Cherry & Dennis Recipes
Indonesian Banana Leaf Spiced Fish
印尼香蕉葉蒸香料魚
Recipe overview
Fish fillet is seasoned with shallot, chilli, turmeric, tomato and herbs, wrapped in banana leaf and steamed until moist and fragrant. Blanching the leaf prevents cracks; the fish centre must reach 63°C.
01
Ingredients
Main ingredients
- 600 g fish fillet
- 4 piece banana leaves
- 2 piece tomato
- 20 g Thai basil
- 2 stalk lemongrass stalks
- 4 piece makrut lime leaves
Marinade
- 1 piece limes
- 1/2 tsp salt
Sauce
- 6 piece shallots
- 4 clove garlic
- 3 piece Red bird’s eye chillies
- 1 tsp ground turmeric
- 1 tbsp neutral cooking oil
- 1/2 tsp salt
02
Tools
- knife
- cutting board
- mixing bowl
- stockpot
- tongs
- steamer
- steaming rack
- food thermometer
- measuring spoons
- serving plate
- timer
03
Steps
Step 1
Cut and dry fish
Cut the fish into four equal thick portions and pat them dry.
Step 2
Marinate fish
Coat the fish with the juice of one lime and half a teaspoon salt; marinate ten minutes.
Step 3
Blanch banana leaves
Blanch the clean banana leaves for one minute until flexible, then dry them.
Step 4
Make spice paste
Chop the shallots, garlic and chillies; mix in turmeric, one tablespoon oil and half a teaspoon salt.
Step 5
Slice tomato and herbs
Slice the tomatoes and lemongrass, tear the lime leaves and pick the basil leaves.
Step 6
Spread spice on leaves
Lay out the four leaves and spread one quarter of the paste in the centre of each.
Step 7
Place fish on spice
Place one fish portion in the centre of each leaf.
Step 8
Top with tomato and herbs
Divide the tomato, lemongrass, lime leaves and basil over the four fish portions.
Step 9
Fold leaf parcels
Fold in the sides and ends tightly, placing each parcel seam-side down.
Step 10
Boil steamer water
Bring the steamer water to a steady boil without letting it touch the rack.
Step 11
Steam fish to 63°C
Steam for twenty minutes; open one parcel and confirm the fish centre reaches 63°C.
Step 12
Rest, open and serve
Rest for two minutes, carefully open the leaves and serve the fish with its juices.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little cooking time can dry the liquid or leave food undercooked.
- Using unwashed tools for both raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
