Best Monkfish Wrapped In Banana Leaves With Ginger Cilantro Chile And Coconut Milk Recipes

Coconut-Curry Monkfish Soup image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 13

1 tablespoon vegetable oil
1 small onion, halved and thinly sliced (1 cup)
1 red bell pepper, stems, ribs, and seeds removed, cut into 3/4-inch pieces
1 tablespoon minced fresh ginger (from a 1-inch piece)
2 tablespoons chopped cilantro stems, plus 1/2 cup leaves for serving
Kosher salt and freshly ground pepper
2 tablespoons green curry paste, such as Maesri
2 tablespoons white-wine vinegar
1 can (13.5 ounces) light coconut milk
8 ounces clam juice
1 1/4 pounds monkfish fillet, skin and dark membrane removed, cut into 1-inch pieces
Cooked rice, for serving (optional)
1 serrano, red-finger, or Thai chile (ribs and seeds removed for less heat, if desired), thinly sliced, for serving

Steps:

Heat oil in a large straight-sided skillet over medium. When oil shimmers, add onion, bell pepper, ginger, and cilantro stems; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 12 to 15 minutes. Add curry; cook until fragrant, about 1 minute. Add vinegar; boil until mostly evaporated. Add coconut milk and clam juice; bring to a simmer.
Generously season fish with salt and pepper; stir into skillet. Reduce heat to medium-low. Cook at a bare simmer, stirring gently a few times, until just cooked through but not falling apart, about 4 minutes. Ladle into bowls with rice, top with cilantro leaves and chile, and serve.

MONKFISH WRAPPED IN BANANA LEAVES WITH GINGER, CILANTRO, LIME, AND CHILI image

Categories Fish Dinner

Yield 4 servings

Number Of Ingredients 14

4 large banana leaves or vine leaves
A little olive oil
2 fresh red chiles
2 sticks lemon grass, outer leaves removed, centers finely chopped
1 clove garlic, finely chopped
2 good handfuls fresh cilantro, roughly chopped
2 limes, juiced and zested
1 (14oz) can lite coconut milk
2 tablespoons sesame seed oil
A drizzle fish sauce
1 tablespoon soy sauce
2 heaped tablespoons finely sliced fresh ginger
4 (6 to 8 ounce) pieces monkfish (can use other more abundant white-fleshed fish, such as Pacific mahi mahi, farmed striped bass, or farmed catfish)
4 rosemary sprigs or bay leaf sticks, to secure

Steps:

To make the banana leaves more pliable, hold for a few seconds over a gas flame. Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes. Plating instructions and hints: -Serve the individual parcels on plates at the table with steamed rice. -Banana leaves are very easy to buy from an Asian or Latino market. Get nice big ones to wrap your fish up in. Failing banana leaves, you can use vine leaves, which you can get in the supermarkets, somewhat smaller, but no less tasty for that. Difficulty: Medium Prep Time: 20 minutes Inactive Prep Time: 5 minutes Cook Time: 15 minutes at 450 degrees F

Grilled Fish with Cilantro Chutney in Banana Leaves image

Yield Makes 6 (main course) servings

Number Of Ingredients 15

For chutney
1 (1- by 1 1/2-inch) piece fresh ginger, peeled
5 garlic cloves
1 fresh hot green chile such as jalapeño or serrano, trimmed
1/2 cup chopped fresh coconut (see how to crack and peel fresh coconut )
3 cups fresh cilantro sprigs
1/3 cup fresh mint leaves
1/4 cup white-wine vinegar
1 teaspoon sugar
1/4 teaspoon salt, or to taste
For fish
1 (1-pound) package frozen banana leaves, thawed
6 (6-ounce) pieces white fish fillet (1 inch thick) such as wahoo, cod, or halibut
Special Equipment
kitchen string

Steps:

Prepare grill.
Make chutney:
Finely chop ginger, garlic, chile, and coconut in a food processor. Add cilantro and mint and process until chopped. Add vinegar, sugar, and salt and blend chutney well.
Prepare fish:
Cut banana leaves into 6 sheets (12 by 10 inches each). Arrange in a stack with a short side nearest you.
Season fillets on both sides with salt and pepper. Spread 1 slightly rounded tablespoon cilantro chutney on top of a fillet, then invert onto center of a banana leaf, arranging fillet crosswise. Spread another slightly rounded tablespoon of chutney on top of fish. Fold bottom edge of leaf over fish and fold in sides over fish, then fold package away from you, enclosing fish. Tie package (in both directions) with a 24-inch piece of kitchen string. Repeat with remaining fillets, chutney, and banana leaves.
Grill fish, turning over once, until cooked through, 8 to 10 minutes (untie 1 package to check doneness). Cut string before serving and transfer packages to 6 plates. The banana leaves are inedible, but we think they make a nice presentation.