Banana Leaf Steamed Cod

REGION: Southeast Asia INGREDIENT I'VE NEVER USED BUT WILL GLADLY USE AGAIN: Yu choy, a leafy green in the mustard family that wilts like spinach but tastes like pepper!

RECOMMENDED CHEF's JUICE: A light white wine

NUMBER OF GLASSES CONSUMED IN THE COOKING PROCESS: 2 - low anxiety cooking!

I'm new to seafood. My midwest upbringing had little use for it. Couple that with my young adult vegetarian rebellion and you'll find me far, far away from fish. I didn't like fish. It was a texture thing. I'd envision the slimy skin of a once flapping sea creature sliding down my neck and it turned me off the taste profile entirely. But with rising adulthood, and my indoctrination into a Japanese in-law family, I've had no choice but to try - to taste- and much to my surprise - to enjoy the aquatic life!

But let's not get crazy. I like flaky fish that is cooked and dressed up with something that masques true fish flavor. Bite-by-bite I'll get to the point where I can sit in a room with an octopus head, but for now let's celebrate these small victories and the fact that I'm willing to do right by Cod in my kitchen!

Hiro, however, is Japanese born and fish-first when it comes to food preferences. So, I've elected to start this culinary adventure in making us a banana leaf steamed cod with spiced rice, yu choy, and coconut. These exotic compliments can be procured at most asian supermarkets and are relatively easy to work with. Glasses ready? Pour something white. Haven't any white? Pour whatever your favorite blog pairing beverage and let's take a crack at this fancy fish dish:

Here's what you'll need:

Cod Filets Long Grain White Rice

Banana Leaves - get the really long ones - the ones that seem comically large at the asian grocer

Cloves Garlic

Bunch Yu Choy

Clementine

Lime

Large bunch of cilantro

Ginger

Coconut Flakes

Nigella Seeds, Cumin Seeds, Ground Mustard, Ground Cardamon, Cayenne Pepper - mixed together to create Banana Fish Spice Blend"

Here's what you'll do:

Follow this recipe, with wine.

The banana leaf seems comically large. I folded over my leaf multiple times but never created a secure pocket to trap heat. My fish didn't come out as flaky as I would like on account of this. So, try to either trim your banana leaves to eliminate risk of oven exposure, or, just fold it correctly.

TIP: the spiced rice aromatics smell amazing while cooking. Have people nearby. It makes you look really impressive! Also, be kind to your rice- don't disregard it like a middle child thinking the fish will require all your time and attention. The fish will be fine. But if you screw up the rice, you've basically killed the foundation of this dish, so be gentle.

PITFALL: I drizzled too much oil on the fish at the finish. Don't do that. Your fish is good on it's own - a very light drizzle will do!

INADVERTENT SYMBOLISM:

Fish as the first born. So much time and attention is afforded the fish. It gets a fancy oil coating - it gets pampered with time and attention.

Rice as middle born. Everyone forgets about the rice because it just sits in a heaping mass at the bottom of your star protein. Don't be like everyone. Carefully consider your rice!

Banana Leaf as the youngest. Difficult, hard to handle, and in need of constant consideration.

VERDICT:

Success! I'd advise serving this up in the summer because the clementines add a seasonal sweetness that compliments warm weather. Go treat yourself with another glass of chef's juice you remarkable chef you!

#bananaleaf #steamedcod #spicedrice #yuchoy #coconut #southeastasian