Fish in banana leaf (Liboke de poisson)

by ImmaculateBites on 21 October, 2014

Here is a dish that would make prepping for fish exceptionally easy and fish eating, tantalizingly tasty

 Plantain in banana leaves/ liboke de poisson

Fish in banana leaf or often referred to as Liboke de Poisson (Congolese dialect) which means pouches of food cooked in banana leaves –in this case fish. Just like the French term  en papillote, which means baked in?

 

This way of making fish is not only healthy but super easy to make – the leaves or package holds the steams and it penetrates the fish beautifully creating a moist fish with Amazing flavors.

 

Liboke de poisson.

People often ask; do plantain/banana  leaves alter food taste?

 

They certainly do- Banana/Plantain leaves leave a very distinct flavor and are fundamental in lots of dishes – throughout Africa, Central America, Caribbean, Mexico and some parts of Asia.

 Poisson de liboke

What do they taste like?  Well, I would say they do have an earthy flavor and sometimes can leave a hint of bitterness- if you cooking them too long, that is especially true with the ones I have purchased at the international markets or Hispanic stores abroad.

 

The spice blend can range from a variety of spices to traditional and exotic spices specific to ones location.

 Plantain in banana leaves/ liboke de poisson

Here, I used garlic, ginger, tomatoes, basil, parsley and green

Seasoning (one of my favorite spice blend) – when am using white fish I usually go all out. If using salmon, I try to keep it simple.

 

Fish in plantain leaf 

The two important factors involved in cooking a successful fish in banana leaves are: ensure your leaf is wrapped tightly, so the steam does not escape.

fish in banana leaf

You may use two bananas leaves one place on top of the other or use a foil paper to prevent any juice from escaping and adjust cooking time to the thickness of fish.

liboke de poisson 

Enjoy!

 

 

Fish in banana leaf (Liboke de poisson)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: African
Serves: 2-3
Ingredients
  • 2-3 fish about one pound or less (fillet or whole small fish)
  • 1 large onion sliced
  • 2-3 tomatoes sliced
  • 2-3 teaspoon minced garlic
  • 1-teaspoon ginger
  • Salt and pepper to taste
  • 1 lemon
  • Herbs (parsley, basil, thyme)
  • 1-2 teaspoon or more green seasoning (optional)
  • Chicken bouillon or Maggie to taste (optional)
Instructions
  1. Make three –four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside
  2. Prepare plantain leaves
  3. Cut the banana leaves into large rectangles, remove any ugly edges, submerge them in water to clean and drain pat- dry. Use aluminum paper if banana leaves are not available
  4. The leaves must be heated and wilted over an open high flame to make them flexible.
  5. Place the fish on the leaf, season with the entire spices divide equally among fish, and add onions and tomatoes.
  6. Then quickly fold banana leaves over it, and press sides into a rectangle shape making sure to press inwards so none of the juice from the fish runs out.
  7. Then fold the sides in to seal twice. You may use a rope to tie the bundle or place in foil paper. Repeat the process and set them.
  8. Bake fish for about 12-20 minutes depending on fish whole fish takes longer.
  9. Remove, let it cool and open check for doness.

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Bang Bang Shrimp

by ImmaculateBites on 19 October, 2014

Bang Bang Shrimp – The most amazing shrimp appetizer , it’s crispy , spicy and the sauce – to die for.

Bang Bang Shrimp

If you are a fan of both spicy and creamy, I would no doubt convince you simply by the saying creamy spicy shrimp. If however, you need additional convincing I am brimming with information to help lead  you right into the kitchen and get cooking with this sizzling sexy shrimp appetizer . Why spend time reading when you can be cooking up a storm in the kitchen and dancing after your first bite.

 Bang Bang Shrimp

I can say for sure you would not have any leftovers once you are done. In fact, you might end up eating the whole thing; I made a pound of these shrimp and was left with only about 6 pieces of shrimp, which I am eating today for breakfast- cold out of the fridge. Whenever, this popular shrimp appetizer is on a restaurant menu, I am all over it.

 Bang Bang Shrimp

Here is the deal you can go easy on the Chili sauce if you like spicy but not overly hot- 2 teaspoons would be a good balance. However, 4 are just perfect for me- the sweetness from the honey balances everything out.

 Bang Bang Shrimp

This crispy shrimp is banging that is all I can say – don’t be surprise that you would not be able to get the hit song – bang bang by Jessie J of your head once you make this shrimp.

My friends it is BANGING and am sure you want it!

Adapted from fakefinger.

5.0 from 1 reviews
Bang Bang Shrimp
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 2-4
Ingredients
  • 1 pound(30-40) peeled and deveined
  • For the sauce:
  • ½ cup mayonnaise
  • 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
  • 1tablespoon honey
  • 1teaspoon rice vinegar
  • 1cup buttermilk
  • For the breading mixture:
  • ½ cup all-purpose flour
  • ½ cup panko breadcrumbs
  • 1teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Oil for deep-frying
Instructions
  1. In a medium bowl mix mayonnaise, chili sauce, honey and rice vinegar; cover and set aside.
  2. In a large bowl mix flour, black pepper, onion powder, garlic powder, and salt; set aside.
  3. Next bread the shrimp by coating first in bread mixture, then into the buttermilk and back into the breading mixture – Place on a plate.
  4. To help the breading stay on the shrimp let it rest in the fridge for about 10-20minutes
  5. Heat a saucepan on medium high heat with oil or use your deep fryer to 350 degrees F.
  6. When hot is hot enough deep fry shrimp 2 to 3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. You may have to do so in batches
  7. Mix shrimp with sauce start with ½ of the sauce and add more according to preference . Enjoy!

Bang Bang shrimp

Bang Bang shrimp

Bang Bang shrimpBang Bang shrimp

IMG_5860

Bang Bang shrimp

Bang Bang shrimp

Bang Bang shrimp

Bang Bang shrimp

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