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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

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