Indonesian Banana Leaf Steamed Fish

Ingredients

• 4 cloves garlic cloves
• 3 medium shallots
• 2 whole Thai red chilies
• 1 inch piece fresh galangal, peeled
• ½ inch piece fresh turmeric, peeled
• ½ inch piece fresh ginger, peeled
• 3 whole candlenuts (kemiri) or macadamia nuts
• ½ teaspoon shrimp paste (terasi)
• 1 tablespoon lime juice
• ½ teaspoon sea salt
• 2 fish whole fish (snapper, mackerel, or grouper), gutted and scaled
• 4 large pieces banana leaves, blanched
• ¼ cup fresh cilantro
• ¼ cup fresh basil (optional)
• 1 whole lime

Instructions

1. 1

   Peel 4 garlic cloves and peel 3 medium shallots, then roughly chop both. Slice 2 Thai red chilies lengthwise and remove seeds if you prefer less heat. Chop 1 inch of fresh galangal into small pieces, along with 0.5 inch of fresh turmeric and 0.5 inch of fresh ginger — you can use the side of your knife to smash them slightly, which helps them break down faster.

2. 2

   Add all the chopped ingredients (garlic, shallots, chilies, galangal, turmeric, ginger), 3 candlenuts or macadamia nuts, 0.5 teaspoon of shrimp paste, 1 tablespoon of lime juice, and 0.5 teaspoon of sea salt to a mortar and pestle. Pound and grind for about 3-4 minutes until you have a smooth, fragrant paste — the texture should be almost like a thick hummus. If you don't have a mortar and pestle, you can use a food processor, pulsing just until smooth.

3. 3

   If you don't have pre-blanched banana leaves, briefly hold 4 large banana leaves over an open flame for just 2-3 seconds per side to make them pliable (if using canned or thawed frozen leaves, skip this). Lay two banana leaves perpendicular to each other on a clean work surface to form a cross — this creates a sturdy base for wrapping.

4. 4

   Pat 2 whole gutted and scaled fish completely dry inside and out with paper towels — moisture prevents the spice paste from adhering. Make 3 shallow diagonal slashes on each side of each fish, cutting about 0.5 inch deep into the flesh but not all the way through. These slits help the spice paste penetrate and heat distribute evenly.

5. 5

   Place one fish in the center of the banana leaf cross. Spread half of your spice paste generously inside the fish cavity and over both sides, working it into the slits. Tear 0.25 cup of fresh cilantro and 0.25 cup of fresh basil (if using) into rough pieces and tuck some inside the cavity and between the slits — these aromatic herbs will steam into the fish meat.

6. 6

   Fold the banana leaves up and over the fish like an envelope, tucking the edges underneath to create a tight, sealed packet. The banana leaves should completely encase the fish — this traps steam and infuses the flesh with the spice paste. Repeat with the second fish.

7. 7

   Fill a large pot with about 2 inches of water and bring it to a rolling boil over high heat. Place a steamer rack or a folded-up aluminum foil ball (to elevate the packets above the water) in the bottom of the pot. Carefully lay both banana leaf packets seam-side up on the rack.

8. 8

   Cover the pot and steam over medium-high heat for 18-20 minutes. The fish is done when a fork inserted through the banana leaf gently pierces the thickest part of the flesh and it flakes easily — the internal temperature should reach 145°F on an instant-read thermometer inserted into the thickest part.

9. 9

   Carefully remove the hot packets from the steamer using kitchen tongs and place them on serving plates. Cut the lime into wedges. Have diners open their packets at the table to release the aromatic steam — this is part of the sensory experience. Squeeze lime juice over the fish and garnish with extra cilantro if desired. Serve with steamed rice to absorb the fragrant juices.

Tools you’ll need

• mortar and pestle
• large pot
• steamer rack or aluminum foil
• kitchen tongs
• paper towels
• knife
• cutting board
• instant-read thermometer

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