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Tuesday, January 24, 2012

Baked Trout in Banana Leaves


(prep time 15 mins)
(cook time 40 mins)
(serves 6 ppl)

Fresh whole rainbow trout 6 med sized (scales, heads and tails removed)
Stewed tomatoes 1 16oz can
Garlic 4 cloves chopped fine (about 2 Tbs)
Yellow onion sliced thin 1/2 cup
Green chilies 2 med (sliced thin) *optional
Pepper 1/2 tsp
Roasted cumin powder 2/3 tsp
(Dry roast some cumin in a single layer in a frying pan on med high heat., stir occasionally to ensure even browning. Remove from the heat when the cumin turns a very dark almost blackish color. Allow this to cool and then grind)
Banana leaves 6 pieces each roughly a 10 inch square * use aluminum foil instead
(I was able to get frozen leaves from Uwajimaya however you can get them fresh from Viet Wah sometimes)


Combine the salt, pepper and cumin in a small bowl.
Sprinkle the fish on both sides with this blend, also season inside the belly cavity.
Stuff the cavity of the fish with slices of onions. garlic and chilies.
Close the fish and spoon some tomatoes along with the juice over the fish.
Wrap in banana leaves.
Pre-heat oven to 350 degrees
Bake the wrapped fish for about 40-50 mins or until done.

Corn Salsa

Corn kernels sliced off from 3 cobs
(Each cob was wrapped in a moist towel and then microwaved  on high for 4 mins , you could of course grill it for a better flavor)
Black olives chopped 4-5 Tbs (I used black cerignola olives)
Red onions chopped fine 3-4 Tbs
Red bell pepper chopped 2/3 cups
Pear 1/2 chopped fine
Flat leaf Italian parsley 4 Tbs (chopped fine)

Toss all the chopped vegetables in a large bowl and drizzle with the dressing.
Refrigerate for a few hours for the flavors to develop.


Olive oil 2 Tbs
Pineapple juice 3 Tbs
Apple cider or white wine vinegar 3 Tbs
Garlic clove 1 whole
Sugar 3/4 Tbs
Pepper 1/4 tsp
Salt 1/3 tsp

Combine all the ingredients in a blender and blend for about 30 seconds.


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