Best 10 Red Snapper Steamed In Banana Leaves Recipes

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Red snapper is a delectable fish that is prized for its sweet, flaky meat and mild flavor. Steaming it in banana leaves imparts a unique and aromatic flavor that elevates the dish. This traditional cooking technique not only locks in the fish's natural moisture and nutrients but also infuses it with a subtle hint of sweetness and a delicate earthy aroma from the banana leaves. If you're looking for a healthy and flavorful way to prepare this versatile fish, look no further than red snapper steamed in banana leaves. In this article, we'll guide you through the steps to create this delicious and visually stunning dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

RED SNAPPER MARINATED WITH THREE KINDS OF CHILIES IN BANANA LEAVES



Red Snapper Marinated with Three Kinds of Chilies in Banana Leaves image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 23

5 guajillo chilies
5 pasilla chilies
5 ancho chilies
1 onion, chopped
5 cloves garlic, chopped
6 tomatoes, stemmed and roughly chopped
5 large epazote leaves
4 bay leaves
1/2 teaspoon ground cumin
1/2 cup apple cider vinegar
1 medium sized fresh snapper fillet
2 plantain banana leaves
Salt and pepper
White Rice and Vegetables, recipe follows
3 ounces corn oil
4 teaspoons chopped onions
3 cloves garlic, chopped
2 cups white rice
1 cup corn kernels cut off cob
1 chayote squash, cut into large dice
1 carrot, cut into large dice
1 quart chicken stock
Salt and pepper

Steps:

  • Preheat oven to 475 degrees F.
  • Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. Boil for 15 minutes.
  • Remove the bay leaves and epazote. Blend in blender until smooth. Pour over fish, cover with banana leaf and bake for 15 minutes. Serve with White Rice and Vegetables.
  • In a saucepot, heat oil. Add the onion and garlic. Once onion is caramelized, add rice and toast until aromatic. Add chicken stock, vegetables, salt, and pepper. Cover and simmer until cooked, about 20 minutes.

RED SNAPPER GRILLED IN BANANA LEAVES



Red Snapper Grilled in Banana Leaves image

Banana leaves are perfect for wrapping a whole fish and insulating all of the aromatic flavors of this dish during grilling. A quick green sauce loaded with herbs, ginger and fresh green chilies provides a cool and spicy kick for the meaty grilled fish.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 21

2 cups fresh cilantro
1 cup fresh mint
2 Thai bird chile peppers, stemmed and roughly chopped
1 1-inch piece fresh ginger, roughly chopped
1 scallion, roughly chopped
1/2 cup unsweetened coconut flakes
2 tablespoons sugar
Kosher salt
1/2 cup canned coconut milk
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons vegetable oil
2 tablespoons fish sauce
3 or 4 large banana leaves (at least 24 inches long), rinsed
Vegetable oil, for brushing
1 large whole red snapper (3 1/2 to 4 pounds), cleaned and scaled
Kosher salt
1 lime, sliced
1 2-inch piece fresh ginger, sliced into coins
4 Thai bird chile peppers, halved lengthwise
4 sprigs cilantro
4 sprigs mint

Steps:

  • Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
  • Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill).
  • Make 2 or 3 slits crosswise on each side of the fish, cutting about 1/2 inch into the flesh. Season the fish inside and out with 1 1/2 teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine.
  • Once the grill registers 425˚ F to 450˚ F, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.

RED SNAPPER STEAMED IN BANANA LEAVES



Red Snapper Steamed in Banana Leaves image

I found this recipe in a Hispanic magazine dealing with Caribbean Seafood. The actual name of the recipe is Pargo Rojo Al Vapor en Hojas de Platano. Pargo is a fish very similar to the Atlantic Red Snapper. Banana leaves can be found frozen at most Asian markets. Caldo Maggie can be found in many grocery stores, but certainly in a Hispanic market or you can substitute soy sauce. The bananas impart a unique flavor to anything that's cooked in them. Enjoy!

