Vietnamese fish in banana leaves

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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

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.