Asian Recipes - Fresh Fish Grilled in Banana Leaf Recipe

Ingredients

• 1 to 1 1/2 pounds/500 to 750 g fresh fish cleaned, scaled and gutted

• 3 to 4 tbsp/45 to 60 ml vegetable oil

• Banana leaves, fresh or frozen

• Small peeled shallot onions, fresh chilies and lime wedges for garnish

Spice Paste:

• 1 stalk lemon grass, finely minced

• 3 slices galanga, finely minced

• 3 large fresh red chilies, finely minced, or 1 tbsp/15 ml ground chili paste

• 4 cloves garlic, finely minced

• 2 large shallot onions, finely minced

• 2 tbsp/30 ml shrimp paste

Serves 4

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Method:

1. Prepare all ingredients and have at hand. Using a mortar and pestle or a small blender or food processor, pound or grind the spice paste ingredients in the order given until they form a coarse paste.

2. In a small pan heat 3 to 4 tbsp/45 to 50 ml oil until hot and add the spice paste. Cook, stirring until the aroma is fragrant; about 4 to 5 minutes. Cool.

3. Cut 2 or 3 sections of the banana leaf large enough to fold over the fish, then wipe them clean with a damp cloth. Spread half the fried spice paste over the banana leaf where you want to place the fish.

4. Place the fish on top of paste and spread remaining paste on top of the fish. Fold the banana leaf over the fish.

5. Heat a large, heavy-bottomed frying pan over medium heat and add 1-2 tbsp/15-30 ml oil. Carefully place the fish into the pan and cook each side 10 to 15 minutes depending on the thickness of the fish.

6. Turn the entire package of fish and banana leaf over. If the banana leaf begins to scorch or burn, lower the heat, and slip another piece of banana leaf underneath to protect the fish, and continue cooking.

7. Serve accompanied by the raw shallot onions, fresh chilies and lime.

Note: was the beautiful aroma of this dish that drew me to the hawker stall in Kuala Lumpur where it was being prepared. The fellow who made it for us pointed out that it takes a careful hand with the heat to insure the fish cooks without scorching the banana leaf; try using a big cast-iron frying pan. Any type of flat fish or fish steak suits this recipe, and feel free to try other spice pastes and seasonings.