Banana Leaf-Steamed Moonfish

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

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

1. 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.

2. Whisk in curry paste and stock, and simmer 10 min. Strain and set aside.

3. 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.

4. 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.

5. Fold ends of leaves over each other to cover the fish, forming a tight package.

6. Steam packets over boiling water 15-25 min. until fish is cooked through, but still moist.

7. Unfold packets onto 8 plates. Spoon 1⁄4  cup Lobster Curry Sauce around fish and garnish with roasted, peeled chunks of taro root.

Source: Recipe from Chef Susan Goss

More From FoodService Director

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling

FSD Resources