Thai Fish Grilled in a Banana Leaf Recipe (วิธีทำ แอ๊บปลานิล)

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is lower in calories and can mimic the umami flavor.

whole fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option while canned fish is a more affordable protein.

Prepare the curry paste by chopping a whole head of garlic, about a finger of turmeric, and five shallots. Peel the shallots and dice them into small pieces.

Pound the garlic and shallots in a mortar with a pinch of salt to make it easier to grind.

Add two stalks of lemongrass (peeled and sliced) and the peel from half a kaffir lime to the mortar.

Add dried Thai chilis and fresh chilies to the mortar and pound until coarsely mixed, about 15 minutes, until you achieve a chunky paste.

Debone the tilapia fish by cutting along the fillet and removing the bones. Set the carcass aside for later use.

Cut the fish fillets into bite-sized pieces, approximately half a kilo of fish meat.

In a mixing bowl, combine the fish pieces with the chili paste and season with salt. Mix thoroughly with your hands.

Prepare banana leaves by breaking them into pieces and cleaning them to remove any dust.

Take a larger banana leaf and place a smaller one on top, then add a base of sweet and lemon basil leaves.

Place two pieces of fish on top of the basil, add some extra chili paste, and sprinkle with kaffir lime leaves.

Wrap the banana leaves around the fish, folding in the sides and securing with a toothpick.

Cooking Techniques

Equipment Needed

Spice Level: