How to Make Japanese Sizzling Teriyaki and Ginger Fish in Banana Leaves Asian Cooking Recipe Cuisine

Japan Sizzling Teriyaki and Ginger Fish in Banana Leaves 

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

4 whole snappers, 8-12 oz each

2 tbsp sesame oil

2 stalks lemongrass, white part only, trimmed

1 bunch fresh cilantro, stemmed

1/4 cup peeled and finely julienned fresh ginger

8 shallots, cut into 3/4-inch diagonal slices

1 small red bell pepper, seeded and thinly sliced

2 banana leaves, softened and halved

3/4 cup peanut oil

1/4 cup teriyaki sauce

chopped fresh cilantro

Directions:

Rub fish inside and out with sesame oil. Make 2 or 3 diagonal cuts through thickest part of flesh on each side of fish. Cut lemongrass to fit inside fish and bruise lemongrass by hitting with knife or meat mallet.

Place one half of each lemongrass stalk inside fish, along with one-fourth cilantro. Scatter ginger, shallots and pepper over each fish and wrap in softened banana leaf. Place 2 fish in each level of a 12-inch bamboo steamer.

To soften banana leaves: Remove hard stems and drop banana leaves into hot water for 30-60 seconds. Drain and pat dry with paper towels.

Partially fill wok or pot with water and bring to a rapid simmer. Place two-level steamer over boiling water and steam, until fish flakes when tested with fork and is opaque, 15-20 minutes, depending on size. Switch level of steamer halfway through for even cooking.


Lift fish parcels out of steamer and place on serving plates. In a small saucepan, heat peanut oil until it smokes and immediately pour over each fish. This will make a great sizzling sound. Drizzle teriyaki sauce over fish and garnish with chopped cilantro.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!