Filed under: Fish, Main Course | Tags: Banana leaf, Coconut milk, Curry, Fish
I actually made this curried fish a while ago, but I’m just now getting around to posting it, because I was thinking I may make it again tonight for dinner. When Lulu’s Hypermarket first opened almost two months ago, I was immediately enamored with their produce section. There is so much exotic produce, sometimes I just walk around in circles trying to decide what I would like to try next. One of my first “exotic” purchases was these banana leaves.
I thought they were a great and healthy way to steam fish. Their flavor is subtle, and to be honest, the curry covered most of it, but it kept the hamour moist and tender.
Curried Hamour in Banana Leaves
1 kg Fresh firm white fish, such as hamour (that’s about 2lbs)
1 banana leaf for each piece of fish
3 garlic cloves, chopped
1 tablespoons lemongrass, chopped
1 tablespoon minced peeled fresh ginger
1 tablespoons red curry paste*
1 cups unsweetened coconut milk
2 cups chicken stock
1 tablespoons fish sauce
1/2 teaspoons sugar
Cilantro for garnish
Preheat the oven to 400 degrees.
Sautee garlic, lemon grass and ginger in a pot. Add curry paste and sauté one more minute. Whisk in coconut milk, chicken stock and fish sauce. Add sugar and cook 5 minutes. Divide the sauce.
Place a piece of fish on each banana leaf; pour half of the sauce over the filets. Wrap up the banana leaf around the fish and place in a baking dish, seam side down.
Bake 10-15 minutes, depending on the thickness of the fish. Serve the fish with the remaining sauce, sprinkle with cilantro and white rice.
If reincarnation exists, I think I was probably Mexican in my last life. I say this only to say, that I love Mexican food. I love Mexican food so much that I’ve been known to cry over a burrito (which actually prompted my marrage, but that’s a story for another time.) So to satisfy my Mexi-craving this week, I made one of me and my sous chefs’ favorites: Crispy fish tacos. The Sous Chefs like this one because they can assemble their own, and are thus more likely to eat said tacos.
- 2 limes, plus more for garnish
- 1 tsp chili powder
- 2 tbsp cumin
- 2 garlic clove
- 1 bunch cilantro
- 4 fillets firm white fish, cut into strips
- 2 Cups flour
- 2 cups cold seltzer water
- Oil for deep frying
- Pepper Jack cheese (optional)
- Thinly sliced Radishes, red onion and lettuce (optional)
- Prepare marinade for fish: combine lime juice, zest of one lime, chili powder, cumin, cilantro (leave enough to garnish at the end). Add fish and marinate for 15 minutes.
- While fish marinates, heat oil to 350.
- Combine 1 cup flour and cold seltzer . Shake excess marinade off of fish, dredge in flour, shake off excess and dip in seltzer batter.
- Fry fish in batches until golden brown on all sides. Place crispy fish on paper towels to drain off excess grease and salt/pepper immediatly.
- To assemble tacos: Place warm fish on tortilla. Top with lettuce, cheese, cilantro, radish and red onion. Serve with Chips and Guacamole.