Steamed Catfish in Banana Leaves

Name: Steamed Catfish in Banana Leaves
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams banana leaves, thawed if frozen (see cooks note, below); 680 grams catfish fillets, cut into 1-inch cubes; 3 Tbsps Thai chicken stock or canned chicken broth; 12 inches long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), very thinly sliced; 2 Tbsps nam pla (Asian fish sauce; preferably Thai); 2 Tbsps toasted rice powder; 2 Tbsps Thai red curry paste; 3 Tbsps vegetable oil

You can never have too many main course recipes, so give Steamed Catfish in Banana Leaves a try. One portion of this dish contains roughly 15g of protein, 8g of fat, and a total of 145 calories. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have vegetable oil, catfish fillets, chicken broth, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.

Instructions

Unfold banana leaves.

Ingredients you will need

Banana Leaves

Cut off and reserve tough center rib that runs along bottom edge of each leaf with kitchen shears.

Cut ribs into 12-inch strips (you'll need

Ingredients you will need

Ribs

for tying packets. Gently cut leaves into 8 (10-inch) squares with shears, being careful not to split them (you may want to cut a few extra in case some split while folding). Gently wash banana leaf squares in a large pan of water, then pat dry.

Ingredients you will need

Banana Leaves

Water

Equipment you will use

Frying Pan

Heat oil in wok over moderate heat until warm, about 30 seconds, then cook curry paste, stirring constantly, until very fragrant and a shade darker, 1 to 2 minutes.

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Curry Paste

Cooking Oil

Equipment you will use

Wok

Add stock and fish sauce and bring to a boil over high heat, stirring.

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Fish Sauce

Stock

Add fish and rice powder and stir-fry until outside of fish just turns white, 1 to 2 minutes, then transfer mixture to a bowl.

Ingredients you will need

Fish

Rice

Equipment you will use

Bowl

Put a banana leaf square on a work surface, then put 1/3 cup fish curry in center of square and sprinkle with some of sliced Kaffir lime leaves. Fold 2 sides of banana leaf over fish to enclose it (be careful not to split leaf), then fold in opposite sides to form a packet. Tie packet with a strip of banana leaf rib and transfer to heatproof plate. Assemble 7 more packets in same manner, arranging in 1 layer on plate.

Ingredients you will need

Kaffir Lime Leaves

Banana Leaves

Curry Powder

Fish

Bring 1 inch water to a boil in wok fitted with steamer rack.

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Water

Equipment you will use

Wok

Transfer plate with packets to steamer rack carefully and steam, covered with lid, 5 minutes.

Serve packets warm or at room temperature.

• Fish packets can be steamed 30 minutes ahead. • You can substitute 8 large collard leaves for the banana leaves. Trim stems flush with leaves, then put leaves on pieces of foil cut to size. Mound fish curry on leaves, then fold up leaves and wrap packets in foil to catch any juices. Tie packets closed with kitchen string for steaming.

Ingredients you will need

Collard Greens

Banana Leaves

Curry Powder

Fish

Wrap

Equipment you will use

Kitchen Twine

Aluminum Foil

Equipment

Ingredients

Servings:

454grams

banana leaves, thawed if frozen (see cooks' note, below)680grams

catfish fillets, cut into 1-inch cubes 3Tbsps

Thai chicken stock or canned chicken broth 12inches

long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), very thinly sliced 2Tbsps

nam pla (Asian fish sauce; preferably Thai)2Tbsps

toasted rice powder 2Tbsps

Thai red curry paste 3Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.