| Prep: 30 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 10g | 3g | 18g |
| sugars | fibre | protein | salt |
| 6g | 2g | 32g | 0.4g |
For me, the magic of cooking exists in my ability to marry flavors, cultures, and culinary traditions. One of my favorite ways to showcase this fusion of taste and nutrition is through my Lengkuas and Banana Leaf Wrapped Fish recipe. To me, it’s reminiscent of my South Texan roots, while introducing a brand new world of flavors.
A Culinary Trip to South Asia
While rooted in my Tex-Mex culinary background, I have always been a keen explorer of international flavors. My recipe for Lengkuas and Banana Leaf Wrapped Fish was born out of these explorations. Drawn from the culinary traditions of South Asia, the dish is a fragrant, spicy, and tangy adventure for the palate. Similar to traditional Tex-Mex dishes such as grilled fish tacos or blackened catfish, this recipe adds an exotic twist using ingredients like galangal (Lengkuas), tamarind, turmeric, and lemongrass, commonly used in countries like Thailand, Malaysia, or Indonesia.
Health Benefits: Delicious and Nutritious
What I adore about this sumptuous fish wrapped in banana leaf isn’t just its flavorful complexity, but its impressive nutritional benefits as well. White fish, the star of this dish, is high in protein and vitamin B-12. Meanwhile, the spices and herbs used provide numerous health benefits. Turmeric is known for its anti-inflammatory properties, while galangal is a root similar to ginger and is said to aid digestion. In addition, the banana leaf wrap makes this dish easily digestible and adds its own subtle flavor. Lemongrass, besides lending a refreshing citrusy note, has been linked to reducing anxiety.
This dish is a joyful marriage of health and taste, epitomizing my philosophy that wholesome food need not be boring or bland. It is an absolute delight on its own, though pairing it with jasmine rice or a crisp salad can create a delightful meal. Try this exotic recipe to take a delightful culinary journey without sacrificing nutritional value.
You might also like: Fish Tikka or Vietnamese-style fish with Caramel Sauce.
What You’ll Need
- 6 fillets of white fish (approximately 4 to 5 oz. each)
- 6 banana leaves (large enough to wrap the fish)
- 2 tablespoons of Lengkuas (Galangal), finely grated
- 4 cloves of garlic, minced
- 3 shallots, minced
- 3 red chili peppers, seeds removed and finely chopped
- 2 tablespoons of tamarind paste
- 2 tablespoons of coconut sugar
- 1 teaspoon of salt
- 1 teaspoon of turmeric powder
- 2 tablespoons of coconut oil
- 3 stalks of lemongrass (white part only), finely chopped
- 2 tablespoons of lime juice
- 6 sprigs of fresh cilantro for garnishing
Method
Step One
Warm up the coconut oil in a pan over medium heat. Once hot, add the minced garlic, shallots, and chopped red chili peppers. Cook until they become fragrant.
Step Two
Add in the finely grated Lengkuas (Galangal), finely chopped lemongrass, turmeric powder, and tamarind paste into the pan. Continue to stir and cook for about 2 minutes.
Step Three
Add in the coconut sugar and salt. Mix well until all the spices are well mixed and the coconut sugar dissolved. Turn off the heat and add the lime juice. Stir once more and set aside to cool.
Step Four
While the spice mix is cooling, prepare your fish by rinsing and patting it dry. Place each fish fillet in the center of a banana leaf. Leave enough room on the leaf to wrap the fish completely.
Step Five
Once the spice mix is cool, generously apply it on top of each fillet. Be sure each fillet is well covered with the spice mix before wrapping it up in the banana leaf. Secure each package with a toothpick or butcher’s twine.
Step Six
Preheat a grill or a griddle pan over medium heat. Once hot, add in the fish packages. Cook for about 10 minutes on each side, or until the banana leaves become charred and the fish is cooked through.
Step Seven
Once done, carefully open up the banana leaves and check to make sure the fish is fully cooked. If done, remove from the heat and garnish with fresh cilantro before serving.
