Vietnamese fish in banana leaves

By: Andrew

This dish is Vietnamese in origin, and is cooked in a banana leaf. You can use any type of whitefish, but flounder or sole work very well. This is a nice, crisp and beautiful presentation that showcases Vietnamese fish sauces

Ingredients

2 filets White Fish remove skin and bones
2 Banana Leaf blanche in boiling water for 1 minute to soften
Salt to taste
Black Pepper to taste
4 Tbsps Nuoc Cham separate into 2 portions, of 2 Tbsp each
1 Chili Pepper use any red chili, sliced thin
1/2 stalk Lemon Grass sliced thin
1 Tbsp Sake can substitute white wine
2 tsp Lemon Juice

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Directions

Mix 2 Tbsp Nuoc Cham, Chili Pepper, lemon grass, sake and lemon juice. This can be done a day before hand as the flavors fuse together over time. Heat the oven to 350 degrees Blanche the banana leaves. Put 1 filet into each of the leaves and sprinkle with 1 Tbsp Nuoc Cham each. Fold the four corners of the banana leaf over the fish, and put it seam side down on a baking sheet. Bake for 15 minutes, turn and bake for 5 more minutes. The fish should be just cooked. Serve on the banana leaf, with the lemongrass topping.

Cook’s Compass

Vietnamese fish in banana leaves

By: Andrew

Ingredients

Directions

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