Red Snapper Marinated with 3 Kinds of Chilies in Banana Leaves
Dive into the bold, smoky flavors of this Red Snapper Marinated with 3 Kinds of Chilies in Banana Leaves—a dish that combines fresh, flaky fish with an irresistible trio of chilies: guajillo, serrano, and Thai bird's eye chilies, balanced with zesty lime and aromatic ginger. Wrapped and steamed in banana leaves, the fish absorbs a subtle earthiness while staying moist and tender. This recipe not only delivers an explosion of vibrant flavors but also creates an unforgettable presentation as the fish is unwrapped at the table. Perfect for seafood lovers looking to explore global culinary traditions, it pairs beautifully with steamed rice or a fresh salad for a complete, restaurant-quality meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Red snapper fillet
- 3 whole Guajillo chilies
- 2 whole Serrano chilies
- 3 whole Thai bird's eye chilies
- 4 whole Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Fresh lime juice
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 4 large pieces Banana leaves
- 2 tablespoons Cilantro leaves
- 2 tablespoons Scallions (sliced)
Instructions
Start by preparing the marinade. Remove the stems and seeds from the guajillo chilies. For the serrano and bird's eye chilies, you may leave the seeds intact for extra heat.
Soak the guajillo chilies in warm water for 10 minutes to soften them, then drain.
In a blender or food processor, combine the guajillo chilies, serrano chilies, bird's eye chilies, garlic cloves, ginger, fresh lime juice, olive oil, and salt. Blend until a smooth paste forms. Adjust salt if necessary.
Rinse and pat dry the red snapper fillets. Rub the chili marinade generously over each fillet, coating them evenly. Let marinate for 15-20 minutes.
Meanwhile, prepare the banana leaves. Briefly pass the banana leaves over an open flame or heat source to make them more pliable. Cut them into large squares, big enough to wrap each fish fillet.
Place a marinated red snapper fillet in the center of each banana leaf. Add a sprinkle of cilantro leaves and sliced scallions over the fish.
Fold the banana leaves over the fish to create a neat packet. Secure with kitchen twine or toothpicks if necessary.
Place the banana leaf-wrapped fish in a steamer basket. Steam over boiling water for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Carefully remove the fish packets from the steamer and transfer to plates. Serve hot, still wrapped in the banana leaves for a dramatic presentation. Pair with steamed rice or a light salad for a complete meal.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 6.1 g | ||
| Protein | 218.1 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 4633 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
