Banana Leaf Seafood Recipes
BANANA LEAF SEAFOOD
This recipe is spiced up using Asian Chili Paste - Sambal Belachan - doesn't taste as good if you omit it! Salmon, clams, mussels, etc. may be used in place of the squid.
Provided by ElizabethKnicely
Categories Squid
Time 4h30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours and up to overnight.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.
Nutrition Facts : Calories 308.8, Fat 8.1, SaturatedFat 1.4, Cholesterol 529.4, Sodium 110.5, Carbohydrate 20.3, Fiber 0.6, Sugar 0.2, Protein 37.6
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AROUND THE WORLD: 10 WAYS TO COOK WITH BANANA LEAVES
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- Steamed fish – A banana leaf makes a fragrant and convenient fish-steaming packet. Wrap the leaf around any kind of firm-fleshed fish (sustainable, of course!)
- Grilled fish (and other foods) – According to Jaden of Steamy Kitchen, there are two advantages to grilling a fish on top of a banana leaf: first, it “prevents the fragile fish from sticking to the grill grates” and second, it “adds a mellow smoky, sweet flavor to the fish.”
- Savory custards – Throughout Southeast Asia, cooks make banana leaf “boats” to steam mixtures of meat, spices, coconut milk, and eggs. The Sun-Sentinel has a recipe for Cambodian-Style Amok Fish (adaptable for chicken or tofu) and good step-by-step photos for folding the boat.
- Tamales – In tropical regions of Mexico and Central America, tamales are wrapped in banana leaves, which imparts a different flavor than corn husks.
- Pasteles – Similar to tamales, Latin American pasteles are frequently enclosed in banana leaves. Hector Rodriguez has a recipe for the Puerto Rican version of Pasteles, made with green bananas and yautía root (similar to taro), along with a step-by-step photographic guide to assembling and wrapping them.
- Cochinita pibil – Cochinita pibil is a Mexican dish traditionally consisting of a whole suckling pig roasted in a banana leaf. For a recipe that’s more doable at home, see Andrea Myers’s Slow-Cooked Achiote-Marinated Pork (Cochinita Pibil).
- Idlis – Varada of Aayi’s Recipes shares a riff on hittu/khottek/kadubu, an Indian dish traditionally made from rice and urad dal (black lentil) batter steamed in baskets of jackfruit leaves.
- Bibingka – Bibingka, a Filipino coconut cake, is traditionally baked in a pot lined with banana leaves. Panlasang Pinoy’s recipe shows how to adapt this for a cake pan, while Jun-Blog‘s version uses ramekins.
- Sticky rice – In Southeast Asia, sticky rice is wrapped and steamed inside banana leaves for a sweet or savory treat. For two examples, check out Thai & Lao Food’s recipe for Khao Dome (Coconut Sticky Rice in Banana Leaves) and The Global Gourmet’s recipe for Indonesian Lemper Ayam (Sticky Rice and Spiced Chicken.
- Presentation – Fresh, green banana leaves can be used as plates, serving containers, and table decor. Banana leaf boats would make pretty bowls for steamed rice, salads, desserts and more.
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