Banana Leaf-Steamed Moonfish
Source: Recipe from Chef Susan Goss
This fragrant, tender fish is the result of steaming in banana leave and seaweed. The lobster curry sauce is a flavorful topping and the roasted taro root adds an authentic touch.
Ingredients
Lobster Curry Sauce:
1 14-oz. can coconut milk
1 lemongrass stalk, minced
2 large basil leaves
2 tbsp. dark brown sugar
3⁄4 tsp. fish sauce (Nam Pla)
1 tbsp. gingerroot, grated
2 tsp. Thai red curry paste
1⁄2 cup lobster stock
2 tbsp. olive oil
2 cups onions, sliced
5 garlic cloves, minced
1 tbsp. gingerroot, grated
3⁄4 lb. shiitake mushrooms, thinly sliced
1 cup green onions, julienned
1 1⁄2 tsp. hot sauce
3⁄4 cup cilantro, chopped
Salt and pepper, as needed
16 banana leaves, cut into 6-in. x 14-in. strips
8 moonfish filets (mahi mahi or sea bass)
1⁄4 lb. fresh ogo seaweed, rinsed
2 cups Lobster Curry Sauce
Steps
- To make Lobster Curry Sauce, combine all ingredients except curry paste and lobster stock and bring to boil. Lower heat and simmer 15 min. until slightly thickened.
- Whisk in curry paste and stock, and simmer 10 min. Strain and set aside.
- In a large pan, heat oil and sauté onions, garlic, gingerroot, and mushrooms until tender. Remove from heat and add green onion, hot sauce, cilantro, salt, and pepper. Set aside to cool.
- Arrange 2 banana strips to form a cross. Season filets with salt and pepper and place 1 filet in the center of cross. Spoon 1⁄3 cup mushroom mixture on top of filet and top with 1⁄2 -oz. of seaweed.
- Fold ends of leaves over each other to cover the fish, forming a tight package.
- Steam packets over boiling water 15-25 min. until fish is cooked through, but still moist.
-
Unfold packets onto 8 plates. Spoon 1⁄4 cup Lobster Curry Sauce around fish and garnish with roasted, peeled chunks of taro root.