Chef Yia Vang of Union Hmong Kitchen in Minneapolis brings us his One, a recipe for a whole fish wrapped in banana leaves. This is a full-hearted family recipe as Yia, who grew up in Northern Wisconsin, spent hours fishing off the dock with his father. The recipe is simple. Based on quality ingredients with a gentle and aromatic method of steaming, you can use with any seafood. There’s nothing more impressive than unveiling this banana leaf-wrapped fish to company and serving it with his flavor-packed sauce, a squeeze of lime, and handfuls of fresh herbs.
Tart preserved lemons, buttery Castelvetrano olives and crunchy fennel round out a broth based on whole canned tomatoes.
One great thing about having fish for dinner is that it doesn’t take long at all to cook.