Grilled Vietnamese Fish in Banana Leaves
Photography Aaron McLean.
Fish bites wrapped in banana leaves coated with chilli and coconut cream. Served with rice and fresh herbs to complete this flavourful vietnamese dish.
Serves: 6
INGREDIENTS
600 grams firm white fish fillets
2 tablespoons coconut cream
2 tablespoons fish sauce
2 tablespoons vegetable oil
pinch of chilli powder
½ teaspoon ground turmeric
1 teaspoon caster sugar
2 cloves garlic, crushed
2 spring onions, thinly sliced
sea salt and freshly ground pepper
To cook
2 banana leaves cut into 6 large squares or 6 squares of foil
toothpicks
To serve
Thai basil or mint
hot cooked rice or noodles
METHOD
Cut the fish into large, bite-sized pieces.
Combine all the remaining ingredients in a large bowl and season. Add the fish and turn to coat well.
To cook: Place the fish in a single layer on the pieces of banana leaf and fold in the sides to form a package. Secure with toothpicks.
Cook on a preheated barbecue flat-plate or in a hot sauté pan for 3-4 minutes each side.
Unwrap the parcels and serve with rice, fresh herbs and nuoc cham.
Pantry note: Banana leaves are available from Asian food stores in the frozen food section. Thaw before using.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.