Fish Grilled in Banana Leaves with Chile-Lime Sauce

Name: Fish Grilled in Banana Leaves with Chile-Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon palm sugar (see Note) or light brown sugar; 4 large stalks of fresh lemongrass, tender inner cores of the bottom third only, chopped; 2 medium shallots, sliced; 2 garlic cloves, sliced; 2 tablespoons chopped fresh ginger; 1 fresh long red chile, chopped; 1/3 cup fresh lime juice; 2 tablespoons Asian fish sauce; 1/2 cup chopped cilantro; Six 6-ounce Spanish, Boston or king mackerel fillets, with skin; Vegetable oil, for rubbing; Salt and freshly ground pepper; 6 banana leaves, each cut into a 12-by-10-inch piece (see Note)

Servings: persons

1/4 cup plus 1 tablespoon palm sugar (see Note) or light brown sugar
4 large stalks of fresh lemongrass, tender inner cores of the bottom third only, chopped
2 medium shallots, sliced
2 garlic cloves, sliced
2 tablespoons chopped fresh ginger
1 fresh long red chile, chopped
1/3 cup fresh lime juice
2 tablespoons Asian fish sauce
1/2 cup chopped cilantro
Six 6-ounce Spanish, Boston or king mackerel fillets, with skin
Vegetable oil, for rubbing
Salt and freshly ground pepper
6 banana leaves, each cut into a 12-by-10-inch piece (see Note)

1
In a blender or mini food processor, combine the palm sugar, lemongrass, shallots, garlic, ginger, chile and lime juice; pulse to make a slightly coarse puree.
2
Transfer to a bowl and stir in the fish sauce and cilantro.
3
Light a grill.
4
Score the skin side of each mackerel fillet 3 or 4 times, rub with oil and season with salt and pepper.
5
Place a fillet skin side up in the center of each banana leaf.
6
Fold up each leaf like an envelope to enclose the fish.
7
Grill the packets over moderately high heat until the fish is barely opaque in the center, about 3 minutes per side.
8
Place a banana leaf packet on each plate and pass the sauce at the table.

308

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon palm sugar (see Note) or light brown sugar, 4 large stalks of fresh lemongrass, tender inner cores of the bottom third only, chopped, 2 medium shallots, sliced, 2 garlic cloves, sliced, and more.

Yes, Fish Grilled in Banana Leaves with Chile-Lime Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!