I have been eating a lot of meat & poultry these past weeks so I wanted to incorporate some fish into my menu. There are some fish dish that I normally make such as Chinese Style Steamed Fish or pan fried/grilled with just a simple marinade of salt, sugar and black pepper. However, I want to introduce my taste buds to some new flavors and what did I do?  Browsed through my collection of cookbook and came across this Jungle Fish in Banana Leaves ត្រីព្រៃអាំងខ្ចប់ស្លឹកចេក from the book entitled “The Food & Cooking of Cambodia”. The recipe looked simple enough so I put it to the test with some adjustments.

“Steaming freshwater fish in banana leaves over hot charcoal is a traditional method of cooking in the jungle.  Banana leaves are large and tough, and serve as basic cooking vessels and wrappers for all sorts of fish and meat.” The outcome? It was pretty good. The banana leaves gave a really nice sweet aroma when grilled. I think the fish itself can be grilled whole without the banana leaves but because it was cut up into bite size pieces it absorb a lot of the marinade.  If you don’t have banana leaves you can just wrap it in foil and line it with parchment/wax paper so it doesn’t stick.

Ingredients
6 oz fish fillets, cut into bite size pieces
4 banana leaves, rinse and wiped

Marinade
1 shallot, grated
1 inch turmeric root, peeled and grated
1 spring onion, sliced
4-5 Thai chillies, chopped (optional)
1 big cloves garlic, chopped
1 tablespoon fish sauce
1 teaspoon palm sugar
a dash of salt & pepper

Note: I used the individually packed skinless and boneless frozen tilapia fillets which I defrost in the fridge. You can also use other fresh water fish fillets such as trout, carp or catfish. Banana leaves can be found in the frozen section (where spring rolls wrappers are located). Alternatively you can use 1 teaspoon turmeric powder.

Method:
Combine all ingredients for the marinade and toss chunks of fish. Stir to mix.  Cover and chill for about 1-2 hours, or overnight.

Prepare your grill or barbecue. Place one of the banana leaves on a flat surface and place marinated fish in the center spreading it out evenly, then fold the sides to form a parcel. Place the parcel, fold side down, on top of another leave and fold that one in the same manner. Secure it with a toothpick or a piece of bendy wire.  Repeat with the remaining leaves.

Place the parcel on the grill and cooked for about 10-15 minutes on each side. The outer leaves will burn. Carefully unravel the parcel.  Check that the fish is cooked and serve with hot steamed rice. ENJOY!

ត្រីចំហុយស្ទីលចិន (Trey Jomhoy Stil Jen) I read somewhere online which suggest that fish should be eaten at least once a week. Fish has excellent sources of protein, vitamin B, vitamin D, trace minerals, and essential omega 3 fatty acids, which are lacking in most diets. So when I was at the groceរy store today I picked up a tray of some Tilapia Fillets.  I normally buy the frozen one at Costco but I haven’t been there for like over a month. I can’t seem to get out of that place without spending less than $75 I know whole fish is better but I hate picking out the bones so I like to stick with the fillets.

Since I just purchase the fish fillets today, I went ahead and cook it for dinner while it’s nice and fresh. For my Chinese Style Steamed Fish recipe you can either use whole or fish fillets.

Chinese Style Steamed Fish (makes 2 servings)
(Trey Jomhoy Stil Chen) ត្រីចំហុយស្ទិលចិន

Ingredients
1/2 – 1 lb tilapia fillet(s) (snapper, halibut or other type of fish can also be used)
2 inch piece of ginger, peeled and julienne
1 stalk scallion (green onion), cut into 2 inch pieces and julienne
2 tablespoons soy sauce (for fish and seafood)
3 fresh chili, thinly sliced (optional)
fresh cilantro sprigs, for garnish

Method:
Lay the fish onto a heat proof plate and place into a steamer once the water is boiling. Cover and steam for 5-8 minutes then turn the heat off completely  (longer if using whole fish).

Pop the lid open and check to see if there is excess liquid that formed while steaming. If so, tilt the plate carefully (using kitchen gloves) to drain out the liquid.  Pour soy sauce and sprinkle with ginger and scallion.  Cover and let it set for another 5 minute.  The steamed water will heat the soy sauce and soften the ginger and scallion.

Remove from steamer carefully, again protect yourself with some kitchen gloves. Add some slice chili if using and garnish with cilantro leaves. Serve hot with steam rice.

Note 1: Alternatively, with the fillets you can cook it in the microwave as well. Once fish is cook, add the remainder of the ingredients.

Note 2: It is best to use a soy sauce that is for fish and seafood because it has already been mixed with other ingredients such as salt, sugar and water.