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Steamed Tilapia in Banana Leaves
Steamed Tilapia in Banana Leaves
by Chef Boy Logro


Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Banana leaves can be found in most Latin American or Southeast Asian markets - usually, they're found in the freezer section. They have a pleasant scent that smells somewhat like tea, and wrapping fish in banana leaves and steaming them imparts some of the banana leaf flavor in them. Plus, the banana leaf acts as a convenient little packet for holding other ingredients with the fish, and keeps the fish from falling apart or losing delicious juices.


kusina ingredients
  • 1 kg. Tilapia
  • 100 g. Ginger julienne
  • 50 g. Garlic thinly slices
  • 100 g. Red onion slices
  • 30 g. Green chili julienne
  • 100 g. Tomatoes round slices
  • 50 g. Lemon grass, white part only, chopped
  • ¼ cup Calamansi juice
  • ¼ cup Olive oil
  • 24 inches Banana leaves
  • 1 tbsp. Salt
  • 1 tsp. Crushed black peppercorn


kusina instructions
1 Season tilapia with salt, pepper, calamansi juice.

2 Lay banana leaves on chopping board. Drizzle with olive oil. Fill inside half portion of ginger, garlic, red onion, green chili, tomatoes, lemon grass.

3 Place on top remaining half portion of ginger, garlic, red onion, green chili, tomato, lemon grass. Season with salt and pepper and drizzle with olive oil.

4 Wrap with banana leaves, then place in steamer for 1 hour or until done.

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