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Grilled Fish in Banana Leaf















Low in Saturated Fat, Trans-fat Free, Low Carb


3 each garlic cloves
1 teaspoon black peppercorns
2 tablespoons coriander root
fresh, chopped
1 each ginger root
quarter size slice, mashed
1 ½ tablespoons soy sauce, tamari
2 pounds red snapper, whole fish
or stripped bass, or 4 whole trout
1 each banana leaf
(or more if needed)
1 x vegetable oil
(for oiling leaf)
Chile lime sauce
3 each serrano chiles
small green, chopped
3 each garlic cloves
2 tablespoons cilantro
1 teaspoon sugar
¼ teaspoon salt
½ cup lime juice
cup chicken broth


This recipe illustrates the popular use of banana leaves as a food wrapper in Asia. Aluminum foil works well as a substitute.

In a mini food processor, add the garlic, peppercorns, coriander root and ginger; process into a fine mince.

Transfer into a mortar and pound into a smooth paste; add soy sauce and blend thoroughly.

Clean fish and pat dry with paper towel.

Rub garlic mixture over entire fish; set aside for 30 minutes.

Choose a banana leaf about 6 inches longer and 3 times wider than the fish.

Rinse leaf with cold water to clean. Plunge leaf into a pot of boiling water for a few seconds to soften.

Wipe dry. Using a knife or scissors, remove the thick spine in the leaf.

Place the leaf with its glossy side down on a work surface.

(Use more leaves if needed).

Brush oil on the leaf where the fish will lie.

Set the fish with the marinade on the oiled surface.

Fold over the wide sides overlapping at the top and secure with toothpicks.

Turn over package, fold over ends to enclose sides, and secure ends with toothpicks to make a neat parcel.

Set packet about 3 inches above medium-high heat coals and grill each side for 8 to 10 minutes.

NOTE: If using trout, marinate the 4 fish together.

Wrap each one individually and reduce the grilling time to about 3 minutes on each side.

Serves 4 as part of an Asian multicourse menu.

Transfer to a serving plate.

Open leaf and serve with accompanying sauce.

CHILE LIME SAUCE: In a mortar or a mini-food processor, add the chiles, garlic, coriander leaves, sugar and salt; pound (or chop) into a smooth paste.

Put chile mixture into a saucepan with lime juice and stock; bring to a boil and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 26911% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 663mg 28%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 97g
Vitamin A 5% Vitamin C 29%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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