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Grilled Fish in Banana Leaf with Lemongrass

Grilled Fish in Banana Leaf with Lemongrass

Prep time: 30 minServes: 4

Pairs with

Lemongrass' freshness and lime leaf's fragrance want an aromatic white — off-dry riesling or a floral rosé to match the Southeast Asian aromas.

Ingredients

  • 4 fish fillets (sea bass or sea bream)
  • Banana leaves (or baking paper)
  • 2 lemongrass stalks, bruised
  • 4cm ginger, sliced
  • 4 lime leaves
  • 2 red chillies, sliced
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • Lime juice
  • Fresh coriander

Method

  1. 11. Place each fish fillet on a banana leaf. Top with lemongrass, ginger, lime leaves and chilli.
  2. 22. Drizzle fish sauce and palm sugar.
  3. 33. Fold the leaves and secure with toothpicks.
  4. 44. Grill (or oven at 200°C) for 12–15 minutes.
  5. 55. Open the parcels at the table. Squeeze lime and scatter coriander.