Oven Baked Fish in Banana Leaves

This fish is stuffed with herbs that give it a delicious taste and great aromas.  The saltiness comes from the fish sauce and the sourness comes from the lime juice.

This is a simple recipe that goes well with a dipping sauce and a nice bowl of Jasmine rice.

Ingredients

• 4 small whole red snappers or red emperors, cleaned and scaled
• 2 large banana leaves
• 4 fresh small red Thai chillies, sliced thinly
• 4 fresh Kaffir lime leaves, shredded finely
• 4 spring onions, sliced thinly
• 1/2 cup fresh coriander leaves
• 1/2 cup fresh Thai basil leaves
• 4 sticks fresh lemon grass

Ingredients for the Lime Sweet Chilli Dressing

• 1 cup sweet chilli sauce
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons peanut oil
• 4 garlic cloves, crushed
• 1 tablespoon grated fresh ginger

Method for the Lime and Sweet Chilli Dressing

• Place all the ingredients in a screw-top-jar and shake well.  Set aside until needed.

Method for the Fish

• Score the fish on both sides through the thickest part of flesh.

• Place the fish on a large tray.
• Drizzle with half of the dressing on both sides of the fish and rub the sauce in well with your hands.

• Cover and refrigerate the fish over night, or at least for 1 hour.

Method for the Banana Leaf

• Meanwhile, trim the banana leaves into four 30cm squares ( depending on the size of the fish).  Using a tong, dip one square at a time into a large sauce pan of boiling water, remove immediately.

• Rinse under cold water, pat dry with absorbent paper.
• Put the banana leaves on a work surface.
• Combine the chilli, Kaffir lime leaves, onion, coriander and basil in a medium bowl.

• Half the lemongrass sticks lengthways, then halve crossways; you will need sixteen pieces.

• Place four pieces of cut lemon grass on each leaf square and place one fish on each.

• Top the fish with equal amounts of the herb mixture.

• Fold opposite corners of the leaf to enclose the centre part of the fish.
• Secure each parcel with a cotton string.

• Place the parcel in a single layer on a roasting pan lined with oven paper.

• Bake the fish for 20 to 30 minutes at 160C, depending on the size of the fish, or until the fish is cooked through.
• Serve the fish still in the parcels, drizzled with the remaining dressing.

 

Tips

• Marinating the fish well is very important.
• The marinating sauce can also be used as the dipping sauce.
• Do not over cook the fish.  It has to be tender and moist.
• I have also cooked this fish on the BBQ and it is also delicious.