Fish Grilled in Banana Leaves with Chile-Lime Sauce Recipe

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.

No additional tips available.

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

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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.

Fish Grilled in Banana Leaves with Chile-Lime Sauce

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