Trout Cooked in banana leaves
Posted on October 30, 2020 by in Christmas, seafood
Trout cooked in banana leaves? I can see my father’s face…… total disbelief and confusion. Firstly, what is wrong with tinfoil and the oven, even better, just roasting on the grill?
Well, trout cooked in banana leaves is a strange concept, I agree. Yet, I have been tempted to try this forever. With Christmas, New Year and end of (this horrid) year functions, I thought a little drama at the table will be entertaining.
So, first question I hear is:
What does cooking in banana leaves do?
- The leaves are waterproof, so it keeps all the natural juices from the food in, so the food is literally steaming and cooking in its own juices.
- It protects the food from the direct coals or heat source. The same as foil, just prettier.
- It does impart a subtle sweetness to the dish.
- It creates a little drama at the table.
For me, cooking in banana leaves is a new technique, but it is very popular and often used in South American, Caribbean and Asian cuisine. Before you start, it is important to clean the banana leaves. Here is a video to help you.
Trout Cooked in Banana Leaves
makes 1 large trout
Ingredients
1 x 2.5 kg King Trout or salmon
1 whole globe garlic – peeled and very finely chopped
a small bunch spring onions – finely chopped
1 x 10 cm fresh ginger – finely grated
a small handful chilies – use your own discrepancy
zest and juice of 3 – 4 limes
80 ml fish sauce or 30 ml salt
about 4 clean banana leaves
raffia to tie the banana leaves
Method
Use a pestle and mortar and crush all the ingredients for the wet rub. The garlic, ginger, spring onions, chilies, limes and fish sauce together. Pat the trout dry with kitchen towels. Also clean the inside of the fish to remove all bloody residue. Use the marinade and rub it all over the fish, inside and outside. Lay the banana leaves on the work surface. I found that my fish was very big, so I had to overlap more than one leave. Wrap the fish, make sure there are no big gaps (little ones will be ok) and tie with raffia.
Heat some briquettes in the Weber and place the coals on either side of the Weber, so that the fish cooks on indirect heat. Place the banana wrapped fish on the grid and close the lid. My fish was big, so it took about 1h 10 min. The fish must be firm to the touch when the press it.
Side Dishes To serve
Jasmin Coconut Rice
Ingredients
500 ml/ 2 cups jasmine rice
1 x 400 ml coconut milk
375 ml/ 1½ cups water
5 ml/ 1 t salt
5 ml/ 1 t sugar
Zest of 1 lime
Chopped coriander
Method
Place the rice in a colander and rinse under running water until the
water runs clear. Drain the rice, place in a pot and add the water,
coconut milk, sugar and salt.
Bring the rice to the boil, turn the heat to low and cook with lid on
For about 20 minutes. The rice must be soft, but not mushy.
Remove the lid and cook for another 5 minutes. Just before serving,
add the coriander and lime zest. Wrap in little pieces of banana
leaves and serve with the trout.
Pineapple Salad
Ingredients
1 large pineapple – halved and flesh removed
chopped coriander
1 – 2 chopped chili
5 – 10 ml sugar – depending how sweet the pineapple is
Method
Cut the pineapple into small cubes and mix with other ingredients. Scoop back into the pineapple halves just before serving. Serve the trout in small wraps with fresh avocado, pineapple salad and the cooked coconut rice.
Cook’s Notes: Perfectly paired with ice cold Fairview Darling Sauvignon Blanc. The wine is intensely aromatic with granadilla and pineapple aromas on the nose combined with a mouth-watering zestiness that lingers on the finish. Pairs beautifully with white meats including chicken, pork chops and fish (particularly trout, mussels and crayfish). Also pairs well with our Crottin cheese or simply as an aperitif.