Best 4 Steamed Catfish In Banana Leaves Recipes

Steamed Catfish in Banana Leaves image

Yield Makes 8 servings (as part of larger meal)

Number Of Ingredients 10

1 lb banana leaves, thawed if frozen (see cooks' note, below)
3 tablespoons vegetable oil
2 tablespoons Thai red curry paste
3 tablespoons Thai chicken stock or canned chicken broth
2 tablespoons nam pla (Asian fish sauce; preferably Thai)
1 1/2 lb catfish fillets, cut into 1-inch cubes
1 1/2 tablespoons toasted rice powder
3 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), very thinly sliced
Special Equipment
a large (6-qt) wok with lid; a heatproof plate (just small enough to fit inside steamer rack); a large steamer rack

Steps:

Unfold banana leaves. Cut off and reserve tough center rib that runs along bottom edge of each leaf with kitchen shears. Cut ribs into 12-inch strips (you'll need 8) for tying packets. Gently cut leaves into 8 (10-inch) squares with shears, being careful not to split them (you may want to cut a few extra in case some split while folding). Gently wash banana leaf squares in a large pan of water, then pat dry.
Heat oil in wok over moderate heat until warm, about 30 seconds, then cook curry paste, stirring constantly, until very fragrant and a shade darker, 1 to 2 minutes. Add stock and fish sauce and bring to a boil over high heat, stirring. Add fish and rice powder and stir-fry until outside of fish just turns white, 1 to 2 minutes, then transfer mixture to a bowl.
Put a banana leaf square on a work surface, then put 1/3 cup fish curry in center of square and sprinkle with some of sliced Kaffir lime leaves. Fold 2 sides of banana leaf over fish to enclose it (be careful not to split leaf), then fold in opposite sides to form a packet. Tie packet with a strip of banana leaf rib and transfer to heatproof plate. Assemble 7 more packets in same manner, arranging in 1 layer on plate.
Bring 1 inch water to a boil in wok fitted with steamer rack. Transfer plate with packets to steamer rack carefully and steam, covered with lid, 5 minutes. Serve packets warm or at room temperature.

Steamed Fish with Spiced Rub in Banana Leaf image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 14

1 pound fillet of scrod, flounder, sole, or similar fish
1 can coconut milk
1/2 cup thinly sliced onion
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/2 teaspoon salt and pepper
1-inch of fresh ginger, chopped
2 garlic cloves, chopped
2 tablespoons thinly sliced fresh Thai chile pepper
2 teaspoons fish sauce
6 to 8 large cabbage leaves, 1 bunch of spinach or baby bok choy*
6 pieces of banana leaves, each 12 inches square**
1/2 cup of scallion slivers

Steps:

Cut the fish into 6 pieces, about 3-inch rectangles, and season with salt and pepper. Thoroughly mix the coconut milk, sliced onion, turmeric, paprika, curry powder, ginger, garlic, chile, and fish sauce together. Add the fish pieces, mix well, and marinate for 15 minutes. Fold two sides to 1-inch height each, and fold the comers on the other ends to meet in the center. This will make a point at both ends. Fold these points down twice and secure with a toothpick, creating a small pocket. Place 4 ounces of vegetables into the pocket. Place the fish over it, finishing with a few slices of Thai chile on top. Steam the pockets for 7 minutes. Serve immediately and garnish with scallions.

Fish steamed in Banana leaves image

Provided by Girl from India

Categories Asian

Time 1h20m

Yield 12 fillets

Number Of Ingredients 9

12 fillets fish (can use any white flesh fish like salmon)
1 teaspoon red chili powder (or according to taste)
1/2 teaspoon turmeric powder
2 -3 tablespoons mustard oil
salt
2 teaspoons sugar
6 -7 slit green chilies
1 cup black mustard seeds or 1 cup yellow mustard seeds, ground to a paste with water. (I use black)
12 pieces banana leaves, to wrap the fish fillets in

Steps:

Add the chilli powder, turmeric, salt, sugar, mustard oil and green chillies to the fillets.
Mix well to coat evenly.
(Don't be afraid to use your hands.) Marinate fish for 20-30 mins.
Now add the ground mustard and immediately wrap each fillet with a little extra marinade on top into individual pouches with the banana leaf.
Steam for 20 mins in a steamer.
Enjoy.

Halibut or Other Fish Steamed in Banana Leaves image

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.