| Prep: 30 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 8g | 2g | 10g |
| sugars | fibre | protein | salt |
| 5g | 2g | 50g | 0.8g |
Why I Love Thai Steamed Fish in Banana Leaves
Embracing the vast array of vibrant flavours and techniques from other countries, I find myself completely captivated by this Thai-inspired dish: Steamed Fish in Banana Leaves. By wrapping and gently steaming a whole fish in large, fragrant banana leaves, it’s transformed into a delicious treasure trove of exotic, melted flavors that I, Lucas Adams, cherish.
Steamed Fish in Banana Leaves: A Thai Delight
This flavorful dish stands as a testament to the remarkable depth and versatility of Thai cuisine. Whole fish, like tilapia or snapper, is marrying a medley of bright herbs like lemongrass, cilantro, and basil, as well as other Thai cuisine staples: garlic, ginger, and bird’s-eye chillies. Sweetened with a dash of palm sugar and amplified by a combination of fish sauce, lime juice, and oyster sauce, this dish sings a symphony of the intricate balance between sweet, salty, sour, and spicy that Thai cuisine is known for.
Drawing from Traditional Recipes
While the aromas and spices involved contrast starkly with my Montana-rooted culinary background, the essence of the natural, hand-harvested ingredients is a comfortable echo of the taste profiles I commonly employ. The connection of food to its origin is something I’ve always appreciated, the same way a rancher knows every blade of grass on the fields. This switch from native fish and grains to Thai spices and herbs underscores a delightful marriage between both worlds.
Inspiration for Steamed Fish in Banana Leaves might not come from a sole iconic chef, like in some other recipe explorations. Rather, it thrives on the overall essence of traditional Thai cuisine itself. So, it’s tough to name just one individual behind the simple brilliance of this classic dish!
From Montana’s flavorful bison burgers to the traditional and complex Thai dish of steamed fish in banana leaves, the joy of cooking lies in the adventure. By exploring cuisines from around the world, one not only broadens their culinary palette, but also deepens their appreciation for the universal language of food. As a result, my cooking endeavors have become a passion-fueled exploration into the diverse culinary world, a delightful journey I get to share with all of you, one recipe at a time.
What You’ll Need
- 6 whole tilapia or snapper fish
- 12 banana leaves
- 1 cup of lemongrass, finely chopped
- 6 cloves of garlic, peeled and minced
- 2 inch piece of ginger, peeled and grated
- 1/4 cup of cilantro, chopped
- 1/4 cup of basil leaves, chopped
- 6 bird’s-eye chillies, finely chopped
- 2 tablespoons of palm sugar
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 tablespoon of oyster sauce
Method
Step One
Clean the fish and make 3-4 diagonal cuts on each side. This allows the flavors of the herbs and spices to penetrate the flesh.
Step Two
In a bowl, combine the finely chopped lemongrass, minced garlic, grated ginger, chopped cilantro, and basil, minced bird’s-eye chillies, palm sugar, fish sauce, lime juice, and oyster sauce. Stir until everything is mixed well.
Step Three
Smear this mixture generously over each fish, ensuring you put mixture into the cuts and inside the fish for maximum flavor. Let it marinate for at least 30 minutes.
Step Four
Take your banana leaves and clean them under running water. Cut into squares that are large enough to encase your entire fish. You’ll probably need two squares per fish.
Step Five
Place a fish in the center of your banana leaf square, and wrap up like a parcel. Repeat this process with all your fish.
Step Six
Place the parcels on a steamer and let them cook for about 15-20 minutes, depending on the size of your fish.
Step Seven
Once cooked, unwrap the fish and serve in the banana leaves for an authentic touch. Enjoy your Steamed Fish in Banana Leaves!
