Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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Please Fave the original Here

Lovely plumage!!! from !

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Please Fave the Original Submission: https://www.furaffinity.net/view/10684280/

A fine fish dish from the kitchens of tigerbread

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Hawaiian Steamed Parrot Fish served with Jasmine Rice

(Tropical, fresh, and tasty. Exotic fish for an exotic recipe.)
**Medium Difficulty**
Serves 2 to 4

1 Whole Parrot Fish (2 to 3 lbs), scaled, gutted, scored four times on each side
2 Tbsp Fresh Garlic, minced
2 Tbsp Fresh Ginger, minced
2 Tbsp Scallions, fine chopped
½ cup Red Onions, sliced
1 cup Button Mushrooms, sliced
½ cup Tomatoes, diced
¼ cup Mayonnaise
1 ½ Tbsp Lemon Juice
1 ½ tsp Salt
1 tsp Ground White Pepper
2 ½ Tbsp Dried Basil
Thai Chilli Peppers, smashed once (optional)
1 cup Cilantro (optional)
Several Banana Leaves for covering (Approx 5 to 6 sheets)
Soy Sauce to taste

1.) In a medium sized bowl, mix Mayonnaise, Lemon Juice, Salt, Ground White Pepper, and Basil together, and set aside

2.) Place a couple banana leaves down and placed your prepared Parrot Fish onto the leaves. Stuffed in some Garlic, Ginger, Cilantro, Tomatoes, Red Onions, Thai Chilli, and Scallions in the scores on both sides of the Parrot Fish. Then Stuff the inside cavity of the fish, while reserving some vegetables for garnish.

3.) Evenly and lightly coat your Parrot Fish with the Lemon Mayonnaise Mixture on both sides of the fish.

4.) Wrap the entire Fish with more Banana leaves to make a neat package. Then wrap the entire package in Foil to make sure nothing leaks. Place on a Oven pan with a rack.

5.) Place into an oven set at 400 degrees F, for 30 minutes. (cook for 10 minutes longer if you prefer)

6.) When the Fish is cooked to your preferred doneness, remove from the oven, and carefully unwrap your fish from the Banana leaves, and portion enough fish for two people. Discard cooked Banana Leaves (don't eat them). Sprinkle some fresh Tomatoes and Cilantro on top, season with Soy sauce to your liking, place some lemon wedges on the side, and serve with rice. Enjoy!

Extra Info: Parrot Fish is not a common fish Americans eat, and I sort of understand why. It’s a very beautiful fish, but it does have a lot of bones to pick through so BE CAREFUL when eating the fish. It also takes some skill to scale and gut the fish because it’s a tough creature. Its body is covered in large hard scales, and its flesh is thick. It also has a pretty powerful mouth that in the ocean it uses to eat Algae from coral. It chips off pieces of coral and grinds it up. All those beautiful White Sand beaches we all love? Made from Parrot Fish Poop. Well. Partly. A lot of it is ground up shells as well. Hehe.

You’re probably thinking Mayo is a weird ingredient for a Fish Recipe, but it actually works very well. Especially if you make your own with Olive Oil and an Egg Yolk. The jarred stuff can be very “bleh.” Thai red peppers are optional. If you don’t like spicy, then you don’t have to add any at all.

This recipe can easily be used for other types of fish as well. Try it with Bass, Salmon, and Red Snapper!

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Extra Photos of Preparations:

Ingredients For Parrot Fish

http://www.furaffinity.net/view/10684323/

Here we have our beautiful Parrot Fish. It's already been Scaled, Gutted, and cleaned by the wonderful people at the Fish Market. Be sure to get fish from places you trust that are clean, and keep their Fish nice and fresh. The fins and the barbs have also been removed for safety and easy prep.

The ingredients shown are:

Half a Lemon
Mayonnaise
Cilantro
Diced Tomatoes
Sliced Mushrooms
Slices Red Onions
Minced Garlic
Chopped Scallions
Minced Ginger
Thai Bird's Eye Chilli Peppers
Banana Leaves
and 1 Whole Parrot Fish

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Stuffing your Parrot Fish

http://www.furaffinity.net/view/10684365/

Stuffing the Fish is a great way to really get a lot of flavor into the meat. Especially with Ginger and Garlic if nothing else. Adding such ingredients as Mushrooms, tomatoes, and onions that release a lot of moisture when cooking will help the fish steam; not to mention add beautiful color and flavor.

Remember to stuff the inside cavity as well, and if you like to eat the brains of the fish, stuff the head as well! not everyone likes eating the head, so that's completely optional. :3

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Wrapping your Parrot Fish in banana Leaves

http://www.furaffinity.net/view/10684407/

Banana Leaves give a subtle but very unique flavor to dishes. You can instantly tell something has been steamed in a Banana leaf versus without. It's sweet, and sort of nutty. Like a walnut almost. Here we have our Parrot Fish ready for the Oven that I've preheated to 400 Degrees F. The Banana Leaf Package will be wrapped in Foil more so for easy clean up than anything else. It will help steam it as well, but the banana Leaves do a good job on their own. For me though, the less to clean up after dinner the better! :3

Remember to discard the Banana Leaves after you're done! They're not very good to eat.


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