One of the many things I love about living in the tropics is how easy it is to get ingredients that are “exotic” back home. My last post was about banana bread (which isn’t really very exotic). I’m going to continue the banana theme but use something that back home is a bit more exotic- Banana Leaves. One of the largest crops grown Isla de Ometepe, the island where we live, are bananas of all varieties. Everywhere you look are banana trees. I know in the states you can sometimes find banana leaves in the supermarket, but here we just cut them from the yard. And they weren’t the only ingredient in this recipe that came from our yard. The lemongrass was fresh from the garden as well. This was actually my first experience cooking with lemongrass and I was very pleased. I’ve only ever used it before in tea. We also have ginger growing on our property but it’s so cheap here right now it isn’t worth the trouble to dig the roots out of the ground. It costs me less the 50 cents a pound so I use it A LOT. Homemade ginger ale is great (and even better with Flor de Cana, the Nicaraguan Rum). The tumeric and limes we used were also locally grown.
Anyway, the inspiration for this dish was the banana leaves. We had the fish and I’m always trying to come up with different ways to use the same ingredients (we may get what’s exotic back home but we don’t get a lot of variety). Once we decided we wanted to cook the fish in the banana leaves I started looking for some recipes to get some interesting idea. I ended up adapting this recipe for Banana Leaf Wrapped Snapper from Martha Stewart. In the end it’s quite the adaptation because I didn’t have a good number of the ingredients so I used it more as a guideline. I didn’t have the fish sauce or shrimp paste, nor did I have tamarind pulp (though I can find that here). So I added the coconut and sesame oils and the soy sauce for the some richness and Asian flavors. I added the curry powder instead of chilli and I think we got sufficient kick. We did bake the fish instead of grilling it. I can’t say that I’ve tried the original recipe for a comparison but we were very happy with the end result.
We served the fish over a bed of veggie egg fried rice with a side of local squash. Yum yum yum.
Banana Leaf Wrapped Snapper
2 Snapper Fillets
1 Piece Fresh Ginger Peeled and Chopped (about 2 inches)
3 cloves of Garlic Chopped
1 Stalk Lemongrass Chopped (only the white part)
1/2 Onion Chopped
1 tsp Tumeric
1/2 tsp Curry Powder
1 TBSP Coconut Oil
1 TBSP Sesame Oil
1 TBSP Vegetable Oil
1/2 TBSP Soy Sauce
1 Lime Quartered
Pre-heat oven to 350 Degrees. Mix onion, garlic, ginger, lemon grass, oils, soy sauce and spices using a blender or food processor until a paste is formed (I use an immersion blender). Place each snapper fillet on a prepared banana leaf. Spoon a generous portion of the prepared paste on each fillet and spread. Garnish with a lime slice. Close each banana leaf around the fillet and secure with a toothpick. Place in a baking dish and cook for 15-20 minutes.