Grilled Fish in Banana Leaf
Grilled whole fish wrapped in banana leaf with a garlic, ginger, coriander root, and peppercorn paste. Served with a fresh chile lime sauce for a traditional Asian grilled seafood dish.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
90 minWrapping a whole fish in banana leaf before grilling does something foil can’t quite replicate. The leaf steams the fish in its own juices while adding a subtle, grassy sweetness to the flesh. The garlic, ginger, coriander root, and black peppercorn paste rubbed over the entire fish infuses every bite with aromatic heat.
Red snapper or striped bass work best here, but trout is a great option if you wrap each one individually and cut the grilling time way down. The 30-minute marinade after rubbing the paste on is enough for the flavors to penetrate without the soy sauce breaking down the flesh.
The chile lime sauce served alongside is sharp, hot, and bright. Serrano chilies, garlic, and cilantro pounded into a paste with lime juice and a splash of broth make a dipping sauce that wakes up every forkful.
Chef Tips
- Soften the banana leaf in boiling water for just a few seconds. Too long and it tears; skip this step and it cracks when you fold it.
- Oil the glossy side of the leaf generously where the fish sits. This prevents sticking when you unwrap.
- Secure the package well with toothpicks. A loose wrap lets steam escape and the fish dries out instead of steaming.
- If you can’t find banana leaves at an Asian grocery, aluminum foil works. You lose the subtle flavor but the steaming method still delivers moist fish.
Variations
- Add lemongrass stalks inside the fish cavity before wrapping for an extra layer of citrusy fragrance.
- Use the chile lime sauce on grilled shrimp or chicken for a versatile condiment.
- Swap coriander root for extra cilantro stems if coriander root is unavailable.
Ingredients
Directions
This recipe illustrates the popular use of banana leaves as a food wrapper in Asia. Aluminum foil works well as a substitute.
In a mini food processor, add the garlic, peppercorns, coriander root and ginger; process into a fine mince.
Transfer into a mortar and pound into a smooth paste; add soy sauce and blend thoroughly.
Clean fish and pat dry with paper towel.
Rub garlic mixture over entire fish; set aside for 30 minutes.
Choose a banana leaf about 6 inches longer and 3 times wider than the fish.
Rinse leaf with cold water to clean. Plunge leaf into a pot of boiling water for a few seconds to soften.
Wipe dry. Using a knife or scissors, remove the thick spine in the leaf.
Place the leaf with its glossy side down on a work surface.
(Use more leaves if needed).
Brush oil on the leaf where the fish will lie.
Set the fish with the marinade on the oiled surface.
Fold over the wide sides overlapping at the top and secure with toothpicks.
Turn over package, fold over ends to enclose sides, and secure ends with toothpicks to make a neat parcel.
Set packet about 3 inches above medium-high heat coals and grill each side for 8 to 10 minutes.
NOTE: If using trout, marinate the 4 fish together.
Wrap each one individually and reduce the grilling time to about 3 minutes on each side.
Serves 4 as part of an Asian multicourse menu.
Transfer to a serving plate.
Open leaf and serve with accompanying sauce.
CHILE LIME SAUCE: In a mortar or a mini-food processor, add the chiles, garlic, coriander leaves, sugar and salt; pound (or chop) into a smooth paste.
Put chile mixture into a saucepan with lime juice and stock; bring to a boil and serve.
Comments
