Mango Glazed Mahi Mahi banana Leaf Tamale
Ingredients
- 4 Sheets banana leaves cut into 8 to 12 inch squares (You may be able to get more than 4 sheets out of 1 leaf)
- Salt and Pepper to taste
- For Corn tamale:
- 1/2 Cup Corn Meal
- 1 tsp Chopped fresh garlic
- 2 Tbsp Coconut oil
- 2 Cups Coconut Milk
- 1/2 tsp Ground Cumin
- For Fish:
- 4 Each 4 to 6 oz. mahi mahi filets, bones and skin removed.
- 1/4 Cup 5 spice Asian Spice mix.
- Coconut oil for cooking
- For mango Glaze:
- 1 Whole Fresh mango
- 1 tsp Chopped Fresh Ginger
- 1/4 Cup Lime Juice
- 2 Cups Water
- 2 Tbsp Sugar
- 1 Each Cinnamon Stick
- 1 Tbsp Coconut Oil
- Avocado salsa to serve with fish: recipe to follow.
Instructions
- make the mango Glaze: Peel the mango carefully. Cut the meat from the pit and cut into pieces about 1 inch. Heat coconut oil in a pot. Add in the ginger and sug. Stir until the sugar is melted and the ginger softens. Add in the mango. Stir until well coated. Then add the juice and water. Simmer until half the liquid evaporates. Then remove from the heat and puree in a blender. Set aside.
- make the Corn Tamale filling: Heat Coconut Milk, garlic and cumin in a pot. Bring to a boil. Then, whisk in the corn meal. Continue whisking until well incorporated. If it thickens too quickly, add a little bit of water. Cook for about 10 minutes over low heat. Then, stir in the coconut oil and season with salt and pepper.
- Rub some 5 spice on the fish fillets. Let it soak in for a few minutes. Heat Coconut oil in a saute pan. Sear the fish about 1 minute per side until it gets a nice color. But, leave the fish raw inside.
- Preheat oven to 400
- Dip the banana leaves in boiling water to make more pliable if necessary. If the are fresh enough, they may be pliable enough as is. place a generous spoonful of the corn tamale mix in the center of the banana leaf. Place the fish on top of that. Then glaze with the mango. Wrap the banana leaves up like you would do a spring roll or Phyllo by folding two sides partially over the top, then roll the rest up. You can use a thin strip of the banana leaf to tie it into a bundle. Place the packets on a sprayed sheet pan and cook in the oven about 10 to 15 minutes. You can insert a meat thermometer to check that it is cooked through. You want an internal temperature of 145 degrees.
- To serve: Present the packets on a plate with the salsa on the side. Let guests open their own packets or you can pre-open and put the salsa on top. I think letting them open their own is a nicer surprise. While banana leaves are "technically edible", they are really too tough to eat. They serve as a serving vehicle and cooking medium to hold the steam in and keep food moist during cooking.