Banana Leaf-Steamed Moonfish

Menu Part: 
Cuisine Type: 

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.


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


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

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

FSD Resources