Provided by Jostlori

Categories     Caribbean

Time 40m

Yield 3 serving(s)

Number Of Ingredients 10

1 teaspoon fresh ginger, grated
2 teaspoons caldo maggi seasoning (or substitute with soy sauce)
1 garlic clove
1 lemon, juice of
1 lb red snapper fillet
banana leaf
9 small clams
6 cherry tomatoes, halved
salt, to taste
pepper, to taste

Steps:

  • Place a steamer basket over a pot of boiling water. If desired, add herbs to the boiling water to add flavor to the dish (basil, thyme, oregano, lemon peel, etc).
  • In a small bowl, combine the ginger, soy sauce, garlic and lemon juice. Add salt and pepper to taste, then set aside.
  • Rinse the fish filet then pat dry. Cut into three portions. Sprinkle with salt and pepper.
  • Place a piece of snapper in the center of a banana leaf. Top with one third of the cherry tomatoes and 3 clams. Drizzle a third of the marinade over the fish. Fold the banana leaves around the fish to form a packet, then tie with twine to hold it together. Repeat with the remaining fish pieces.
  • Place the packets into the steamer basket. Cover the steamer and steam for 15 minutes.
  • Serve with rice or sweet potato mash (the white kind).

Nutrition Facts : Calories 230.3, Fat 3, SaturatedFat 0.6, Cholesterol 79.1, Sodium 250.7, Carbohydrate 4.5, Fiber 1, Sugar 1.4, Protein 44.3

GRILLED SNAPPER IN BANANA LEAF: PEPES IKAN KAKAP



Grilled Snapper in Banana Leaf: Pepes Ikan Kakap image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 19

2 pounds snapper filets
Salt and pepper
1 Bali lemon, or two regular limes
Betutu spice, recipe follows
Banana leaves, or tin foil
3 salam leaves, or substitute bay leaves
2 sliced green tomatoes
2 kaffir lime leaves
1/4 sweet basil leaves
1/2 cup peeled shallots
1/4 cup peeled garlic
2 tablespoons fresh turmeric
2 tablespoons fresh peeled ginger
2 tablespoons galangal
3 pieces lemongrass
2 tablespoons fresh hot chili peppers seeded and cleaned
2 tablespoons palm sugar chopped
4 tablespoons shrimp paste
1/4 cup coconut oil, for frying

Steps:

  • Tamarind water, to soften, or substitute with the juice of 2 lemons
  • In a bowl season the fish with salt, pepper, lime juice, and betutu paste.
  • On a sheet tray, lay down the banana leaf. Place a salam leaf on the banana leaf. Place the fish on the middle of the banana leaf over the salam leaf. Place sliced green tomatoes, lime leaf, sweet basil, and tamarind water on the fish. Season with salt and pepper.
  • Wrap the fish folding both ends together and secure with a bamboo skewer. Grill until cooked, approximately 4 to 5 minutes per side depending on the thickness of the fillets.
  • Grind shallots, garlic, tumeric, ginger, galangal, lemongrass, chili peppers, palm sugar, and shrimp paste in a food processor. Saute paste with coconut oil.

PAN SEARED RED SNAPPER



Pan Seared Red Snapper image

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

Steps:

  • Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  • Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

ASIAN STYLE SNAPPER/BREAM IN BANANA LEAVES



Asian Style Snapper/Bream in Banana Leaves image

You can make this with snapper or bream and it works equally as well, I have made with both, last night I made it with bream. Banana leaves a great way to cook fish especially if cooking the fish on the BBQ, I cooked it in the oven last night. I served this with Asian style vegetables and I cooked 2 fish,of about 750g a piece to serve 4 or if your fish are smaller you can cook 4 individual fillets. Cooking times are based on my oven temperature, not a BBQ and you will have to adjust if doing them on the BBQ, mine gets very hot and cooks about 5-10 Min's quicker on the BBQ, if cooking on the BBQ, cook with a covered BBQ, using indirect heat.

