In this recipe, banana leaves impart a subtly sweet and grassy aroma to fish while also keeping the delicate fillets from sticking to the grill. Look for
Madeira has a peculiar delicacy. Banana and fish don't appear to go together at first, that is, until you try this amazing local dish, 'espada com banana.'
FISH COOKED IN BANANA LEAVES: FISH cooked in coconut oil covered with banana leaves, done with pearl spot fish.
These Vegan Blackened Banana Blossom "Fish" filets are coated in a flavorful spice mixture and fried until crispy. Healthy and Delicious!
Featured on Foodbuzz Top 9 Actually, meen pollichathu is a Syrian Christian delicacy from Kerala. Fresh fishes like pomfret or pearl spot are flavored in a spicy, tangy marinade and grilled to perfection wrapped in banana leaves to lock in the taste and moisture. Result? Zingy, tender, succulent fish--simply delish! Fish fillets like king fish can also be prepared this way. To me, a vacation in Kerala is never the same without enjoying this delicacy from the Grand hotel in Ernakulam, Kochi—they serve one of the best grills in town. Karimeen pollichathu — Pearlspot fish grilled in banana leaf Ingredients Makes 2 For the marinade 2 pearlspot 1 teaspoon pepper powder 1 teaspoon turmeric powder 1 teaspoon salt 3 tablespoon coconut oil for shallow frying For the sauce 2 cups onion, finely chopped, or shallots, finely sliced (I used onions) 2 tomato, finely chopped 1 teaspoon fresh ginger, crushed 1 teaspoon fresh garlic, crushed 3 fresh green chilies, finely chopped 3 stalk fresh curry leaves 1 teaspoon turmeric powder 2 teaspoon kashmiri chili powder ½ teaspoon coriander powder 2 tablespoon oil, plus extra for grilling 1 tablespoon coconut vinegar (optional) 1/3 cup coconut milk 1 large, fresh banana leaf, cleaned Directions Scale, clean and rinse the fish thoroughly. I usually use fresh lemon juice or vinegar to rinse the fish and rub it with salt, to keep it fresh and odorless. Make horizontal gashes on both sides of the fish. Mix the pepper, turmeric and salt, and rub all over the fish. Set aside for 15 minutes. In a non-stick frying pan, heat oil over medium-low flame and shallow fry the fish for 4 minutes on each side until bronzed. Remove and set aside. In the same pan, without wiping it clean, heat two tablespoons of oil. Add chilies and stir for about 30 seconds. Tip in onions and cook, stirring, until slightly softened. Add ginger and garlic and sauté for a minute. Add curry leaves. In a small bowl, mix the powdered chili, turmeric and coriander with a little water to form a paste. Make a well in the center of the sauce and add the spice mixture. Sauté for one minute. Next, add tomatoes and cook for 3-4 minutes, until soft. Add coconut vinegar and mix well. Stir in the coconut milk, season, and gently simmer for about 5 minutes until the sauce is thick but still moist. Divide evenly into two portions and set aside. To make the banana leaf pliable, carefully hold it over an open flame until it goes a bright green. Cut the midrib off the back and slit into two pieces from the center vein, provided the leaf is broad enough to hold the fish. Tear thin long strings from the midrib for tying the parcels. Brush the leaves with oil, spoon a portion of the sauce into the center of each leaf and place the fish over the sauce. Make sure to coat the fish--outside, inside and both sides--with the sauce. Wrap leaf around the fish to cover, and tie with a banana string, or use a kitchen twine to secure. Take care not to tear the leaf while wrapping. Torn leaves? No worries, just wrap the banana packages in aluminum foil so that the sauce does not leak while grilling. Place the parcels onto a lightly greased thick-bottomed pan, cover, and bake for 3-4 minutes on each side, over low heat. Take care not to leave the parcels on heat for long, as the sauce will become dry and burnt (I learned this the hard way!). Remove from the pan, place on a serving plate and open the packages at the table. Serve sizzling with a slice of lime, if you like. Hot steamed rice or soft bread is the perfect complement to the tender spiced fish. Note: If banana leaves are not available, use aluminum foil or parchment paper for perfect parcels. I usually cook in foil packages.
The 10 BEST Vegan Banana Blossom Recipes- 10 delicious plant-based recipes that include versatile banana blossoms. Soon to be a faux fish favorite!
This easy banana pepper relish is a delicious condiment with perfectly tangy and sweet flavors.
A delicious Lao fish recipe also known as Mok Pa. This steamed fish is wrapped in banana leaves and tied with bamboo. Surprise your dinner guests with this beautifully presented meal.
For the past week, I’ve made vegan fried fish almost every single day. It’s THAT good! Everyone loves it and I’m sure you will to. Have it for dinner, lunch, or breakfast..like I did :)
Try this fuss-free, healthier banana mousse that uses just five super simple ingredients that you probably already have lying around the kitchen!
Discover 10 foods that spoil the fastest, plus tips on how you can make them last even longer. Foods that spoil quickly include fresh berries, bananas, fresh fish, ground beef, and more
The 10 BEST Vegan Banana Blossom Recipes- 10 delicious plant-based recipes that include versatile banana blossoms. Soon to be a faux fish favorite!
Here's a simple recipe for Portuguese Fish Stew (aka Caldeirada) that can be made with fish or shellfish in a fragrant yet simple, saffron broth, studded with potatoes. Rustic and light, this summer stew can be made in just 30 minutes! Serve with Rice or Crusty Bread!
A nutritious and delicious meal grilled in no time. The halibut first marinates in a spicy herbal marinade and then a splash of the marinade goes on the grilled fish. You can use any firm flesh fish for this recipe. See if you don't find yourself excited about eating grilled fish more often.
Parchment Pouch Fish with Fingerling Potatoes
Why is this the best vegan fish & chips recipe? Well, my choice of banana blossoms and rice paper give this recipe the best vegan fish texture that naturally has a flaky, delicate texture.
Baking fish in parchment or foil makes for a quick and delicious dinner, as well as easy-as-pie clean-up. Learn how.
Some of these food items might look tempting, but proceed with caution—they could actually kill you.
Healthy, quick and delicious recipes
Easy, flavorful, and quick recipe perfect for a weeknight dinner! Start with frozen fish fillet and dinner will be ready in 30 minutes!
Obwohl Fermentieren als ein aktueller Food Trend gilt, geht es hier eigentlich um eine uralte und ganz einfache Technik, das Essen haltbar zu machen. Dabei
Clearly, I have been in a "seafood" type of mood because here is yet another seafood inspired recipe. I have made fried fish with banana blossoms several times and they are pretty easy and always come out so good. If you know me, you know I love bread, so I made this a sandwich on a toasted baguette. This vegan fried fish sandwich really hits the spot with the crunchiness of the baguette, vegan fish, seasonings, spices, lettuce, tomatoes and topped with a Cajun tartar sauce!WHAT DO BANANA BLOSSO
This banana pepper hot sauce is a unique and tasty twist on the classic pickled banana peppers.
Rock your tastebuds with creamy Ginataang Puso ng Saging! It's easy to make, budget-friendly, and a tasty side dish to grilled meat or fish.
A lovely salad from the Caribbean Islands of the lesser Antilles. Green figs are actually green bananas which are abundant on the islands.
Do you want a rich, vibrant garden? Discover how fish bones and eggshells invigorate your marigolds. Put those messy banana peels and Epsom salt to work.