Sunday, November 11, 2007

Parrot Fish Samoan Style

This is my good buddy Danny Punimata who came over to my place yesterday to hang out and cook some off the hook parrot fish for us...and I must say, It was definitely some of the most delicious fish I have eaten ...so I'm sharing his secret recipe with you..

start off with some nice cleaned and scaled parrot fish...My mouth is watering already!

You will need to cut a couple banana leaves, make sure they are cleaned thoroughly and cut them into pieces that are bigger than your fish.

The special sauce for the fish is made of Mayo and Kimchi base (which can be purchased in just about any store here on saipan). Your going to need about one cup of mayo and 3-4 tablespoons of kimchi base (depending on how big your fish is and how much of a kick you want. More kimichi base= more kick) You want to make sure you have enough sauce to give your fish a good coating.

Special sauce should be stirred well by someone with GREAT enthusiasm
(see photo above..he he)

salt and pepper your clean fish
lay out a piece of foil big enough to cover the entire fish and banana leaf. Place the banana leaf on top of the foil and the fish on top of the banana leaf.

Fill the cavity of the fish with the special sauce

Slather a lot of the sauce on top of the fish

Lay out some lemon slices on top of the fish

Your fish should look something like this at this point...how Gorgeous!

Cover the fish with banana leaves

Tie the banana together with some string (in this case they used some of the fiber from the middle of the banana leaves)

Wrap the entire banana covered fish in foil (this will ensure that none of that delicious juice escapes)

Bake for about 25 minutes at 350 ° (depending on the size of the fish...bigger fish may take a little longer but you don't want to over cook so keep an eye on it)

Open carefully and ENJOY your absolutely DELICIOUS parrot fish!

( be careful not to swallow any bones)

15 comments:

Anonymous said...

Mannge!

Anonymous said...

Faka, aftah work I gon go china town buy 3 fish fish and cut my neighbos banana leaf, and make one of this for me hahahah look ono!

Marilyn said...

You don't catch parrot fish with a hook.

Anonymous said...

Sorry to disagree Marilyn,I caught one on 25#. It was clicking its beak and flapping wildly. I tried to dislodge the hook and throw it back but it bit me and when I tried covering it with a towel to try again, it died. Guess it took too long for me to bandage myself. Anyway, that's why I looked at this site-to find a way to cook the thing. Maybe, you were trying to warn people like me NOT to try hooking? Neophytes shouldn't be left to unhook Uhu on their own...

JenPB said...

Thanks for posting these instructions! Late last night we were gifted with a parrotfish and some lobster by locals just down the road. We steamed the lobster and had them as a midnight snack. Uhu is on the grill right now following your instructions (minus leaves - sadly, we couldn't acquire any today). Can hardly wait! :)

Anonymous said...

Thank you so much for posting this recipe, it's made my job of presenting the parrot fish dish a lot more easier and worth every cent!As a Pacific Islander living in Lusaka, Zambia,any seafood purchase here evokes a lot of nostalgia and the best recipe is sought after!!I can already taste this just looking at the photos..faafetai lava :)))

Anonymous said...

I am so happy to see how this is done. We live in Guam and are baking our very first parrotfish, just as you instructed. (Love the enthusiastic stirrer).
Thanx for the Yummy recipe!

Jessica Harris said...

Faka, aftah work I gon go china town buy 3 fish fish and cut my neighbos banana leaf, and make one of this for me hahahah look ono!

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