Thai Curry Fish In Banana Leaf


3 pounds Fish Filet, whole not sliced (Halibut, Cod, 1 package Banana Leaves (found at Asian markets)
3 Cloves Garlic, minced
3 tablespoons Ginger root, minced
1 stalk, Lemon Grass, thinly sliced
1 tbsp, Fish Sauce
1 cup Mushrooms, quartered
1 cup Green beans, cut in 1-2 inch pieces
2 Jalapenos, sliced
1 bunch, Cilantro, roughly chopped
1 bunch, Basil, roughly chopped
2 tablespoons Green, Red or Yellow Curry Paste
The different colors have different flavor profiles, and adding more of this ingredient will certainly make the 1 can Coconut Milk
2 Limes, cut into wedges
5 1/2 cups Basmati rice
3 cups Water
1 teaspoon unsalted Butter
Butcher Twine or Skewers


Combine the coconut milk, garlic, ginger, lemon grass, fish sauce and selected curry paste. Add fish to mixture and allow to marinate for about an half an hour. While the fish marinates, lay out the banana leaves, vertically and horizontally making two layers. Next, remove fish form marinade and lay in the middle of the arranged leaves. Place mushrooms, chestnuts, and green beans on top, and then pour marinade and stock over entire mound. Neatly, begin folding in the inner most leaves, working your way to the outer leaves. Once it is completely closed, either secure it with a butcher twine or a skewer, and place on an Evo Roasting Rack. Turning the Evo
When fish is done, fold back banana leaves garnish with jalapenos, basil and cilantro. Serve “family style” with fresh limes and the basmati rice on the side.




This recipe was perfected for an Evo Flattop Grill (see




Saturday, December 12, 2009 - 12:58am



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