Thai Grilled Fish in Banana Leaves
Dive into a tropical flavor explosion with our Thai Grilled Fish wrapped in fragrant banana leaves! These succulent fillets are marinated in a bold blend of zesty lime and fiery chili, then grilled to perfection, locking in all those mouthwatering flavors. Perfect for your next BBQ, this dish will transport your taste buds straight to the streets of Thailand!
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- banana leaves
- garlic
- Gondaraj lime leaves
- lime zest
- shallots
🥩Meat & Seafood(1)
- Basa fish filletsYou can take Bhetki or Telapia
🫙Pantry Staples(2)
- chilli oilUse a good quality chilli oil
- stock
🧂Spices & Seasonings(2)
- salt
- turmeric
📦Other(1)
- lemongrass
👨🍳 Instructions
- 1
Pound together shallots, garlic, lemongrass, stock, lime zest, salt, and turmeric until chunky and coarse.
- 2
Coat the fish fillets well with the paste and let rest for 10 minutes.
- 3
Lightly toast the banana leaves and wrap the fish inside with a drizzle of chilli oil and Gondaraj lime leaves, securing with a toothpick.
- 4
Grill on a pan for 5 to 7 minutes on each side until cooked.
💡 Pro Tips
- ✓Toast banana leaves over direct flame for 30-45 seconds until they turn bright green and become pliable - this breaks down the waxy cuticle and prevents tearing during wrapping.technique30-45 seconds
- ✓Marinate fish for exactly 10 minutes as specified - longer exposure to acidic lime zest will denature proteins too much and create a mushy, ceviche-like texture.timing10 minutes maximum
- ✓Grill wrapped fish at medium heat (300-325°F) to ensure the banana leaves steam the fish without burning - high heat will char the leaves before the fish reaches 145°F internal temperature.equipment300-325°F
- ✓Use fish fillets 3/4 to 1-inch thick for even cooking through banana leaf packets - thinner fillets overcook while thicker ones remain raw in the center during the 10-14 minute cook time.ingredient3/4 to 1-inch thick
- ✓Pound aromatics to a coarse paste rather than fine puree to maintain textural contrast - fine grinding releases too much moisture and creates a watery marinade that won't adhere to fish.technique
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Thai Grilled Fish in Banana Leaves
Dive into a tropical flavor explosion with our Thai Grilled Fish wrapped in fragrant banana leaves! These succulent fillets are marinated in a bold blend of zesty lime and fiery chili, then grilled to perfection, locking in all those mouthwatering flavors. Perfect for your next BBQ, this dish will transport your taste buds straight to the streets of Thailand!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- banana leaves
- garlic
- Gondaraj lime leaves
- lime zest
- shallots
🥩Meat & Seafood(1)
- Basa fish filletsYou can take Bhetki or Telapia
🫙Pantry Staples(2)
- chilli oilUse a good quality chilli oil
- stock
🧂Spices & Seasonings(2)
- salt
- turmeric
📦Other(1)
- lemongrass
👨🍳 Instructions
- 1
Pound together shallots, garlic, lemongrass, stock, lime zest, salt, and turmeric until chunky and coarse.
- 2
Coat the fish fillets well with the paste and let rest for 10 minutes.
- 3
Lightly toast the banana leaves and wrap the fish inside with a drizzle of chilli oil and Gondaraj lime leaves, securing with a toothpick.
- 4
Grill on a pan for 5 to 7 minutes on each side until cooked.
💡 Pro Tips
- ✓Toast banana leaves over direct flame for 30-45 seconds until they turn bright green and become pliable - this breaks down the waxy cuticle and prevents tearing during wrapping.technique30-45 seconds
- ✓Marinate fish for exactly 10 minutes as specified - longer exposure to acidic lime zest will denature proteins too much and create a mushy, ceviche-like texture.timing10 minutes maximum
- ✓Grill wrapped fish at medium heat (300-325°F) to ensure the banana leaves steam the fish without burning - high heat will char the leaves before the fish reaches 145°F internal temperature.equipment300-325°F
- ✓Use fish fillets 3/4 to 1-inch thick for even cooking through banana leaf packets - thinner fillets overcook while thicker ones remain raw in the center during the 10-14 minute cook time.ingredient3/4 to 1-inch thick
- ✓Pound aromatics to a coarse paste rather than fine puree to maintain textural contrast - fine grinding releases too much moisture and creates a watery marinade that won't adhere to fish.technique