PEAR AND MANGO STEAMED FISH IN BANANA LEAVES

 

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Ingredients

  • two large filets of favorite white fish (Recommend sole, sea bass, tilapea or red snapper.)
  • tablespoon of kosher salt
  • sliced lemon halves
  • two pears
  • one medium-sized mango
  • half a banana
  • one tablespoon brown sugar
  • quarter cup of fresh coconut juice from a fresh coconut -- or cheat it and use coconut milk or juice from a can.
  • one white onion
  • two large cloves of garlic
  • large banana leaves
  • a quarter cup of fresh coconut juice
  • two tablespoons brown sugar
  • paprika
  • couple of thinly sliced lemon slices

Directions

  • Wash two large filets of favorite white fish.
  • Rub each filet with tablespoon of kosher salt.
  • Wrap and leave in refrigerator for ten minutes.
  • Remove. Rub both sides of each filet over sink with sliced lemon halves, gently squeezing as you rub.
  • You should make the filet moist enough to wash most of the salt off of the filet.
  • Then QUICKLY run filets under cold water, making sure not to wash too thoroughly... Just enough to wash any remaining salt from surface.
  • Take pears. Peel and core.
  • Take mango. Peel skin and remove pit.
  • Peel half a banana.
  • Place fruit ingredients in sauce pan on simmer.
  • Add one tablespoon brown sugar.
  • Add a quarter cup of fresh coconut juice.
  • Heat, stirring often.
  • Use wooden spoon to mush ingredients together.
  • Slice one white onion.
  • Press two large cloves of garlic.
  • Take a large banana leaf and place in a deep baking dish, creating a pocket. Place a smaller banana leaf on the bottom of the pocket, creating a layer.
  • Place the first filet on layer.
  • Rub half of the pressed garlic over the filet.
  • Place half of the onion slices over it.
  • Strain about a quarter of the liquid from the fruit mixture over this filet.
  • Cover with another layer of banana leaf.
  • Place the second filet on this top layer.
  • Rub other half of the pressed garlic over the filet.
  • Place other half of the onion slices over it.
  • Strain the remaining liquid from the fruit mixture over this filet.
  • If you've done this in a deep enough dish, you can now wrap the big leaf that formed the pocket over the filets.
  • If wrapped right, you should be able to easily pick that warpped leaf up and place it in the top portion of a steamer.
  • Boil water.
  • Pour a quarter cup of fresh coconut juice back into the fruit mixture and continue to simmer over very low heat, stirring and mushing the compote.
  • Add two more tablespoons of brown sugar.
  • Once water is boiling, place the steaming portion over pot.
  • Cover. Let steam for 12-15 minutes.
  • When done, remove steaming portion of boiler and carefully unwrap banana leaf.
  • If you placed the layers properly, you should be able to pick up the top banana leaf layer from underneath the top filet and slide the filet off onto a plate
  • Repeat with the bottom layer.
  • Now strain liquid from the fruit mixture over the filets, allowing the colorful liquid to form a very thin layer on the bottom of each plate. (Not a pool, more of a film. Don't use too much liquid.)
  • Strain the remaining liquid from the sauce pan. This will leave you with a compote of mango, pear and banana.
  • Scoop a nicely (couple of table spoons) sized dollop of this and plate it on slices of the banana leaf you used to steam, beside the fish as a delicious accompaniment.
  • Sprinkle fish with paprika for color and place a couple of thinly sliced lemon slices on top of the fruit liquid.

Notes

Quick and easy recipe that takes under a half an hour to prepare. Healthy and delicious. Sort of French Carribean and California fusion.

Categories: Fish  Main Dish  Steamer 
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