Came across good looking banana leaves at a local mexican market and made me want to make simple fish dish. I love when dinner idea comes to you organically.
Ingredients
Fish of your choice (I like to use thin white fish like trout or petrale sole. I used rainbow trout for this recipe)
Vegetables of your choice (I used sliced red pepper, snow peas and shiitake mushrooms but you can also use shredded carrots, cabbages, bok choy, bean sprouts…any veggies you would like. Just make sure you use shiitake mushrooms. It adds a big flavor to the dish! )
Banana leaf (washed and trimmed)
Flavoring : grated garlic, ginger, sesame oil, soy sauce, fish sauce, fresh lime juice
Garnish : chopped green onion.
Sorry I do not have exact measurements. Just….add….ummmmm…..untill it makes sense……
I will take the blame if it doesn’t turn out good…write me a nasty comment. 🙂
Preparation
So much leftover banana leaves…! I froze some of them..will use them as serving plates…or make a skirt..:)
1. Cut the banana leaf to a desired size and wash. They were selling them in huge bulk…so I have so much leftover….I froze them. There are going to be lots of banana leaf dishes this coming month. Here is a good video about using banana leaf.
2. Place the fish. Add grated ginger and garlic.
3. Place all the vegetable on top of the fish.
4. Add all the flavorings and top of chopped green onions.
5. Fold banana leaf as if you are wrapping a gift box. (Sometimes I wrap it again with aluminum foil because my wrapping skill is not that good. But don’t let aluminum foil directly touch the fish. Acid in the ingredients will react with aluminum and give the dish metalic taste.)
Watch when you open it…it’s ‘steaming’ hot!
6. Baked it at 400’F for 20 mins or so till done.
Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.-
My very own internet page
http://www.caramoan.ph/caramoan-camarines-sur/
Southeast Asian farmers first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE.:`–
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