Halibut or Other Fish Steamed in Banana Leaves

Name: Halibut or Other Fish Steamed in Banana Leaves
Yield: makes 4 servings as a main course, 8 as a starter
Ingredients: 8 dried banana leaves, each about 8 inches square; 1 1/2 to 2 pounds fillets of halibut, red snapper, grouper, or sea bass, cut into 8 pieces; 1 teaspoon minced garlic; 1 tablespoon peeled and minced fresh ginger; 1 tablespoon nam pla; 1 tablespoon sugar; 1/2 teaspoon cayenne, or to taste; 1/4 cup chopped shallot; 1/2 cup roughly chopped fresh cilantro leaves; Salt to taste

December 14, 2011

This dish is dead easy to make and will wow everyone you serve it to. Dried banana leaves are sold at many Asian food markets, and though they’re not likely to be the kind of thing you use every week, they are cheap and keep forever. For steaming Sticky Rice (page 508) or a dish like this, they are enormous fun and add a wonderful woody, smoky flavor. Furthermore, they seal in so much moisture that it’s difficult to overcook the fish this way. See page 500 for information on Thai fish sauce (nam pla).

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