More Seafood Steamer Recipes
Sizzling Teriyaki and Ginger fish in Banana Leaves
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
- Four whole snappers 250-370 g (8-12 oz)
- Two tablespoons Asian sesame oil
- One bunch fresh cilantro, stemmed
- Two stalks lemongrass, white part only, trimmed
- ¼ cup fresh ginger, peeled and finely julienned
- Eight scallions (spring onions) cut into 2 cm (¾ inch) diagonal
- One small red bell pepper (capsicum), seeded and sliced thinly
- Two banana leaves, softened and halved
- ¾ cup peanut oil
- ¼ cup Japanese teriyaki sauce
- fresh cilantro, chopped for garnish
- Season fish with sesame oil. Cut the fish into 2 or 3 diagonal
- Cut lemongrass to fit inside fish and bruise it by hitting with
knife or meat mallet. Put ½ inside fish together with ¾ cilantro.
- Spread scallions, ginger and pepper over each fish and wrap in
softened banana leaf.
- Put 2 fish in each level of a 30 cm (12 inch) bamboo steamer or
steamer basket and cover.
- Remove hard stems and drop banana leaves into hot water for
30-60 seconds if you wish to soften banana leaves. Drain and pat dry
with paper towels.
- Partially pour the pot or wok with water and bring to a rapid
simmer. Make sure the steamer does not touch the water.
- Put the steamer over boiling water and steam for 15-20 minutes
until fish flakes is opaque when tested with a fork.
- Change level of steamer halfway through for even cooking.
- Get the fish parcels off the steamer and place on serving
- In a small saucepan, heat peanut oil until it smokes and pour
over each fish immediately.
- Garnish with chopped cilantro and serve.