Skip to main content

Steamed Fish, Tuvalu-Style #FishFridayFoodies


It's time for Fish Friday Foodies' May event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month.

This month, Sneha of Sneha's Recipe is hosting as we share seafood recipes that are wrapped in leaves. 


Before I get to my recipe. Here's the rest of the #FishFridayFoodies' 'wrapped in leaves' menu...


Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Steamed Fish, Tuvalu-Style

I found a traditional Tuvalu recipe that involved steaming local fish in banana leaves; they use uku which is a blue-green snapper. I just happened to have black cod from the market this week.

This preparation ended up being a huge hit! And it's always a fun presentation to have to unwrap your dinner, right? It's like a culinary present.

         Ingredients 
serves 4 with 2 small packets each

Fish
  • 8 banana leaf squares (thawed, if previously frozen)
  • 8 small fillets of fish (I used local Black Cod)
  • freshly ground salt
  • Also needed: 100% cotton twine, cut into 12" lengths; steamer or double boiler

Sauce
  • 1 T freshly grated ginger
  • 2 t freshly grated lemon grass
  • 1 T fresh garlic, peeled and pressed
  • 1/2 C chicken stock
  • 1/4 C gluten-free soy sauce or tamari
  • 1/4 C sesame oil
  • 2 T fresh cilantro, chopped
  • 2 T fresh parsley, chopped
  • 1 T green onions, trimmed and thinly sliced
Procedure

Place banana leaves on a flat work surface or cutting board. Place fish in the center of the leaf. Season the fish with salt. Fold the leaves to form a package and secure with kitchen twine. Repeat for the remaining 7 packages.

Place the packages in a steamer or the top of a double-boiler set over lightly boiling water. Cover and steam for 10 to 12 minutes, or until cooked through.

While the fish steams, prepare the sauce. Combine the ginger, lemongrass, garlic, and chicken stock in a medium saucepan. Whisk until well-combined. Bring to a simmer over medium heat. Pour in the soy sauce and sesame oil. Stir in 1 T cilantro and 1 T parsley. Heat until warmed through. Set aside.


To serve, place the packages on individual plates. Cut open at the table. Top the fish with the sauce. This dish is likely served with white rice. I served it with a mixture of brown rice and quinoa.

Comments

  1. A healthy steamed fish packed with awesome flavors.

    ReplyDelete
    Replies
    1. Thanks for hosting, Sneha. This was a great topic!

      Delete
  2. What adorable little packages all tied up with a bow. YUM

    ReplyDelete
  3. Perfect little dinner gifts! That sauce sounds so herbaceous and delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur