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

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources