Banana Leaf Wrapped Fish in Tangy Bell Pepper Sauce

May 25, 2023May 25, 20230 1
Banana Leaf Wrapped Fish in Tangy Bell Pepper Sauce Recipe
in Seafood

Prep

30 min

Cook

15 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 medium sized fish fillets or 3 medium indian mackerel
1 teaspoon chili powder
1 teaspoon cornstarch
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/8 teaspoon turmeric powder
1 teaspoon lemon juice
2 tablespoons oil
salt
2 bell peppers ( red , yellow `` or '' orange )
1/2 small green unripe mango
1/2 teaspoon chili powder
3 banana leaves

Nutrision Information

Servings Per Recipe
3
Calories
267
Sugar
3g
Fat
12g
Banana Leaf Wrapped Fish in Tangy Bell Pepper Sauce is a popular dish in Southeast Asia, especially in countries like Indonesia, Malaysia, and Thailand. The use of banana leaves as a wrapping material is a common traditional practice in these countries, where it is believed to infuse the food with a unique aroma and flavor. The tangy bell pepper sauce adds a spicy and zesty kick to the dish, complimenting the delicate flavor of the fish perfectly. This dish is a perfect choice for seafood lovers who are looking for a healthy and flavorful alternative to traditional fish recipes.

Instructions

1.Rinse and pat dry the fish fillets.
2.Mix together the chili powder, cornstarch, cumin powder, coriander powder, turmeric powder, lemon juice, a pinch of salt and oil to form a thick marinade.
3.Coat the fish fillets with the marinade and set aside for 20-30 minutes.
4.Roast the bell peppers over an open flame until the skin blackens and blisters.
5.Once cool, remove the skin, seeds and stem, and chop into small pieces.
6.Grate the green mango and mix with the chili powder.
7.Cut the banana leaves into big squares and soften them by steaming for a few minutes.
8.Place a fish fillet on a banana leaf and top with a spoonful of chopped bell pepper and mango mixture.
9.Wrap the banana leaf tightly around the fish, tying with a string.
10.Repeat until all fish fillets are wrapped in banana leaves.
11.Steam the wrapped fish for 12-15 minutes or until cooked through.
12.While the fish is steaming, heat a skillet over medium heat and add the remaining marinade.
13.Add the remaining chopped bell pepper and stir until the mixture thickens.
14.Once the fish is done, carefully unwrap the banana leaves and transfer the fish onto a plate.
15.Spoon the tangy bell pepper sauce over the fish and serve immediately.

PROS

This dish is packed with flavor and nutrition, offering a unique combination of tangy, spicy, and savory tastes.

The banana leaves help to keep the fish moist and tender while infusing it with a subtle earthy flavor.

This recipe uses simple and healthy ingredients that are easily accessible.

CONS

This dish requires a bit of prep work, including cleaning and marinating the fish, roasting the bell peppers, and grating the green mango.

The banana leaves can be a bit tricky to handle and may require some practice to get the wrapping technique right.

HEALTH & BENEFITS

Fish is a great source of protein and omega-3 fatty acids, which have been shown to reduce inflammation, improve heart health, and support brain function.
Bell peppers are rich in antioxidants, vitamins, and minerals, and have been linked to reducing the risk of chronic diseases such as cancer and heart disease.
Green mangoes are a good source of vitamins and minerals, and have been traditionally used in Ayurvedic medicine to aid in digestion and boost immunity.

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