Fish baked in banana leaf

You'll like this tender and great-tasting Bengali baked fish. Slathered in a perfumed coconut sauce, the fillet is then draped in banana leaves and baked in the oven. Coconut rice makes an excellent optional supplement, or distribute with plain rice or potatoes. Nearly any type of fish will work in this recipe, with salmon, red snapper, cod, tilapia, sole, etc. An easy and healthy fish recipe that's also amusing to make, and the taste is truly epicurean.

Ingredients:

• 2-3 fillets salmon, red snapper, cod, or other fish, preferably fresh, but ice-covered will work too
• 1 pkg. banana leaves
• COCONUT MARINADE/SAUCE:
• 1 shallot
• 2 cloves garlic
• 1 thumb-size piece galangal (or ginger), sliced
• 2 tea spoons ground coriander
• Handful of basil leaves
• 2 table spoons fish sauce
• 1/2 can good-quality coconut milk
• 2 kaffir lime leaves, snipped into slivers with scissors, OR 1 tea spoon lime zest
• 1 fresh red pepper, sliced, OR 1/4 to 1/2 tea spoon dried crushed pepper from the spice aisle
• 1 tea spoon pepper powder
• juice of 1/2 lime

How to make Fish baked in banana leaf

1. Place all curry sauce elements in a food processor (or mixer) and process well.
2. Place fish fillets in a big bowl and add 1/2 the curry sauce. Reserve the rest for later.
3. Slather the marinade over both sides of the fish, and then lease it sit in the refrigerator 12 to 16 minutes. (Tip: If you're busy for time, you can cook the fish immediately, as the tastes are so strong, they will still infuse the fish sufficiently.)
4. When fish is done marinating, spread a banana leaf almost 1 foot square on a working surface (you will have to slice the leaf) - or the equal of parchment paper or tin foil. Place one fillet in the middle of the leaf/paper/foil.
5. Fold both sides of the packaging material over the fish, and then fold both ends to make a square "packet". Go it seam-side down to keep sides from opening (unless using foil, which will stay by itself). Do the similar for the other fillets.
6. Place packets in a glass crockpot dish or pie plate (to catch the drippings in event packets leak) and swelter for 15 min. at 345 degrees, or longer depending on the width of the fillets.
7. After 15 minutes, open one of the packets. Supplement a fork into the center of the fillet or steak and lightly pull back. If inside flesh is impervious and no longer transparent, the fish is cooked. If not, coming back to oven for another 6-10 minutes.
8. Over low heat, limbering up the reserved curry sauce.
9. To distribute the fish, scoop several spoonful’s of rice into the side of the fish (right on the banana leaf, if using). Spoon some curry sauce over the fish, and then add a sprinkling of basil and/or coriander leaves.