Provided by The Flying Chef

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 23

2 large banana leaves (big enough to completely enclose fish.)
2 whole bream (750g a piece.) or 2 red snapper (750g a piece.)
1 1/2-2 teaspoons grated fresh ginger
1/2 stalk lemongrass, sliced thinly
2 garlic cloves, crushed
1 tablespoon lime juice
2 tablespoons light soy sauce
60 ml sweet chili sauce
1 teaspoon sesame oil
1 tablespoon olive oil
2 garlic cloves, crushed
2 teaspoons fresh grated gingerroot
1 teaspoon sesame oil
1 medium red pepper, sliced thinly
1 carrot, cut into sticks
150 g asian cabbage
80 g snow peas
80 g red cabbage
200 g bean sprouts
4 green onions, sliced thinly
2 tablespoons sweet chili sauce (optional)
2 teaspoons light soy sauce (optional)
2 teaspoons lime juice (optional)

Steps:

  • Using tongs dip each banana leaf one by one into boiling water, remove immediately, rinse under cold water, dry thoroughly, leaves should be soft and pliable.
  • Cut each fish 3 times, place each fish on a leaf, top each fish with lemon grass and garlic.
  • Combine garlic, juice, sauces and oil, drizzle a little sauce over each fish reserving about 3-4 tablespoons for the vegeatbles.
  • Fold leaves over fish and secure with kitchen string. Place parcels in a pre-heated oven of 180 degress celsius and cook for 25-30 min's or until cooked through.
  • Alternativley which I love banana leaves for, cook on the BBQ, covered, using indirect heat for about 20-25 Min's. (I find it takes me 30 Min's in my oven and about 20 Min's on the BBQ, but I do have an extremely hot BBQ, I do not know how 4 smaller fish fillets affects the time as I have only cooked 2 larger fish.).
  • The banana leaves will get quite crispy and may even burn in places, they will stay quite moist underneath as the juices run from fish and sauce. For presentation purposes I keep 2 banana leaves to use as the base to serve fish on after.
  • Vegetables.
  • Heat olive oil in a wok or large pan, add garlic and ginger and stir fry until fragrant.
  • Add pepper, carrot and sesame oil, stir fry 2-3 Minutes, add both cabbages, peas, sprouts and reserved sauce. Stir fry until vegetables are just tender serve immediately with fish.
  • Extra sauce.
  • Just an optional extra if you prefer to have a little more sauce to drizzle over fish once served.
  • Combine the 3 ingredients in a small microwave safe bowl and microwave 30-45 seconds to just warm through.
  • To Serve: I place a banana leaf on a serving platter top with whole fish, I pour remaining juice and sauce from the bananan leaf fish was cooked in over fish, and arrange the vegetables around the fish, garnish with sliced onions.

Nutrition Facts : Calories 119.6, Fat 6, SaturatedFat 0.9, Sodium 533.1, Carbohydrate 14.6, Fiber 4.3, Sugar 7.6, Protein 4.8

STEAMED WHOLE RED SNAPPER WITH ASIAN FLAVORS



Steamed Whole Red Snapper with Asian Flavors image

Categories     Fish     Steam     Snapper     Spring     Lemongrass     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 12

2 16- to 18-ounce whole red snappers, cleaned, scaled
16 very thin slices peeled fresh ginger plus 2 tablespoons, chopped
16 very thin slices peeled garlic plus 2 tablespoons, chopped
16 large fresh cilantro leaves plus 3 tablespoons, chopped
3 tablespoons chopped shallots
3 tablespoons chopped lemongrass**
3 tablespoons chopped green onions
1/2 cup canned low-salt chicken broth
3 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons vegetable oil
Cooked long-grain white rice

Steps:

