Red Curry Fish in Banana Leaves

Here’s another quick and easy fish recipe from one of my cookbook called “Cookshelf Thai” that I wanted to share Red Curry Fish in Banana Leaves ត្រីគ្រឿងក៉ារីក្នុងស្លឹកចេក. Actually I had made this and post up the recipe before this new page layout. That time I grilled it wrapped with parchment paper and foil. It taste great as well. But since I previously shared with you my Jungle Fish in Banana Leaves recipe I thought I put the banana leaves into another use just in case you decide to purchase a whole package of banana leaves.

Again I take the easy route by using skinless boneless fish fillet. These are fairly small so I used two of them. However you can use a whole fish just make sure to scale and clean it thoroughly. Also you want to rub the red curry mixture both inside out.

Ingredients
2 fish fillets
4 banana leaves
2 garlic cloves, minced
1 teaspoon grated or minced ginger
1 teaspoon palm sugar or soft brown sugar
1 tablespoon fish sauce
1 tablespoon red curry paste
a couple splash of lime juice

Method:
Lay two banana leaves and place the fish on the center of the banana leaves.

In a small bowl mix together garlic, ginger, sugar, fish sauce and curry paste. Spread the mixture over the surface of the fish and squeeze a splash of lime juice on top.

Wrap the bananas leaves around the fish, tucking in the sides as you go, to make a neat parcel. Seal with toothpicks. Repeat with the other fish.

Place the parcel on the grill and cooked for about 20 minutes. There is no need to flip if the fillets are small like mine. The outer leaves will burn. Carefully unravel the parcel. Check that the fish is cooked. Garnish with lime wedge and chili and serve with hot steamed rice. ENJOY!

I have been eating a lot of meat & poultry these past weeks so I wanted to incorporate some fish into my menu. There are some fish dish that I normally make such as Chinese Style Steamed Fish or pan fried/grilled with just a simple marinade of salt, sugar and black pepper. However, I want to introduce my taste buds to some new flavors and what did I do?  Browsed through my collection of cookbook and came across this Jungle Fish in Banana Leaves ត្រីព្រៃអាំងខ្ចប់ស្លឹកចេក from the book entitled “The Food & Cooking of Cambodia”. The recipe looked simple enough so I put it to the test with some adjustments.

“Steaming freshwater fish in banana leaves over hot charcoal is a traditional method of cooking in the jungle.  Banana leaves are large and tough, and serve as basic cooking vessels and wrappers for all sorts of fish and meat.” The outcome? It was pretty good. The banana leaves gave a really nice sweet aroma when grilled. I think the fish itself can be grilled whole without the banana leaves but because it was cut up into bite size pieces it absorb a lot of the marinade.  If you don’t have banana leaves you can just wrap it in foil and line it with parchment/wax paper so it doesn’t stick.

Ingredients
6 oz fish fillets, cut into bite size pieces
4 banana leaves, rinse and wiped

Marinade
1 shallot, grated
1 inch turmeric root, peeled and grated
1 spring onion, sliced
4-5 Thai chillies, chopped (optional)
1 big cloves garlic, chopped
1 tablespoon fish sauce
1 teaspoon palm sugar
a dash of salt & pepper

Note: I used the individually packed skinless and boneless frozen tilapia fillets which I defrost in the fridge. You can also use other fresh water fish fillets such as trout, carp or catfish. Banana leaves can be found in the frozen section (where spring rolls wrappers are located). Alternatively you can use 1 teaspoon turmeric powder.

Method:
Combine all ingredients for the marinade and toss chunks of fish. Stir to mix.  Cover and chill for about 1-2 hours, or overnight.

Prepare your grill or barbecue. Place one of the banana leaves on a flat surface and place marinated fish in the center spreading it out evenly, then fold the sides to form a parcel. Place the parcel, fold side down, on top of another leave and fold that one in the same manner. Secure it with a toothpick or a piece of bendy wire.  Repeat with the remaining leaves.

Place the parcel on the grill and cooked for about 10-15 minutes on each side. The outer leaves will burn. Carefully unravel the parcel.  Check that the fish is cooked and serve with hot steamed rice. ENJOY!