Monday, December 03, 2007
Pampano Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut Milk for dinner
I cooked Jamie oliver's* Recipe: Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut
Milk and what a seafood delightc was this dish.
Here's a link to the Recipe:
With the Recipe's unmistakable Asian ingredients, I suspect Jamie discovered this dish on one of his trips to Thailand (just a guess).
I got my ingredients such as fresh Pampano fish, wansuy leaves (cilantro), Patis (fish sauce), tanglad (lemon grass), ginger,
banana leaves (yes we buy banana leaves here in North America while it just grows anywhere in the
Philippines),juice and zest of limes, red chili, a can of coconut milk, sesame oil from our reliable Seafood City Market.
Although, I'm sure you can get all these ingredients in a wet or seafood market.
Any white meat fish such as Tilapia, Mahi-Mahi, Sea Bass, or Catfish will do for this recipe.
To serve it, I made individual fish wrapped in the banana leaves and serve it in a plate with steamed rice. Allow the diner
to open the individually banana wrapped fish.
Try this dish! You'll really love the aroma, and of course the taste of fresh fish.
*Jamie Oliver is a well known cook in the UK. He had a show titled "The Naked chef" shown in Food Network
years ago but I think it has since been discontinued.