and mustard oil.
2
Add the slit green chilies and mix well to create a flavorful marinade.
3
Gently add the fish fillets to the marinade, ensuring they are thoroughly coated. For best results, use your hands to massage the marinade into the fish.
4
Allow the fish to marinate for 20-30 minutes to absorb all the flavors.
5
Prepare the mustard seed paste as needed, adding a little water to achieve a smooth consistency.
6
After marinating, take a banana leaf piece and place a fillet in the center, adding a spoonful of mustard paste on top.
7
Wrap the banana leaf around the fillet, folding it securely to create individual pouches. Use kitchen twine or toothpicks to secure the wraps as needed.
8
Place the wrapped fish pouches in a steamer basket and steam over boiling water for 20 minutes, or until the fish is cooked through.
9
Once done, carefully unwrap the pouches and serve the fragrant fish immediately, garnished with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Steamed Fish in Banana Leaves?
It is a fragrant Asian-inspired dish where fish fillets are marinated in a spicy mustard and turmeric blend, wrapped in banana leaves, and steamed.
What type of fish is best for this recipe?
The recipe recommends white flesh fish like snapper or tilapia, but salmon is also an excellent choice.
How long should I marinate the fish?
For the best flavor absorption, allow the fish to marinate for 20 to 30 minutes.
What is the purpose of the banana leaves?
Banana leaves lock in moisture during steaming and impart a subtle, grassy aroma to the fish.
Can I use frozen fish fillets?
Yes, but ensure they are completely thawed and patted dry before applying the marinade.
Is this recipe gluten-free?
Yes, based on the ingredients provided, this steamed fish recipe is naturally gluten-free.
How many people does this recipe serve?
This recipe is portioned to serve 12 people.
What can I use if I cannot find banana leaves?
You can substitute banana leaves with aluminum foil or parchment paper, though you will lose the specific aroma of the leaves.
How do I prepare the mustard seed paste?
Grind one cup of black or yellow mustard seeds with a small amount of water until a smooth consistency is reached.
Which mustard seeds are recommended?
Black mustard seeds are recommended for a more authentic and pungent flavor profile.
What is the role of mustard oil in this dish?
Mustard oil provides a unique, sharp pungency and helps the spices adhere to the fish.
How do I secure the banana leaf pouches?
You can use kitchen twine or toothpicks to keep the folded leaves securely wrapped around the fish.
Is this dish very spicy?
It has a significant kick from red chili powder and green chilies, but you can adjust these amounts to suit your spice tolerance.
How long does the fish need to steam?
The fish pouches should be steamed over boiling water for approximately 20 minutes.
What should I serve with this steamed fish?
It pairs perfectly with jasmine rice or a fresh, crisp side salad.
Can I bake the fish instead of steaming?
Yes, you can bake the wrapped pouches at 375°F (190°C) for 15-20 minutes, though steaming is the traditional method.
Should I eat the banana leaf?
No, the banana leaf is used for cooking and presentation purposes only and should be discarded before eating.
How do I know when the fish is fully cooked?
The fish should be opaque and flake easily when tested with a fork.
Why is sugar added to the marinade?
Sugar is used to balance the heat of the chilies and the bitterness of the mustard seeds.
How do I clean the banana leaves?
Wipe the leaves with a damp cloth and briefly warm them over a low flame to make them more pliable for folding.
Can I use other herbs in the marinade?
While the recipe focuses on mustard and chilies, you can garnish with fresh cilantro or parsley before serving.
Is mustard oil mandatory?
While it provides the signature flavor, you can substitute it with a neutral oil if the pungency is too strong for you.
How many green chilies should I use?
The recipe calls for 6 to 7 green chilies, slit lengthwise.
Can I prepare the mustard paste in advance?
Yes, you can prepare the paste a day in advance and store it in the refrigerator.
Is this a healthy recipe?
Yes, steaming is a low-fat cooking method that preserves the nutrients and natural flavors of the fish.
Can I use fish steaks instead of fillets?
Yes, but you may need to increase the steaming time slightly depending on the thickness of the steaks.
What if my banana leaves keep tearing?
Lightly heating the leaves over a stove burner for a few seconds makes them soft and prevents them from cracking.
How should I store leftovers?
Store any leftover fish in an airtight container in the refrigerator for up to two days.
What does turmeric add to the dish?
Turmeric provides a vibrant yellow color and a subtle earthy flavor.
Can I make this for a dinner party?
Absolutely; the individual pouches make for an impressive and elegant presentation for guests.