Grilled Vietnamese Fish in Banana Leaves
Photography by Aaron McLean.
Fish bites wrapped in banana leaves coated with chilli and coconut cream. Served with rice and fresh herbs to complete this flavourful vietnamese dish.
Serves: 6
INGREDIENTS
600 grams firm white fish fillets
2 tablespoons coconut cream
2 tablespoons fish sauce
2 tablespoons vegetable oil
pinch of chilli powder
½ teaspoon ground turmeric
1 teaspoon caster sugar
2 cloves garlic, crushed
2 spring onions, thinly sliced
sea salt and freshly ground pepper
To cook
2 banana leaves cut into 6 large squares or 6 squares of foil
toothpicks
To serve
Thai basil or mint
hot cooked rice or noodles
METHOD
Cut the fish into large, bite-sized pieces.
Combine all the remaining ingredients in a large bowl and season. Add the fish and turn to coat well.
To cook: Place the fish in a single layer on the pieces of banana leaf and fold in the sides to form a package. Secure with toothpicks.
Cook on a preheated barbecue flat-plate or in a hot sauté pan for 3-4 minutes each side.
Unwrap the parcels and serve with rice, fresh herbs and nuoc cham.
Pantry note: Banana leaves are available from Asian food stores in the frozen food section. Thaw before using.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!