Thai Fish in Banana leaf
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Ingredients
- 3 fillets salmon, red snapper, cod, or other fish
- 1 pkg. banana leaves (if frozen, thaw under running water)
COCONUT MARINADE/SAUCE:
- 1 onion
- 2 cloves garlic
- 1 thumb-size piece of ginger, sliced
- 2 tsp. ground coriander
- handful of basil and coriander leaves each
- 2 Tbsp. fish sauce
- 1/2 can good-quality coconut milk
- 2 kaffir lime leaves, snipped into slivers with scissors,
- 1 fresh red chili, sliced
- 1 tsp. chili powder
- juice of 1/2 lime
Method
- STEP 1Place all curry marinade/sauce ingredients in a food processor and blend well. Can be done ahead and kept in the fridge.
- STEP 2Marinate the fish fillets in half the Marinade/Sauce for at least 15 min.
- STEP 3Cut Banana leafs to size, place fish fillet into the centre of each parcels and wrap the sides around to obtain a package. Turn it seam-side down to keep sides from opening and place in glass casserole.
- STEP 4Bake for 15 min at 200 degrees then check if the fish is cooked potentially leaving it in the oven a bit longer.
- STEP 5To serve the fish, scoop several spoonfuls of coconut rice onto the side of the fish. Spoon some curry sauce (marinade) over the fish, then add a sprinkling of basil and/or coriander leaves. Goes well with stir fried Pak Choi.
