Banana Leaf Fish

~ Mary ~

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We’ve had these cute little bundles of flavor all summer long and I’m just now getting around to telling you about them.  I’ve always wanted to wrap fish in banana leaves, and when the A&G had said leaves in their freezer section, I pounced.  Then sadly they sat in my freezer for, well, forever.  But don’t worry if you can’t find any you can use foil as well, or just poach them with a little water in a frying pan on the stove.  Either way you’re a winner!

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One of the reasons we’ve had them so often is not only because they’re delicious, but I make up a bunch of the herb paste and freeze it in individual servings.  I also served it with the wonderful Asian Slaw.

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Banana Leaf Fish

from Steven Raichlen’s Planet Barbecue!

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2 Firm Fillets of white Fish about 3/4″ thick Halibut would work well,  I use Shark

2 Banana Leaves or one large one cut

 

Herb Paste

Plan ahead and make this 12 hours ahead of time.

With a mortar and pestle (or a food processor) combine and pulverize into a thick paste:

2 Stalks Lemon Grass trimmed and cut crosswise

1/4 Cup Thai or regular Basil Leaves

2 Cloves Garlic

handful Chopped Cilantro

1-2 Serrano Chili Peppers seeded

1 tsp Kosher Salt

2 Tbsp Sesame Oil

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Place a square of banana leaf or foil on the counter and a spoonful of herb paste in the center.

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Place the fish on top and another spoonful of herb paste.

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Wrap up the fish with foil or banana leaf like an envelope or a burrito.

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Let the fish marinate for 2 hours in the fridge.

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Grill over medium-high heat until fish is 140°

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Optional to serve with this Dipping Sauce.  We found it distracting.

Combine in bowl:

1/4 Cup Honey

1/4 Cup Fresh Lime Juice

1/4 Cup Fish Sauce

1/2 tsp Garlic minced

1 Hot Chili Pepper thinly sliced