Banana Leaf Spanish Mackerel With Roasted Shallot Pico
“This recipe is from our friend Gary Ly, former chef de cuisine at Underbelly, in Houston. Not only is he a talented cook, he is a determined lover of seafood.”
Servings 2people
Ingredients
Nuoc Mam
1cupwater
2tablespoonsRed Boat fish sauce(see note)
½cupsugar
1clovegarlic,minced
Roasted Shallot Pico
1teaspoonvegetable oil
3large shallots,peeled
kosher salt and pepper,to taste
4grape tomatoes,cut in half
1sprigmint
4sprigscilantro
1red Thai chile(optional)
The Fish
1whole Spanish mackerel(see note), about 1 pound, cleaned and scaled
1bunchfresh dill
1teaspoonground turmeric
1clovegarlic,minced
kosher salt and pepper,to taste
1teaspoonvegetable oil
2large banana leaves
mint leaves, cilantro sprigs, and dill sprigs,for garnish
Directions
Nuoc Mam
Place all ingredients in a pot and bring to a boil.
Remove from heat and let cool completely.
Roasted Shallot Pico
Heat the oven to 350 degrees.
Drizzle the oil over the shallots and season with salt and pepper. Place in the oven and roast until they start to char and the shallots get really sweet, about 10 to 15 minutes.
Remove from the oven and let cool. Once they’ve cooled, roughly chop the shallots.
Mix the shallots with tomatoes, herbs, and red chile, if using. Season the pico with salt, pepper, and Nuoc Mam to taste.
The Fish
Score the mackerel on both sides and pat dry.
Finely chop half the dill and combine with the turmeric and garlic. Rub the fish all over, inside and out, with the herb mixture.
Season with salt and pepper, and rub with the oil.
Lightly heat the banana leaves over a grill or a stove burner to make them more pliable.
Prepare a grill to medium heat. Wrap the fish in the banana leaves and tie tightly using kitchen twine. Place over a cooler spot on the grill and let cook for about 12 to 16 minutes. (This can also be done in the oven at 350 degrees for about 20 minutes.)
Once the fish is cooked through, remove it from heat and carefully cut open the banana leaves.
Pour the Roasted Shallot Pico over the top with all the juices. Garnish with mint leaves, cilantro sprigs, and the remaining dill sprigs.