Malay-style Steamed Fish in Banana Leaves

Ingredients

In this adaptation of the French dish "En papillote," we have incorporated the flavors and ingredients commonly found in Malay cuisine. Instead of using parchment paper, we use banana leaves, which are widely used in Malay cooking. The spices and seasonings have been adjusted to reflect the traditional Malay flavor profile, resulting in a dish that is uniquely Malay. We alse have the original recipe for En papillote, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as snapper or grouper 500g (1.1 lb) white fish fillets, such as snapper or grouper
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons coconut milk 2 tablespoons coconut milk
• Salt, to taste Salt, to taste
• Banana leaves, cut into 4 large squares Banana leaves, cut into 4 large squares

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat a steamer or a large pot with a steaming rack.
2. 2.
   In a bowl, combine turmeric powder, lemongrass, ginger, garlic, red chilies, tamarind paste, coconut milk, and salt. Mix well to form a paste.
3. 3.
   Rub the fish fillets with the spice paste, ensuring they are evenly coated.
4. 4.
   Place each fish fillet on a banana leaf square. Fold the banana leaf over the fish to create a parcel, securing the edges with toothpicks or string.
5. 5.
   Place the banana leaf parcels in the steamer or pot and steam for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Carefully remove the parcels from the steamer or pot and serve hot.

Treat your ingredients with care...

• Banana leaves — Before using, soften the banana leaves by briefly passing them over an open flame or dipping them in hot water. This will make them more pliable and easier to fold.

Tips & Tricks

• If you can't find fresh banana leaves, you can use parchment paper as a substitute. However, the flavor will not be the same.
• Experiment with different types of fish to find your favorite flavor combination.
• Serve the Malay-style Steamed Fish with steamed rice and a side of sambal for a complete meal.
• To enhance the presentation, garnish the dish with fresh cilantro or sliced red chilies.
• If you prefer a spicier dish, add more red chilies to the spice paste.

Serving advice

Serve the Malay-style Steamed Fish in Banana Leaves hot, straight from the parcels. Allow your guests to unwrap their own parcels, revealing the fragrant and tender fish within. Accompany the dish with steamed rice and a side of sambal for a satisfying and authentic Malay meal.

Presentation advice

To enhance the presentation, place the unwrapped banana leaf parcels on individual plates, allowing the vibrant green color of the banana leaves to shine through. Garnish with fresh cilantro or sliced red chilies for an added pop of color.