Food & Cooking Recipes Ingredients Seafood Recipes Banana-Leaf-Wrapped Grouper with Curry Sauce 5.0 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andrew McCaul Prep Time: 20 mins Total Time: 20 mins Servings: 4 Frozen banana leaves, which are inedible, are available at Asian markets. If you can't find them, parchment works just as well. Recipe adapted from Amanyara Resort, in Turks and Caicos. Ingredients 1 ¼ teaspoon curry powder 1 large garlic clove, very coarsely chopped 1 tablespoon chopped scallion, plus 3 tablespoons very thinly sliced scallions cut on bias, for serving (from 3 scallions) 1 piece (1 ¼ inches) ginger, peeled and coarsely chopped 1 tablespoon fish sauce 1 teaspoon agave nectar or honey ⅓ cup unsweetened coconut milk 1 tablespoon fresh lime juice (from 1 lime), plus 4 lime wedges, for serving 4 thawed frozen banana leaves (optional) 4 skinless grouper fillets (6 ounces each; 1 ½ inches thick and about 5 inches long) ¼ teaspoon coarse salt 3 ounces cherry tomatoes, preferably yellow and red, cut in half (⅔ cup) ¼ cup fresh cilantro sprigs Directions Toast curry powder in a dry skillet over medium heat, swirling constantly, until very fragrant, about 1 minute. Let cool. Puree garlic, chopped scallion, ginger, fish sauce, agave, coconut milk, lime juice, and 3/4 teaspoon toasted curry powder in a small food processor until smooth. Cut out four 10-by-12-inch rectangles from banana leaves or parchment; wipe leaves with a damp towel. With 1 long edge of each rectangle facing you, lay a fillet lengthwise in center of each, about 1 1/2 inches from bottom. Season each with salt and remaining toasted curry powder, and top with 1 tablespoon curry sauce. Fold short sides of rectangle over fish, then fold up bottom edge. Fold top edge over packet, and tuck underneath. (Don't worry if leaves tear a little.) Place 2 packets in each layer of a 2-layer bamboo steamer or all 4 in a stainless steel steamer. Fill a large pot with 1 to 2 inches water, and place steamer in pot. Bring water to a boil, then reduce heat to medium. Cover, and steam until fish is just cooked through, 10 to 11 minutes, rotating layers halfway through if using bamboo steamer. Remove from steamer, unwrap, and blot excess liquid from the leaves or parchment with paper towels. Drizzle fish with remaining sauce. Top with tomatoes, sliced scallions, and cilantro, and serve each on a banana leaf or parchment with a lime wedge. Cook's Notes Healthy TrickTop fish with sauce before steaming it in a banana leaf or parchment to deeply infuse it with flavor. Rate it Print