Thai Curry Fish In Banana Leaf
By: Anonymous
Published: Saturday, December 12, 2009 - 12:58am

Ingredients




3 pounds Fish Filet,  whole not sliced (Halibut, Cod, 1 package Banana Leaves (found at Asian markets)
3 Cloves Garlic, minced
3 tablespoons Ginger root, minced
1 stalk, Lemon Grass, thinly sliced
1 tbsp, Fish Sauce
1 cup Mushrooms, quartered
cup ½  Water chestnuts
1 cup Green beans, cut in 1-2 inch pieces
2 Jalapenos, sliced
1 bunch, Cilantro, roughly chopped
1 bunch, Basil, roughly chopped
2 tablespoons Green, Red or Yellow Curry Paste
The different colors have different flavor profiles, and adding more of this ingredient will certainly make the 1 can Coconut Milk
cup ½  Chicken or Fish stock
2 Limes, cut into wedges
5 1/2 cups Basmati rice
3 cups Water
1 teaspoon unsalted Butter
Butcher Twine or Skewers

Preparation

1 Combine the coconut milk, garlic, ginger, lemon grass, fish sauce and selected curry paste. Add fish to mixture and allow to marinate for about an half an hour.  While the fish marinates, lay out the banana leaves, vertically and horizontally making two layers.  Next, remove fish form marinade and lay in the middle of the arranged leaves.  Place mushrooms, chestnuts, and green beans on top, and then pour marinade and stock over entire mound.  Neatly, begin folding in the inner most leaves, working your way to the outer leaves.  Once it is completely closed, either secure it with a butcher twine or a skewer, and place on an Evo Roasting Rack.  Turning the Evo 2 When fish is done, fold back banana leaves garnish with jalapenos, basil and cilantro.  Serve “family style” with fresh limes and the basmati rice on the side.

About


This recipe was perfected for an Evo Flattop Grill (see www.evoamerica.com)