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EatSmarter exclusive recipe

Thai-Style Fish

in Banana Leaves with Papaya Salad

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Thai-Style Fish
285
calories
Calories

Thai-Style Fish - A light, fruity Asian-Style main dish

0
Print
moderate
Difficulty
1 hr 10 min.
Preparation
ready in 2 h. 15 min.
Ready in
Nutritions
1 serving contains
Fat9 g
Saturated Fat Acids1 g
Protein37 g
Roughage3.5 g
Sugar added5 g
Calorie285
Carbohydrates/g11
Bread exchange unit1
Cholesterol/mg145
Uric acid/mg300
Vitamin A/mg0.3
Vitamin D/μg0
Vitamin E/mg5.2
Vitamin B₁/mg0.2
Vitamin B₂/mg0.2
Niacin/mg9.4
Vitamin B₆/mg0.4
Folate/μg38
Pantothenic acid/mg0.7
Biotin/μg10.9
Vitamin B₁₂/μg1.6
Vitamin C/mg86
Potassium/mg899
Calcium/mg109
Magnesium/mg104
Iron/mg2.8
Iodine/μg9
Zinc/mg2.6
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1 ½ pounds
Catfish fillet (preferably wild pangasius)
1 tablespoon
5 tablespoons
4 tablespoons
3 tablespoons
1 pound
8
7 ounces
tender Celery
2
red Onions
½ bunch
1
large green Papaya (about 500 grams)
1
1 tablespoon
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Product recommendation

Preparation

Kitchen utensils

1 Bowl, 1 Small bowl, 1 Wok (with lid), 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Mandoline, 1 Lid, 1 Steamer basket

Preparation steps

Step 1/10
Thai-Style Fish preparation step 1

Rinse fish, pat dry and cut into 2 cm (approximately 3/4-inch) cubes.

Step 2/10
Thai-Style Fish preparation step 2

In a bowl, mix together curry paste, 2 1/2 tablespoons fish sauce, the broth and a few drops of oil. Add fish, turn to coat and set aside to marinate. 

Step 3/10
Thai-Style Fish preparation step 3

Open banana leaves and cut out thick inner veins. Cut some of the leaves into 12 strips, about 30 cm  (approximately 12 inches) long, to use for tying bundles. Cut remaining leaves into 8 squares, each about 25 x 25 cm (approximately10 x 10 inches). Rinse squares thoroughly and pat dry.

Step 4/10
Thai-Style Fish preparation step 4

To make banana squares more pliable, warm them on on at a time over a hot stove or in a single layer in the oven. Divide marinated fish among the squares. Rinse lime leaves and shake dry, then place 1 on each each square. Fold opposite sides of banana squares over the fish to cover.

Step 5/10
Thai-Style Fish preparation step 5

Fold remaining two sides of squares over fish to form a bundle. Carefully tie with reserved banana-leaf strips (the leaves may tear slightly). Refrigerate up to 1 hour.

Step 6/10
Thai-Style Fish preparation step 6

Meanwhile, rinse celery, remove and strings and cut celery into long, thin strips.

Step 7/10
Thai-Style Fish preparation step 7

Peel onions and slice thinly. Rinse cilantro, shake dry, pluck leaves and coarsely chop. 

Step 8/10
Thai-Style Fish preparation step 8

Peel and core papaya. With a mandoline or peeler, shave papaya into very thin strips. Place in a bowl and knead briefly with a little salt.

Step 9/10
Thai-Style Fish preparation step 9

Squeeze juice from lime and measure out 4 tablespoons. In a bowl, mix lime juice with the remaining fish sauce and the sugar. In a large bowl, combine celery, onions, cilantro and papaya. Pour lime-dressing over the top and add remaining oil. Toss together and let marinate 40 minutes.

Step 10/10
Thai-Style Fish preparation step 10

Fill a wok with water to reach 3 cm (approximately 1 inch) up the sides. Place a steamer basket in wok and add fish packets. Cover, bring water to a boil and steam until packets darken, 12-15 minutes. Remove packets and serve immediately with the papaya salad.

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