Mero Zambezi a la Parrilla en Aromosas Hojas de Plátano
(Grilled Zambezi Bream in Fragrant Banana Leaves)
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mayo 28, 2025
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Ingredientes
-
2 whole fish Pargo Zambezi fresco
(About 600g each, cleaned and scaled)
-
4 large sheets Hojas de plátano
(Washed and softened over heat)
-
50 grams maní molido
(For subtle nutty flavor in the marinade)
-
4 pieces Dientes de ajo
(Aplastado)
-
2 cm piece Jengibre fresco
(Rallado)
-
3 tbsp Jugo de Limón Fresco
(preferably freshly squeezed)
-
1 piece Chile rojo picante
(Deseeded and finely chopped, adjust to taste)
-
1½ tsp Sal
(Ajustar al gusto)
-
1 tsp Pimienta negra
(Recién molido)
-
2 tbsp Aceite vegetal
(For marinade)
-
2 tbsp Hojas de cilantro fresco
(Picado, para decorar)
(About 600g each, cleaned and scaled)
(Washed and softened over heat)
(For subtle nutty flavor in the marinade)
(Aplastado)
(Rallado)
(preferably freshly squeezed)
(Deseeded and finely chopped, adjust to taste)
(Ajustar al gusto)
(Recién molido)
(For marinade)
(Picado, para decorar)
Nutrición
- Porciones: 4
- Tamaño de porción: 1 wrapped bream with sides (approx. 300g)
- Calories: 350 kcal
- Carbohydrates: 8 g
- Protein: 42 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 700 mg
- Cholesterol: 85 mg
- Calcium: 65 mg
- Iron: 2.2 mg
Instrucciones
-
1 - Prepare Banana Leaves:
Gently soften banana leaves by passing them over an open flame or dipping briefly in hot water until pliable to prevent tearing during wrapping.
-
2 - Make Marinade:
In a bowl, combine crushed garlic, grated ginger, lemon juice, vegetable oil, chili, ground peanuts (if using), salt, and pepper. Mix well to form a thick marinade.
-
3 - Marinate the Fish:
Score both sides of the bream deeply. Rub the marinade liberally inside the cavities and over the fish. Allow to rest for at least 15 minutes for flavors to infuse.
-
4 - Wrap fish in banana leaves:
Place each marinated fish on a banana leaf sheet. Wrap securely using kitchen twine or toothpicks to seal the parcel, ensuring juices stay inside during cooking.
-
5 - Grill the fish parcels:
Preheat grill to medium-high. Place banana leaf parcels on the grill and cook for about 12-15 minutes on each side, until fish is opaque and flakes easily.
-
6 - Serve Garnished:
Remove fish parcels from grill, unwrap carefully to release aromatic steam. Garnish with chopped fresh coriander leaves and serve immediately with rice or steamed vegetables.
Gently soften banana leaves by passing them over an open flame or dipping briefly in hot water until pliable to prevent tearing during wrapping.
In a bowl, combine crushed garlic, grated ginger, lemon juice, vegetable oil, chili, ground peanuts (if using), salt, and pepper. Mix well to form a thick marinade.
Score both sides of the bream deeply. Rub the marinade liberally inside the cavities and over the fish. Allow to rest for at least 15 minutes for flavors to infuse.
Place each marinated fish on a banana leaf sheet. Wrap securely using kitchen twine or toothpicks to seal the parcel, ensuring juices stay inside during cooking.
Preheat grill to medium-high. Place banana leaf parcels on the grill and cook for about 12-15 minutes on each side, until fish is opaque and flakes easily.
Remove fish parcels from grill, unwrap carefully to release aromatic steam. Garnish with chopped fresh coriander leaves and serve immediately with rice or steamed vegetables.
Más información sobre: Mero Zambezi a la Parrilla en Aromosas Hojas de Plátano
Zambezi Bream Wrapped in Banana Leaves: A Taste of Zambia
Zambezi Bream Wrapped in Banana Leaves is a standout traditional Zambian dish that celebrates regional freshwater fish and simple yet flavorful preparation techniques. This recipe highlights the beauty of grilling whole fish carefully wrapped in banana leaves, an ancient cooking method prevalent in various African and tropical cuisines, used to infuse subtle herbal aromas and retain moisture.
Historical and Cultural Perspective
Banana leaves have historically been used as natural cooking vessels and serving plates in many African communities, including Zambia. They not only impart a distinct, mildly sweet aroma but also make for eco-friendly packaging. Fresh river fish like the Zambezi bream is a staple source of protein for communities living close to the Zambezi River.
Why This Dish is Unique
Unlike frying or baking fish uncovered, cooking in banana leaves locks in its delicate moisture and all marinade flavors, making the flesh extraordinarily tender and infused. Incorporating ground peanuts into the marinade introduces a traditional African twist, adding richness and subtle depth.
Tips for Success
- When selecting banana leaves, ensure they are fresh and bright green without tears.
- Scoring the fish before marinating helps the flavors penetrate deeply, ensuring each bite is flavorful.
- Wrap the parcels tightly but gently; loose wrapping risks drying the fish, too tight can cause tearing of leaves.
- Adjust chili according to heat preference – can be omitted for milder taste.
Serving Suggestions
Serve this flavorful fish alongside staple sides such as nshima (fermented maize porridge), steamed vegetables, or fragrant pilau rice. The simplicity yet robust flavor balance of this recipe makes it a perfect main dish for gatherings or special occasions.
Personal Thoughts
This recipe connects deeply to Zambian cultural identity and showcases natural, local ingredients thoughtfully prepared. It also teaches the value of traditional techniques’ sustainability with banana leaf usage. The fusion of tart lemon, spicy chili, and rich peanuts fondly reminds home and the vibrant African culinary landscape.
Incorporating this dish into your repertoire provides an exciting way to explore authentic African cuisine while enjoying healthy, delicious grilled fish infused with unique natural herbs and ingredients.
