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

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