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Hmong-Style Roasted Fish in Banana Leaves
Hmong-Style Roasted Fish in Banana Leaves
Usually when you see a recipe for a stuffed fish, you’ll see 3 slits cut into the flesh of the fish on both sides, then stuffed. This is completely different and quite a genius way to stuff a fish. Pockets are cut across entire spine of both sides of the fish so the herb stuffing flavors the entire fish’s flesh. After the fish is stuffed, it is wrapped in a banana leaf and foil, kind of like a papillote, then baked. You can also through this on a grill and cook for the same amount of time. You can use pretty much any type of whole fish. I used a whole tilapia, but snapper, porgy, or pompano are all suitable for this dish.
Equipment
- banana leaves
- foil
- food processor
Ingredients
- 1 whole tilapia (or any other whole fish) scaled, cleaned, and gutted
Herb Stuffing
- 2 tbsp lime leaves chopped
- 2 stalks lemongrass chopped
- 2 Thai chilies chopped
- 6 garlic cloves minced
- 3/4 cup fresh dill chopped
- 3/4 cup cilantro chopped
- 3/4 cup green onions chopped
- 2 tsp ground coriander
- 1/4 tsp salt
- 1 tbsp fish sauce
- 1/2 tsp mushroom seasoning
Instructions
- Place all of the stuffing ingredients in a food processor.
- Pulse a few times until everything is evenly chopped.
- Cut deep pockets across both sides of the fish’s spine.
- Stuff each of the pockets with the herb stuffing, saving a 1/4 cup of the stuffing.
- Preheat the oven to 400 degrees. Line the bottom of a baking sheet with foil. Lay the banana leave across the top.
- Place the fish in the center of the banana leaf. Cover the fish with the rest of the herb stuffing.
- Fold the banana leaf over the fish, tucking in the sides to seal.
- Cover with more foil, making sure all of the seams are sealed.
- Bake for 30 minutes. Take off the foil and the banana leaf.
- Bake for another 15 minutes. Let rest for 10 minutes before serving.
Lamb Madras Curry
Lamb Madras Curry
This is another version of madras curry, using leg of lamb. Madras curry is from southern India , but is also highly popular in England. The curry sauce is flavored with individual whole spices such as black cardamom, cinnamon sticks, curry leaves, bay leaves, mustard seeds; with onion, garlic, ginger, and chili aromatics; simmered with yogurt, coconut milk, tamarind, and tomatoes. The lamb is simmered in the sauce until tender. This lamb curry is fully flavored and spicy, with a nice tang from the yogurt and tamarind. Serve the curry with basmati rice and naan.
Ingredients
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp kashmiri chili powder
- 2 lbs leg of lamb cut into 1” cubes
- 2 tbsp vegetable oil
- 1 medium yellow onion finely chopped
- 1 tsp brown mustard seeds
- 6 curry leaves
- 2 whole black cardamom smashed
- 1 cinnamon stick
- 5 garlic cloves minced
- 2” ginger peeled and minced
- 5 birds eye chilies minced
- 2 tbsp tamarind concentrate
- 24 oz canned tomatoes chopped
- 1/2 cup plain yogurt
- 1/2 cup coconut milk
- 2 bay leaves
Garnish
- cilantro chopped
Instructions
- Season the lamb with cumin, coriander, and chili powder. Marinate overnight.
- Heat up the cooking oil in a large sauté pan over medium heat. Sauté the onions for 10 minutes.
- Add in the cardamom, cinnamon stick, mustard seeds, and curry leaves. Sauté for 2 minutes.
- Stir in the garlic, ginger, and birds eye chilies. Sauté for 3 minutes.
- Add in the tomatoes. Cook for 5 minutes.
- Pour in the yogurt, coconut milk, tamarind concentrate, and bay leaves. Simmer for 10 minutes.
- Add in the lamb. Turn down the heat to low and simmer for 90 minutes.
- Season with salt to taste.
Cuban Grilled Tilapia
Cuban Grilled Tilapia
This is one of the simplest ways to grill or broil a whole fish. This meal looks and tastes a lot fancier than it really is. Whole tilapia are under $5 each at my local Asian market. They already come cleaned, so no worries when it comes to scaling and gutting. Simply make 3 slits on each side of the fish. Rub down with olive oil and salt. Stuff the slits with lime slices and the cavity with onion, cilantro, and the rest of the lime. The fish can be grilled over charcoal, and even broiled, for 10-15 minutes a side.
Ingredients
- 1 whole tilapia scaled and gutted
- olive oil
- sea salt
- 1 lime thinly sliced
- 1 small onion thinly sliced
- 3 sprigs cilantro
Instructions
- Make 3 slits on each side of the tilapia. Rub with olive oil and sea salt. Stuff each slit with a half slice of lime. Stuff the inner cavity with onion, cilantro, and the rest of the lime.
- Preheat your grill with charcoal briquettes or turn on your oven’s broiler.
- Grill or broil for 10-15 minutes a side.
