Red Snapper Cooked in Banana Leaves with Asian Vinaigrette

Discussion in 'Recipes' started by ckoetke, Feb 17, 2010.

  1. ckoetke

    ckoetke

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    Professional Chef
    Red Snapper
    4 each 6 oz. red snapper fillets, pin boned with skin on
    4 T. chopped green onion
    1/2 red pepper, cut into fine julienne
    12 3" pieces lemongrass, washed
    2 t. finely chopped fresh ginger
    2 T. butter, room temp.
    4 large banana leaves
    Asian vinaigrette
    1/4 c. peanut oil
    1/4 c. red wine vinegar
    juice of 1 lemon
    2 T. soy sauce
    1 T. mirin
    1 1/2 t. minced jalepeno
    1 oz. ginger, grated
    2 scallions, minced
    additional cayenne
    pepper to taste


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    Place a seasoned piece of red snapper on a suitably-sized piece of banana leaf.
    Top with green onion, red pepper, lemongrass, ginger, and butter.
    Enclose fish in banana leaf like a package.
    Tie with a strand of banana leaf.
    Bake in a 400 degree oven for about 13 minutes.
    To make vinaigrette, place all ingredients in a bowl and mix.
    To serve, cut the top of the banana leaf and roll it back slightly to expose the fish.
    Pour a small amount of vinaigrette on the fish.
    Serve immedietely with additional vinaigrette on the side.
    Yield: Servings 4