  • Sprinkle inside of each fish with salt. Using sharp cleaver or knife, make 4 diagonal slits on 1 side of each fish, spacing equally and cutting to the bone. Insert 1 slice of ginger, 1 slice of garlic and 1 cilantro leaf into each slit. Turn fish over. Make 4 diagonal slits on second side of each fish and insert remaining sliced ginger, sliced garlic and cilantro leaves. Arrange fish in 9-inch-diameter glass pie dish. (Can be made 6 hours ahead. Cover; refrigerate).
  • Place a slice of ginger and garlic, then a whole cilantro leaf in each slit; they will add flavor to the fish during the steaming process. Hold back the flaps to insert the seasonings more easily.
  • Pour enough water into wok or large pot to reach depth of 1 1/2 inches. Place bottom of 11- to 12-inch-diameter bamboo steamer over water in wok or open a steamer rack and place in pot. Place dish with fish in bamboo steamer (or on steamer rack). Curl tails if necessary to fit.
  • The classic Chinese way to cook the fish is in a tiered bamboo steamer set over boiling water in a wok. Pour water to a depth of 1 1/2 inches into the wok.
  • If you don't have a bamboo steamer or a wok, you can use a vegetable steamer rack set in a large pot. The pot should be large enough to allow steam to circulate around the glass pie dish that holds the fish.
  • Sprinkle 1 tablespoon each of chopped cilantro, shallots, lemongrass and green onions into dish around fish. Combine broth and 1 tablespoon soy sauce in cup and pour into dish. Bring water to boil. Cover bamboo steamer (or pot). Steam fish until just opaque in center at bone, about 18 minutes.
  • Before steaming, surround the fish with chopped shallots, lemongrass, green onions, and cilantro. Then pour a broth and soy sauce mixture into the dish to flavor the fish as it cooks.
  • Meanwhile, combine sesame oil and vegetable oil in heavy medium skillet. Add chopped ginger and chopped garlic, then 2 tablespoons each of chopped cilantro, shallots, lemongrass and green onions. Stir over medium heat until oil is hot and seasonings are fragrant, about 3 minutes. Pour seasoned oil into small bowl; add remaining 2 tablespoons soy sauce.
  • Using oven mitts as aid, transfer dish with fish to work surface. Using large spatula, transfer fish to platter. Spoon juices from dish over fish. Spoon some of seasoned oil over fish. Serve fish with rice; pass remaining seasoned oil.
  • You may have to special-order whole fish from the supermarket or fish market.
  • ** Available at Southeast Asian markets and in the produce section of some supermarkets.

BANANA-LEAF-WRAPPED SNAPPER



Banana-Leaf-Wrapped Snapper image

This delicious snapper recipe is courtesy of chef Michelle Bernstein.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

3 tablespoons canola oil
2 tablespoons tamarind pulp
2 tablespoons nuoc nam (fish sauce)
2 medium cloves garlic, peeled and chopped
3 shallots, peeled and chopped
1 Thai chile, or half a jalapeno chile
1 tablespoon ground turmeric
1 tablespoon shrimp paste
1 stalk lemongrass, white part only, chopped
1 tablespoon sugar
1 piece (2 inches) fresh ginger, peeled and chopped
1/4 teaspoon salt
4 banana leaves
4 snapper fillets (7 ounces each)
1 lime, quartered

Steps:

  • Preheat a grill pan over medium heat.
  • Place oil, tamarind pulp, nuoc nam, garlic, shallots, chile, turmeric, shrimp paste, lemongrass, sugar, ginger, and salt in the bowl of a food processor; pulse until a smooth paste is formed.
  • Place banana leaves on the grill for about 2 seconds to make them more pliable. Using tongs, transfer them to a work surface. Trim tops and bottoms of each leave and place a fish fillet in the center of each leaf. Evenly divide the oil mixture between each fillet and spread over fish in an even layer.
  • Working with one fish at a time, fold one side of the leaf over the fish, then the other, then fold in ends. Repeat process until all fillets are wrapped. Wrap banana-leaf-wrapped fish in aluminum foil.
  • Place foil-wrapped fish on grill and grill, turning once, until a metal skewer or sharp, thin-bladed knife inserted into the center of the fish comes out hot, 5 to 6 minutes per side.
  • Carefully unwrap fish from foil and place each banana-leaf-wrapped fillet on a plate; serve immediately with lime wedges.

GRILLED RED SNAPPER



Grilled Red Snapper image

Serve up some incredible style with our recipe for Grilled Red Snapper that features chopped ham, hears of palm and red onions. Grill the fish whole, wrap it in banana leaves and enjoy Grilled Red Snapper.

