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Never has the processing of your sport caught fish been easier. Fisherman's Processing is ready to show you how easy it is to have your catch processed More...


The game has changed! Today's angler realizes the importance of fisheries management and understand that more isn't better. Customers now take less fish, but demand a higher standard in the way their catch is handled. From state-of-the-art RSW storage to the finest procedures in the processing of their catch - they're guaranteed no finer product for their tables! Since 2010, We've set the bar for sport-caught fish processing. More...::

Fisherman's Processing 2837 Historic Decatur Rd. San Diego, CA 92106 (619) 255-3128

Conveniently located 1.2 miles from the Sportfishing Landing in Liberty Station!

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FISH BAKED IN BANANA LEAVES WITH SHIITAKE MUSHROOMS & BLACK BEAN GARLIC SAUCE 

Hi Folks.  Here is a great recipe that goes great with any fish and the banana leaves work great, but foil or parchment paper pouches do a good job as well

masala curry
click image [+]

Ingredients for the fish marinade:
4 - 6 to 7 ounce fish filets
1/4 - cup light soy sauce
1/4 - cup Kikkoman sweet cooking rice seasoning wine
1 - Tablespoon of corn starch
3/4 - teaspoon of sesame oil
1 - Serrano chili seeded and fine diced

Ingredients for topping:
Banana leaves come frozen in 12 x 12 sheets (Asian markets)
4 - Shiitake mushrooms
2 - Green onions (scallions) sliced fine on the bias 
1 - 1/2 tablespoons of minced ginger
2 - Tablespoons of black bean garlic sauce (Asian section, Lee Kum Kee or Dynasty brands at your market)
1 - Tablespoon of light soy sauce

Recipe as follows:

Pre-heat oven to 375 degrees.  Pre-thaw banana leaves unless you use foil or parchment paper.  Whisk all the ingredients for marinade together and cover fish and set in the fridge for 30 minutes.  After that time, turn over and marinade for another 30 minutes for a total of one hour.  While fish is marinating, combine all the ingredients for the topping.  When fish is ready, place on banana leaves or foil or parchment paper.  Divide the topping into four equal parts and top the fish and fold up tight and bake for 15 minutes or until desired doneness.  When done, open and plate and garnish with sliced green onions!  Great sides are white rice and garlic ginger sautéed green beans (shown in photo) enjoy!

From the Pelican.

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