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Asian-style fish baked in a banana leaf
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Moist and flavorful Asian-style fish cooked in banana leaves.
Ingredients:
  • 1 large fresh banana leaf (see Notes)
  • 800g whole snapper (or red emperor), cleaned
  • 28.00 gm Thai red curry paste or laksa paste
  • 40.40 gm coconut cream (use the thick cream from the top of a can of coconut milk)
  • 40.00 ml finely shredded ginger
  • 8 makrut lime leaves, thinly shredded (see Notes)
  • 40.00 ml coriander sprigs
  • 1 long red chilli, sliced on an angle
  • 400.00 gm steamed white rice, to serve
  • 3 slices fresh lime or lemon
  • 48.80 gm fish sauce
  • 44.00 gm sweet chilli sauce
Instructions:
  • Preheat the oven to 180C. Rinse the banana leaf and trim off a portion for wrapping the fish, setting aside some for presentation.
  • Lay a square of foil on top of a banana leaf, ensuring it's bigger than the fish. Place the fish on top. Make 2 cuts in the thickest part of the flesh. Spread curry paste over the fish, then pour coconut cream on top. Sprinkle with ginger and lime leaves. Wrap the fish in the leaf, positioning the head and tail at each end, and tie securely with kitchen string.
  • Place the parcel in a roasting pan and bake for 40 minutes or until fully cooked. To check for doneness, gently open the leaf and insert a knife along the backbone. If the flesh separates easily from the bone, it's ready to serve.
  • Prepare the dressing by cutting the lime into small wedges and combining with fish sauce, lime juice, and sweet chili sauce.
  • Lay the banana leaf flat on a platter lined with fresh banana leaf, if preferred. Drizzle the dressing on top, sprinkle with coriander and chili, and enjoy with rice.

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