Provided by My Food and Family

Categories     Fish

Time 55m

Yield 4 servings

Number Of Ingredients 7

3 oranges, divided
2-1/2 lb. whole red snapper, scaled, dressed
2 large frozen banana leaves leaves
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup finely chopped hearts of palm
1/4 cup finely chopped red onions
2 slices OSCAR MAYER Baked Cooked Ham, finely chopped

Steps:

  • Preheat grill to medium-high heat. Cut 1 orange into slices; place in the inside cavity of the fish. Place fish on banana leaves; brush generously with barbecue sauce on both sides. Wrap fish in leaves.
  • Grill fish 35 to 40 min., turning several times, or until cooked through and fish flakes easily with a fork.
  • Meanwhile, section remaining oranges by cutting a 1/2-inch thick slice off the top and bottom ends of oranges. Cut the peel and the pith away from the fruit with a sharp paring knife, using a downward motion that follows the shape of the orange. Cut the orange segments into small cubes; place in a medium bowl. Add any juice from oranges, hearts of palm, onions, cilantro and ham. Serve fruit salsa with fish.

Nutrition Facts : Calories 240, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 650 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 23 g, Protein 26 g

HALIBUT OR OTHER FISH STEAMED IN BANANA LEAVES



Halibut or Other Fish Steamed in Banana Leaves image

Categories     Sauce     Fish     Side     Steam     Banana     Halibut

Yield makes 4 servings as a main course, 8 as a starter

Number Of Ingredients 10

8 dried banana leaves, each about 8 inches square
1 1/2 to 2 pounds fillets of halibut, red snapper, grouper, or sea bass, cut into 8 pieces
1 teaspoon minced garlic
1 tablespoon peeled and minced fresh ginger
1 tablespoon nam pla
1 tablespoon sugar
1/2 teaspoon cayenne, or to taste
1/4 cup chopped shallot
1/2 cup roughly chopped fresh cilantro leaves
Salt to taste

Steps:

  • Put at least 2 inches of water in the bottom of a steamer. Soak the banana leaves in hot water until soft, just a few seconds.
  • Toss together the fish, garlic, ginger, nam pla, sugar, and cayenne. Put a piece of the seasoned fish in the center of each of the banana leaves and top with shallot, cilantro, and a light sprinkling of salt. Fold in the sides of the leaves and seal shut with toothpicks or skewers.
  • Steam for about 15 minutes, or until the fish is done (peek into one of the packages to check). Be careful of the steaming liquid when removing the packages. Remove each of the fish pieces from its package before serving and spoon some of the juices over it.
  • Lemongrass Halibut (or Other Fish) Steamed in Banana Leaves
  • In step 2, toss the fish with 1 teaspoon hot red pepper flakes, 2 tablespoons minced lemongrass, 1 teaspoon ground coriander, 1 tablespoon fresh lime juice, and the nam pla and sugar. Put it in the packages as directed and top with the shallots, 1/2 cup chopped fresh chives or scallion, and 1/2 cup fresh basil leaves, preferably Thai basil. Seal and steam as directed.

Tips:

  • Choose the freshest red snapper you can find. Look for fish with bright red eyes, firm flesh, and no fishy smell.
  • If you can't find banana leaves, you can use aluminum foil instead. Just be sure to grease the foil well so that the fish doesn't stick.
  • Don't overcrowd the steamer. If you're cooking a lot of fish, cook it in batches so that the fish has enough room to steam evenly.
  • Be careful not to overcook the fish. Red snapper is a delicate fish, so it's important to cook it just until it's cooked through. Overcooked fish will be dry and tough.
  • Serve the fish immediately with your favorite sides. Red snapper steamed in banana leaves is a delicious and healthy dish that can be paired with a variety of sides, such as rice, vegetables, or salad.

Conclusion:

Red snapper steamed in banana leaves is a simple but flavorful dish that's perfect for a weeknight meal. It's also a great way to cook fish if you're new to cooking seafood. With its delicate flavor and flaky texture, red snapper is a fish that everyone will enjoy. So next time you're looking for a healthy and delicious seafood recipe, give this one a try!

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