Skip to main content

Steamed Fish, Tuvalu-Style #FishFridayFoodies

By

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.
Labels:

Comments

  1. Sneha's RecipeMay 17, 2019 at 3:26 AM

    A healthy steamed fish packed with awesome flavors.

    ReplyDelete
    Replies
    1. Camilla M. MannMay 17, 2019 at 11:07 AM

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

      Delete
  2. A Day in the Life on the FarmMay 17, 2019 at 6:13 AM

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

    ReplyDelete
  3. KarenMay 17, 2019 at 1:10 PM

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more