Grilled Salmon and Shrimps in Banana Leaves

Banana leaves are often used in Philippine cooking just like this recipe Grilled Salmon and Shrimps in Banana Leaves. Banana trees thrive throughout Southeast Asia. Grilling fish wrapped in banana leaves is often a Filipino food favorite and yields one of the most flavorful entrees. In this simple, easy to do recipe, the banana leaves sealed the ginger-miso flavors within the salmon and shrimps well and resulted in a moist, superb seafood dish. This recipe was adapted from a cooking class with Chef Romy Dorotan at Purple Yam Restaurant in Brooklyn, NYC. Serves 2.

Course: Dinner, Fish, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Filipino Grilled Salmon Shrimps Banana Leaves

Servings: people

Calories: 279kcal

Ingredients

2 whole large pieces banana leaves fresh from the tree or frozen (from Asian markets)
1 pound salmon fillet, boneless
1/4 pound fresh jumbo shrimps heads removed, peeled, deveined, tails intact fresh
1 cup yellow miso paste
2 cloves garlic minced
1 knob fresh ginger a one-inch piece, peeled, sliced thin
1 whole onion sliced
1 whole large tomato sliced
4 Tablespoons calamansi juice (or lemon) from the juice of fresh lemons or frozen calamansi concentrate (from Asian markets)
1 whole fresh lemon sliced
1 teaspoon salt
1 teaspoon ground black pepper powder
2 yards butcher's twine 6 feet, for tying the banana leaves around the fish
for serving: boiled rice white or brown

Instructions

Prepare the Banana Leaves: Clean the banana leaf sections by wiping them on both sides with a damp paper towel. Pass the leaves over a medium flame on both sides to soften. This should only take a few seconds.
Marinate the salmon fillet and fresh shrimps with the lemon juice (or calamansi), salt and pepper for 30 minutes. Then spread out the banana leaves and place the salmon and shrimps in the center.
Separately in a small bowl, mix the miso paste with the minced garlic and ginger. Then spread this generously over the entire fish and shrimps which are on the banana leaves. Top with slices of the onions, tomatoes, lemons.
Wrap the fish like a large burrito, folding and tucking the sides inwards. Tie leaves securely with enough butcher’s twine. Make sure there are no gaps or tears in the leaves, because if there are, then the liquids will leak through when grilling. Wrap the banana leaves-encased fish further in a large sheet of aluminum foil. This is useful in case the leaves break up during cooking.
Put the bundle on top of a pre-heated high temperature outdoor grill. Cook for about 25 to 30 minutes.
Unwrap the banana leaves at the dinner table. Serve the fish hot with a platter of steamed white rice or else heat up cooked rice wrapped in banana leaves for ten minutes on the outdoor grill.
Cook's comments: if salmon is not available, use other type of fish fillet preferred. Use the same seasonings for this same amount of fish or seafood and cook according to directions above.
Ingredient info: I used yellow miso paste for this recipe. Yellow miso is made from soybeans, fermented with rice and barley. It has a light beige color with a mild, sweet, herbal-like flavor. This type of miso can be used as a condiment for soups, salad dressings, marinades or glazes. They can be packaged in tubes or plastic containers. I find them easily in Asian markets, major food stores or online sources for Asian ingredients. Other types of miso are white, red or black.
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Nutrition